I don’t usually toot my own horn, but these are genius! My daughter and husband love them. They are great as a snack to take away and real winners at bake sales. It’s important that the peanut butter is runny and the coconut oil is melted, otherwise the mixture will become dense.

MAKES 8 MUFFINS

• 240g (8½oz/1 cup) drained tinned chickpeas (garbanzos)
• 60g (2oz/⅓cup) brown or coconut sugar
• 3 tablespoons maple syrup
• 3 tablespoons melted coconut oil
• 60g (2 oz/¼ cup) runny peanut butter
• 60g (2 oz/½ cup) cacao
• 1 teaspoon vanilla paste
• 160ml (5½fl oz/⅔ cup) Oat Milk or other plant milk
• ½ teaspoon bicarbonate of soda (baking soda)
• 1 teaspoon baking powder

FOR THE TOPPING

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

METHOD

Preheat the oven to 180°C (350°F/Gas 4) and line a muffin pan with eight paper cases.

Put all the ingredients into a blender and blitz until you have a smooth mixture. Scoop the mixture into the 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 should be cooked on the outside but still gooey on the inside. Leave them to cool on a wire rack, then enjoy.

7 Day Vegan Challenge by Bettina Campolucci Bordi is out now (Hardie Grant Books; £15)