Banana-coconut muffins with ice cream - gluten-free

Ingredients:

• Schnitzer Organic vanilla muffins, gluten-free (2 pack)

• 1 banana
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• 1 teaspoon grated coconut
• 1 sweetened yogurt
• 5 frozen strawberries (prepare 1 day in advance*)
• Powdered sugar

Procedure:

1. *Cut the strawberries and freeze them one day in advance (place them side by side so they can be easily separated).
2. The next day, remove the strawberries from the freezer and blend them with sweetened yogurt to create an ice cream texture.
3. Slice the banana and sprinkle with lemon juice. Fry in a pan with a spoonful of sugar until the banana is soft. Then mash with a fork to a jammy consistency. Allow to cool and stir in the grated coconut.
4. Open the gluten-free muffins in the middle and fill them with the banana-coconut jam. Sprinkle with a little icing sugar and serve with strawberry ice cream.