Ingredients

BASE:
120g Oats
35g Coconut flour
45g Mayver’s Peanut Butter
120g Applesauce

FILLING:
100g Coconut yoghurt
100g Mayver’s Peanut Butter
50g Banana
30ml Almond milk

TOPPINGS:
Coconut yoghurt
Cacao nibs
Melted Chocolate

Method

1 – Preheat oven to 180 degrees Celsius and line a Muffin tray with 9 Muffin papers.

2 – In a food processor, add all of the base ingredients and blend until a sticky but crumbly dough forms.

3 – Divide mixture between 9 muffin papers and press in to make a cup base. Place into the oven to bake for 20 mins until golden.

4 – While the cups are baking, add all of the banoffee filling ingredients into a food processor and blend until smooth.

5 – Once the cups are cool divide the mixture between the 9 cups. Finish off with desired toppings and store in the fridge for up to 5 days.

Delicious recipe by @mainlymonica