INGREDIENTS

FOR THE MUFFINS:

• 2 large bananas, mashed
• 1/3 cup brown sugar
• 1/2 coconut yogurt
• 1/4 cup olive oil
• 1/4 cup maple syrup
• 30 ml fresh espresso, cooled
• 1 1/4 cup wholemeal self-raising flour
• 1/2 cup Happy Way Like A Vegan Vanilla Protein Powder
• 1 tsp bicarb soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• Pinch salt
• 2 tbsp flaxmeal
• 1/3 cup plant-based milk

FOR THE TOPPING:

• 1/2 cup wholemeal self-raising flour
• 1/2 cup almond meal
• 1/4 cup brown sugar
• 1/4 cup coconut oil, melted
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cloves (optional)

METHOD

1. Preheat the oven to 180°C (160°C fan-forced) and line a muffin tin with 12 muffin papers.
2. To prepare the almond crumble topping, combine the flour, almond meal, brown sugar and spices in a medium-sized bowl. Pour over the coconut oil, then stir together with a fork until you have a rough, crumbly mixture. Set aside.
3. In a small bowl, mix together the flax meal and the plant-based milk. Stir well, then set aside to thicken.
4. In a large mixing bowl, add the mashed banana, brown sugar, coconut yogurt, olive oil, maple syrup and fresh espresso. Fold the ingredients together until combined.
5. Sift the flour, protein powder, baking powder, bicarb soda, ground cinnamon and salt into the large mixing bowl. Gently fold the dry ingredients into the wet mixture until you have a uniform batter.
6. Add the soaked flax, stirring until evenly combined.
7. Portion the batter into the muffin papers so that each muffin paper is 3/4 full.
8. Sprinkle 1 tablespoon of almond crumble topping over each muffin.
9. Bake for 20-22 minutes, then check the muffins by piercing a skewer into the centre of a muffin. If the skewer comes out clean, the muffin is cooked. Otherwise, continue to bake for 3-4 minutes until the centre is cooked through.
10. Store in an airtight container at room temperature for up to two days, or in the fridge for up to 5 days.

Recipe by @littledelish www.littledelish.co/maple-espresso-muffins