Summary

Ingredients

• 280 g flour
• 3 tablespoon baking cocoa
• 2 teaspoons tartar baking powder
• 0.5 teaspoon ½ baking soda
• 140 g suar
• 1 packet vanilla sugar or tonka bean sugar
• 80 g butter substitute, vean, liquid
• 240 g yourt substitute, vean
• 80 ml plant milk (plant drink)
• 1 tablespoon, heaped soy flour or lupine flour
• 2 tablespoons sparkling mineral water

For decoration:

• 1 pack cream substitute for whipping
• 1 pack cream stabilizer
• some vanilla sugar or tonka bean sugar
• 1 banana (s), possibly 2
• some lemon juice

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Instructions

1. Preheat the oven to 180 ° C top / bottom heat.
2. For the dough, mix the flour, tartar baking powder and cocoa together.
3. Mix the soy flour with the mineral water in a mixing bowl. Then add sugar, vanilla or tonka bean sugar, the liquid butter substitute, yoghurt and milk and mix well with a whisk. Now sift in the flour mixture and stir into a smooth dough. Possibly add a little sparkling water to the dough if it is very attached to the whisk.
4. Pour the batter into a muffin tin with paper or silicone molds. Makes approx. 18 muffins at approx. 50 g per mold.
5. Bake in the preheated oven for about 25 minutes. Let cool down.
6. For the mole decoration, cut the banana into slices, cut the slices in half and soak them with a little lemon juice. Cut the mound off the muffins and crumble the section. Then place 4 half banana slices on each of the muffins.
7. Now whip the cream with the cream stiffener and sugar and use a piping bag to sprinkle on the muffins, then sprinkle the crumbs on top.
8. Possibly with bananas or similar. decorate. I took sugar eyes.