Vegan banana chocolate chunk muffins

Fluffy muffins, sweet banana & slightly bitter chocolate chips. Ready in next to no time and perfect with a cup of tea or coffee.

This muffin recipe is another one made with the magic of aquafaba aka chickpea water. It is best to use a can of good quality organic chickpeas (make hummus from those!), drain into a jar and keep in the fridge. You can also freeze it in ice cube trays to use whenever you need it!

I find that the combination of banana and aquafaba creates the most perfect moist muffins, which is why I come back to these again and again. I've also added walnuts and blueberries to the mix and it tastes amazing! So feel free to play around. 

Vegan banana muffins

Vegan banana muffins


2 small ripe bananas

3 tbsp aquafaba

3 tbsp almond milk 

3 tbsp maple syrup

2 tbsp almond butter

1/2 tsp salt 

2 tbsp coconut oil, melted

1 cup plain flour

1,5 tsp baking powder

1/2 tsp pure vanilla extract or vanilla powder

40 gr dark chocolate, roughly chopped or dark chocolate chips


Preheat oven to 180C. 

Combine the bananas, aquafaba, almond milk, almond butter, salt and coconut oil in the jug of a blender and blend until smooth. 

In a large bowl, combine the flour, baking powder, vanilla and and dark chocolate chunks/chips. Fold in the wet ingredients until you get a smooth consistency. Line a muffin tray with cupcake liners and scoop the batter into the pan. Bake for 20-25 minutes, until browned on top and a toothpick inserted comes out clean. 



Brownies are awesome. Vegan, double chocolate Oreo brownies are even better.

I'm not a big baker - I tend to get bored along the way, just wanting to eat a piece of the cake already without putting in much effort. That's why if the ingredients list is too long for a recipe I just find another one. And although I do admit that every ingredient (in that long list) has it's place, I find an immense pleasure in creating recipes with only a few ingredients at hand (those which I always have at home). Even though this recipe is does not particularly fall into that category with things like dates and Oreos which I don't usually keep in my pantry, it is still a no fuss, easy recipe. Not to mention that they are incredibly delicious and utterly satisfying.

These brownies are an absolute treat for any occasion, whether its just you filling up a Sunday by baking or preparing for a party. They are a real showstopper!




75g fresh Medjool dates

250g organic, unbleached cake flour

1,5 tsp baking powder

40g cocoa powder

30g organic brown sugar

80 ml coconut oil, melted

1 ripe banana

240 ml almond milk

4 Oreo cookies, crushed

40 g dark chocolate, chopped




Preheat oven to 180C. Line a square baking dish with baking paper.

Chop the dates and place in a blender with the almond milk, banana and a pinch of salt. Blend until smooth. Move to a bowl and stir in the oconut oil. 

Mix together the flour, sugar baking powder and cocoa powder.  Combine the two bowls by folding the liquid into the dry ingredients. The mixture should be quite thick, if it seems still a bit too thick/dry add some almond milk. 

Pour the batter into the prepared baking dish and top with crushed Oreos and chocolate chunks. Bake for 25 minutes or until a toothpick inserted comes out clean. Cool completely before cutting.