Lemon Muffin

Bring the wonderful aroma of bananas and health together in your kitchen! We’ve combined Saledo Green Banana Flour with almond flour and fresh bananas. These sugar-free, light, yet incredibly delicious muffins are set to become the new star of your tea time with their creamy labneh topping. Whether you're looking for a healthy snack for the kids or a guilt-free treat for yourself, this recipe is just for you!

Ingredients:

• 10 g (1 tablespoon) Saledo green banana flour
• 30 g (2 tablespoons) almond flour
• 1 large banana (approximately 200 g)
• 20 g (1 tablespoon) peanut butter
• 30 g (1 tablespoon) strained yogurt
• 2 eggs
• 30 g (2 tablespoons) apple juice concentrate
• 1 g (1/4 teaspoon) baking soda
• 1 lemon

Muffin Topping:

• 80 g (2 heaping tablespoons) cream cheese / labneh
• 100 g (3 tablespoons) strained yogurt
• 15 g (1 tablespoon) apple juice concentrate

Instructions:

1. First, whisk together the cream cheese, strained yogurt, and apple juice concentrate in a bowl. Transfer the mixture into a piping bag and refrigerate until the muffins are baked.
2. Preheat the oven to 170°C.
3. Mash 1 banana with a fork. Add peanut butter, strained yogurt, eggs, and apple juice concentrate, then mix well.
4. Add the Saledo green banana flour, almond flour, baking soda, the zest of 1 lemon, and half of its juice. Mix again until the batter is smooth and homogeneous.
5. Divide the batter evenly into greased muffin molds and bake for about 15–20 minutes, checking occasionally.
6. Once the muffins have cooled to room temperature, pipe the prepared topping on top and serve.