15 Minute Flourless Choc Chip Banana Muffins

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!

Gluten free
Wheat free
Kids recipe

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  • vegan-desserts
  • breakfasts




  • 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


  • 100g/3½ oz dark or milk dairy-free chocolate, chopped
  • 1 banana, sliced


  1. Preheat the oven to 180°C (fan)/350°F/Gas Mark 4.
  2. Line a muffin tin with 8 paper cases.
  3. Put all of the ingredients into a blender and blitz until you have a beautiful smooth mixture.
  4. 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.
  5. Leave them to cool on a wire rack, then enjoy.

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