1. Preheat your oven to 180c and line a cupcake tray with cases.
  2. In a bowl, combine the agave, mashed banana, peanut butter and almond yoghurt and mix everything together.
  3. Add all of the dry ingredients and fold these into the mixture until everything is well combined.
  4. 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.
  5. 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.
  6. Decorate with toppings of choice and enjoy!