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
- 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
- Preheat the oven to 180°C (350°F/Gas 4) and line a muffin pan with 8 paper cases.
- Put all the ingredients into a blender and blitz until you have a beautiful smooth mixture.
- 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.
- 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