Ingredients

• 2 medium-size, very ripe bananas
• 1 Tbsp ground flax (to make flax egg)
• 40ml water (to make flax egg)
• 2 tbsp plant milk
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 90g light muscovado or soft light brown sugar
• 160g tahini (stirred well before weighing)
• 1/4 tsp fine sea salt
• 2 tbsp olive oil (or you can use any oil you like)
• 50g cocoa powder, sifted if
• 70g oats
• 125g ground almonds
• 50g vegan dark chocolate chips
• Extra choc chips for sprinkling on top

Tools

• MultiPro Express Weigh+ 7-in-1 Food Processor

Method

1. Preheat oven to 170c fan and line a standard muffin tin with paper cupcake wrappers.
2. Mix the flax with water and set aside for 5 minutes, this is your flax ‘egg’ which is a good binder in plant-based recipes.
3. Put the bananas into a food processor with the oil and tahini, plant milk and flax egg, then blitz until smooth. Alternatively, you can use a stick blender or mash well by hand in a bowl.
4. Add sugar and sea salt, add cocoa powder and pulse to combine. Use a spatula to scrape down the sides of the food processor, then add in the almonds, oats, baking powder and bicarb and blitz a few times to combine it all together.
5. Lastly, sprinkle in the chocolate chips and pulse a couple of times, then divide the batter between 12 muffin tins, filling almost all the way to the top. Sprinkle on a few more chocolate chips before baking if you like.
6. Bake on the centre oven rack for about 18-22 minutes or until risen. When cooked, a toothpick inserted into the centre should come out nearly clean, with a little fudgy paste on, but not glistening wet. Cool in the tin for about 5 mins, and then transfer muffins to a cooling rack to let them cool completely. These will last well for 3 days or can be frozen.