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Flourless & Fudgy Peanut Butter & Banana Vegan Muffins

These Flourless Peanut Butter & Banana Vegan Muffins are a healthier, more nutritious version of a popular dessert recipe, made with chickpeas.
Course Breakfast, Dessert
Cuisine American
Keyword Gluten free, Oil free, Vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 10 muffins
Calories 145kcal

Equipment

  • Muffin Tin
  • Food Processor/Immersion Blender

Ingredients

  • 1 banana
  • ½ cup fine oats
  • ½ cup peanut butter
  • 1 ½ cup cooked chickpeas or 1 can drained and rinsed
  • 2 tsp vanilla extract
  • ⅛ tsp baking soda
  • ¾ tsp baking powder
  • ¼ tsp sea salt
  • ¼ cup maple/agave syrup

Optional extras:

  • chocolate chips
  • blueberries
  • almonds/walnuts/hazelnuts
  • pumpkin seeds

Instructions

  • Mix all ingredients except extras in a food processor or with an immersion blender.
  • Mix any extras you choose to have in your muffins.
  • Grease muffin tray with oil or layer with muffin liners.
  • Place muffin butter into the tins to fill around 3/4 of the tin to give the dough space to raise.
  • Heat up the oven to 175 °C (350 °F) and bake muffins until lightly golden for 15-20 mins.
  • Remove the tin from the oven and let cool down for a couple of minutes before fetching the muffins.
  • Enjoy right away or store refrigerated for up to 4 days.