For about 10 or 12 pieces
2 tbsp. La Vida Vegan coconut spread
170 g flour
100 g almond flour
2 tbsp. chia seeds
2 ripe bananas
2 tbsp. maple syrup
75 ml sunflower oil
180 g coconut yoghurt
1 lime (juice, zest)
1 tsp. salt
2 tsp. baking powder
For the cream
2 tbsp. La Vida Vegan coconut spread
150 g margarine
500 g powdered sugar
1 tsp. vanilla extract
2 tbsp. almond milk
Fruit to garnish
Mint
Pre-heat the oven at 180°C and place a cupcake form in each muffing baking mould. Mix the flour, almond flour, chia seeds, salt and baking powder in a bowl. Use a food processor to mash the bananas, La Vida Vegan coconut spread, maple syrup, sunflower oil, coconut yoghurt, the juice and zest of the lime and make it a smooth mixture. Pour the mixture into a bowl and add the dry ingredients and stir until it becomes a smooth batter. Fill two third of the paper forms with the batter and bake in about 20 minutes until it has become golden brown and done. Get the muffins from the oven and let them cool down completely.
Whip air into the cream and powdered sugar and add the La Vida Vegan coconut spread and vanilla extract, then give it another stir. If the cream becomes too thick, add some more almond milk to make it more smooth. Put the cream on the muffins and garnish with fruit. Serve immediately.
