Juicy muffins with 100% almond spread

For the dough:

• 50 g sugar
• 110 g melted butter
• 4 g baking soda
• 4 g salt
• 1 tablespoon vanilla paste
• 2 eggs
• 280 g flour
• 40 g ground almonds
• 220 ml of milk
• 30 ml lemon juice
• 60 g Greek yoghurt
• 40 g Skyr (or a total of 100 g of one of these)
• 1 tbsp olive oil
• 1 ripe banana
• 150 g BAM dark chocolate

Almond filling:

• 75 g ground almonds
• 20 g powdered sugar
• pinch of salt
• 30 g 100% organic almond spread
• 1 teaspoon almond flavouring

For the dressing:

• 90 g 100% organic almond spread
• 2 tablespoons maple syrup
• almond flakes
• a few drops of almond flavouring

Preparation of the mixture:

Dry ingredients:

Preparation of almond filling:

Preparation of the dressing:

Filling and baking: