These sticky and gooey muffins are an absolute winner. They’re pretty robust once cooked, which means they can also be used as ride food. To stuff these muffins, use a plant-based chocolate spread. An almond butter is also very nice. 

Method:

• Preheat the oven to 160°C/325°F/Gas 3.
• Put the wet stuff – the bananas, milk, vinegar, olive oil, maple syrup and tahini – in the bowl of a food processor and blend until smoothish.
• Add the dry stuff – the flour, cocoa, baking powder, cinnamon and bicarb.
• Grease your muffin moulds with a touch of olive oil.
• Pour the mix into the moulds, then add the chocolate chips, peanuts and coconut.
• Bake for 15 to 20 minutes, then remove from the oven and allow to cool.
• Once at room temperate, cut each muffin in half horizontally, add a good teaspoon of plant-based chocolate spread or No-tella as a filling, then reassemble.
• Sprinkle on some desiccated coconut and peanuts, and store in the fridge for up to 3 days.

To make Murch’s No-Tella

• Place the cocoa nibs in the bowl of a food processor and blitz to a fine powder. Add the hazelnuts and repeat the process. Now add the dates and avocado, blitzing to a smooth paste.
• Add the remaining ingredients and blend until smooth.
• Transfer to an airtight container and refrigerate for up to 3 days.
  
  This recipe is adapted from The Cycling Chef: Plant-Powered Performance (£22 Bloomsbury) Out January 13

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