Vegan mole muffins

Ingredients for 1 servings:

• 280 g flour
• 3 tbsp baking cocoa
• 2 tsp cream of tartar baking powder
• ½ tsp baking soda
• 140 g sugar
• 1 packet of vanilla sugar or tonka bean sugar
• 80 g butter substitute, vegan, liquid
• 240 g yogurt substitute, vegan
• 80 ml plant milk (plant drink)
• 1 tbsp, heaped soy flour or lupin flour
• 2 tbsp carbonated mineral water
• 1 pack of whipping cream substitute
• 1 pack of cream stiffener
• some vanilla sugar or tonka bean sugar
• 1 banana(s), possibly 2
• some lemon juice

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 35 minutes

Preheat the oven to 180°C (top/bottom heat). For the batter, combine the flour, cream of tartar, and cocoa powder. In a mixing bowl, combine the soy flour with the mineral water. Then add the sugar, vanilla or tonka bean sugar, the liquid butter substitute, yogurt, and milk, and mix well with a whisk. Sift in the flour mixture and mix until you have a smooth batter. If the batter sticks to the whisk, add a little splash of water. Pour the batter into a muffin tin lined with paper or silicone baking cups. This yields approximately 18 muffins, each cup weighing approximately 50g. Bake in the preheated oven for approximately 25 minutes. Let cool. For the mole decoration, slice the banana, halve the slices, and drizzle with a little lemon juice. Cut off the top of the muffins and crumble the remaining portion. Place four half banana slices on each muffin. Now whip the cream with the cream stiffener and sugar and pipe it onto the muffins using a piping bag. Then sprinkle the crumbs on top. Decorate with bananas, etc., if desired. I used sugar eyes.