for 12 pieces

Almond muffin mixture

50 g	lactose-free butter, soft
50 g	ground cane sugar
3	egg yolks
100 g	shelled ground almonds
3 tbsp	Maizena cornflour
½ tsp	gluten-free baking powder (Dr. Oetker)
50 g	gluten-free dark chocolate (min. 70% cocoa), finely chopped
2 tbsp	maple syrup
3	egg whites
1 pinch	salt
2 tbsp	sugar

To decorate

3	bananas, cut into slices
1 tbsp	lemon juice
2 tbsp	maple syrup
20 g	gluten-free dark chocolate (min. 70% cocoa), coarsely grated

How it's done

Almond muffin mixture

Whisk the butter, sugar and egg yolks in a bowl, continue until the mixture becomes lighter in colour.

Combine the almonds, cornflour and baking powder and stir into the mixture. Mix in the chocolate and maple syrup. Beat the egg whites with the salt until stiff. Add the sugar and briefly continue to beat. Carefully fold the beaten egg whites into the mixture, transfer the muffin mixture to the prepared tin.

To bake

Bake for approx. 18 mins. in the centre of an oven preheated to 170°C. Take the muffins out of the oven, allow to cool a little, remove from the tin and leave to cool on a rack.

To decorate

Mix the bananas with the lemon juice, place on top of the muffins, drizzle with maple syrup. Top with a sprinkling of chocolate.

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