Let’s give the floor to the chef: “Here’s a recipe for amazing vegan muffins. Actually, if I hadn’t hid 3 pieces in the freezer, then we would have eaten everything to the last crumb. Give these muffins to your kids, and they will eat them immediately, and will never even guess that they are made from peas. The main thing is not to share this information before tasting. And the recipe couldn't be easier: vegan, egg-free, lactose-free, gluten-free, sugar-free… The muffins can also be cooked by replacing the cane sugar with coconut or Jerusalem artichoke syrup.”
- First, soak the chickpeas in cold water overnight or for at least 6 to 8 hours. Then rinse, and cook until ready. While the chickpeas are warm, place them in a blender bowl with banana, milk, sugar, coconut butter and cocoa powder; whisk until smooth silky texture.
- Transfer the mass to a bowl, and add 5 tablespoons of the sifted corn flour; whisk well, and place the dough in a pastry bag. Pour it in several small or one large silicone or metal mold. Decorate the top with chopped bananas, and slightly sink it in the dough; sprinkle it with coconut or cane sugar to get a caramel crust.
- Bake the muffins in the oven preheated to 180C (356F) for 15-20 minutes, using the top-bottom mode. Then cool the muffins. If you use silicone molds, then wait until they cool completely, and remove the muffins. And if you use silicone square molds, then put them in the freezer for another half an hour in order to remove the muffins without damage.
- Cover the muffins with vegan chocolate with cocoa or coconut butter (2:1) to keep the chocolate soft.
For a more even application, use either a pastry bag or a mini bottle.