Fifteen-Minute Flourless Choc Chip Banana Muffins – Recipe from The 7 Day Vegan Challenge

I don’t usually toot my own horn, but these are genius! My daughter and husband both love them; I love making them for them. These fifteen-minute choco-chip banana muffins are not only vegan, but they are also gluten-free, and they contain a secret ingredient! They are great as a snack to take away and real winners at family parties and school bake sales. Top tip!! It’s important that the peanut butter is runny/loose, and the coconut oil is melted, otherwise, the mixture will become dense and rock-solid, not the muff we are looking for here.

This recipe is from my second cookbook The 7 Day Vegan Challenge, out now. Grab your copy here.

Fifteen-Minute Flourless Choc Chip Banana Muffins

  • Servings: 8 Muffins
  • Difficulty: easy
  • Print


  • 240 g (81⁄2 oz/1 cup) drained tinned chickpeas (garbanzos)
  • 60 g (2 oz/1⁄3 cup) brown or coconut sugar
  • 3 tablespoons maple syrup
  • 3 tablespoons melted coconut oil
  • 60 g (2 oz/1/4 cup) runny peanut butter
  • 60 g (2 oz/1⁄2 cup) cacao
  • 1 teaspoon vanilla paste
  • 160 ml (51⁄2 fl oz/2⁄3 cup) Oat Milk (see page 142 in The 7 Day Vegan Challenge) or any other plant milk
  • 1⁄2 teaspoon bicarbonate of soda (baking soda)
  • 1 teaspoon baking powder
  • For the Topping:
  • 100 g (31⁄2 oz) dark or milk dairy-free chocolate, chopped
  • 1 banana, sliced


  1. Preheat the oven to 180°C (350°F/Gas 4) and line a muffin pan with 8 paper cases.
  2. Put all the ingredients into a blender and blitz until you have a beautiful smooth mixture.
  3. Scoop the mixture into the 8 muffin cases. Put one or two pieces of chocolate into each muffin along with a slice or two of banana. Bake in the oven for 12–15 minutes. The muffins will be lovely and cooked on the outside but still gooey on the inside.
  4. Leave them to cool on a wire rack, then enjoy.

Make sure to tag me in your gooey muffin creations @bettinaskitchen and use the #The7DayVeganChallengeCookAlong

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