15 Minute Flourless Choc Chip Banana Muffins
Guest Chef Recipe
I don’t usually toot my own horn, but these are genius! My daughter and husband both love them and I love making them for them. These 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 (use a brand like Pip & Nut or Manilife as they tend to be runnier than other brands) and the coconut oil is melted, otherwise the mixture will become dense and rock-solid... not the muff we are looking for here!
Ingredients:
- 240g/1 cup tinned chickpeas, drained and rinsed
- 60g/⅓ cup brown or coconut sugar
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
- 60g/¼ cup runny peanut butter (eg brands like Manilife and Pip & Nut are runnier than some of the thicker varieties on offer)
- 60g/½ cup cacao powder
- 1 tsp vanilla paste
- 160ml/⅔ cup plant milk
- ½ tsp bicarbonate of soda (baking soda)
- 1 teaspoon baking powder
Topping
- 100g/3½ oz dark or milk dairy-free chocolate, chopped
- 1 banana, sliced
Method:
- Preheat the oven to 180°C (fan)/350°F/Gas Mark 4.
- Line a muffin tin with 8 paper cases.
- Put all of 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.
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