• Blend the oats in the blender to flour.
  115 g Oats
• Mash the banana with a fork and mix the following ingredients together. Let rest for 10 minutes.
  130 ml Low fat soy milk, 75 g Low fat soy yoghurt, 1 tbsp Vinegar, 1 tsp Vanilla extract, 115 g Banana
• Add the following ingredients to the wet mixture and mix with a hand mixer.
  50 g Cocoa powder, 1 tbsp Baking powder, 1 tsp Salt, 50 g Vanilla protein powder, 115 g Oats
• Preheat the oven to 180 degrees.
• Pour the dough evenly into the 11 forms. Bake for 20-30 minutes on 180 degrees. Baking time depends on your oven and the forms. Make sure to check the status in the meantime to make sure not to burn the muffins.

For the topping

• Ideally, place the coconut milk into the fridge before making the frosting. Remove the thick part of the coconut milk and set aside.
• Remove stones from the dates and blend them together with the coconut fluid.
  40 g Coconut milk, low fat, 40 g Dates
• Use a hand mixer to blend all topping ingredients together.
  200 g Coconut milk, low fat, 40 g Coconut milk, low fat, 35 g Cocoa powder, 40 g Dates
• Place the topping into a fridge for at least an hour.

Assemble

• Spread ca. 20 g of frosting on top of each (cooled down) muffin.