Ingredients
Muffins:
Dry:
- ½ cup of wholemeal or gluten-free AP flour 80g
- ½ cup of oat flour 60g
- ⅓ cup vanilla protein
- 35g coconut sugar
- 2 tsp baking powder
- ¼ tsp baking soda
Wet:
- 190g – 200g or 2 small-to-medium ripe bananas
- 60g or 1/4 cup Cocobella coconut yoghurt
- ¼ cup coconut oil
- ½ cup soy or plant-based milk
- 1 tsp vanilla
Crumb topping:
- 25 g rolled oats
- 2 tbsp flour
- 15g Natvia or coconut sugar
- 30g apple sauce or coconut oil
- Bake 20-25 minutes.
Cream icing:
- 80g of light cream cheese or vegan cream cheese
- 30g coconut yoghurt
- 1 tsp vanilla
- 2 tbsp coconut sugar or maple syrup
