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Fifteen-minute flourless choc chip banana muffins

Bettina Campolucci Bordi

A quick and easy family-friendly snack from Bettina Campolucci Bordi’s new vegan cookbook

Recipe Meta


5 mins


12-15 mins


Makes 8




  • 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)

Where to buy these ingredients

Shop online

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.