- Preheat your oven to 180c and line a cupcake tray with cases.
- In a bowl, combine the agave, mashed banana, peanut butter and almond yoghurt and mix everything together.
- Add all of the dry ingredients and fold these into the mixture until everything is well combined.
- Transfer the batter into your cupcake cases and pop these into the oven to bake for around 14 minutes. Allow to cool on a wire rack.
- Once your cakes are cooled, mix together the coconut yoghurt and agave nectar and spread a dollop of this on top of each of the cakes.
- Decorate with toppings of choice and enjoy!
