- 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 milk dairy-free chocolate, chopped
- 1 banana, sliced
Preheat the oven to 180C 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 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 (Hardie Grant)
If you can’t make it to the Market, Borough Market Online offers a wide selection of our traders’ produce, delivered direct to London addresses and, where available, by post to the rest of the UK. The service also includes a range of Best of Borough Market hampers and meal boxes.