Fifteen-minute flourless choc chip banana muffins

Ingredients

• 240g drained tinned chickpeas
• 60g brown or coconut sugar
• 3 tbsp maple syrup
• 3 tbsp melted coconut oil
• 60g runny peanut butter
• 60g cacao
• 1 tsp vanilla paste
• 160ml oat, or any other plant-based, milk
• ½ tsp bicarbonate of soda (baking soda)
• 1 tsp baking powder

For the topping

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

Method

Preheat the oven to 180C and line a muffin pan with eight paper cases.

Put all the ingredients into a blender and blitz until you have a beautiful smooth mixture.

Scoop the mixture into the 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 mins. 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.

Recipe from 7 Day Vegan Challenge by Bettina Campolucci Bordi (Hardie Grant)