Berries, bananas, and a big dose of vanilla make these easy vegan muffins extra-luscious, but aquafaba is the real star of the recipe. Aquafaba (aqua = water, faba = bean) is the liquid that comes in a can of chickpeas, which can be used to replace eggs and egg whites in baked goods. As a general rule, 3 tablespoons of aquafaba are equal to about one whole egg. No need to crack open a can of chickpeas every time you want to bake with aquafaba: The viscous liquid will keep up to three days in the fridge and can be frozen into ice cubes for even longer storage.
Ingredients
- 1 (15-ounce) can no-salt-added chickpeas
- 1 lemon
- ⅔ cup mashed banana
- ½ cup pitted whole dates, chopped
- ¼ cup unsweetened vanilla almond milk
- 1 tablespoon pure vanilla extract
- 2 cups white whole-wheat flour
- 2 tablespoons chia seeds
- 1½ teaspoons baking powder
- ¼ teaspoon sea salt
- ½ cup fresh blueberries
- ½ cup fresh raspberries
Instructions
- Preheat the oven to 400°F. Line a 12-cup muffin pan with silicone cupcake liners. Drain the chickpeas, reserving ½ cup of the liquid. (Cover and chill chickpeas up to 3 days for another use.)
- Remove 2 teaspoons of zest and squeeze 2 teaspoons of juice from the lemon. Combine the banana, dates, reserved chickpea liquid, lemon zest and juice, almond milk, and vanilla extract in a blender. Cover and blend until smooth.
- Combine the flour, chia seeds, baking powder, and salt in a large bowl and stir well. Add the banana mixture to the flour mixture and stir, just until moistened (batter should be lumpy). Fold in the blueberries and raspberries.
- Spoon the batter into the prepared muffin cups, filling each two-thirds full. Bake for 15 to 18 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool on a wire rack for 5 minutes before removing the muffins from the liners.
Nutritional Information:
Per serving (1 muffin), 177 calories, 35 g carbohydrates, 6.6 g protein, 2.2 g total fat, 0.3 g saturated fat, 109 mg sodium, 7 g fiber, 8.5 g sugar
Note: Nutritional information is provided as an estimate only.
So you add 1/2 cup of the aquafaba liquid?
These were veeeery gooood!! I underestimated how delicious can berries be in a muffin. 10/10 would make them again!
Made these yesterday and I can definitely say they are VERY tasty, though mine were gummy. I’m not sure if it’s the aquafaba, or the flour I used (sprouted whole wheat from One Degree) but they’re dense and rubbery. Still yummy though– yummy and gummy, lol
Before FOK I didn’t like raspberries at all. After getting my system clean with WFPB I love them. This recipe is delicious!
macro nutrient please
Hi Kathie. Stay tuned! We are working hard to add nutritional information to all of our recipes and expect to roll this feature out very soon.
What can I use besides flour please?
Hi Jill. A good gluten-free flour mix would likely work well. You can buy them at the store, or use our recipe https://www.forksoverknives.com/how-tos/homemade-whole-grain-gluten-free-flour-recipe/.
Or you could try these blueberry muffins which use oat flour (they’re delicious!) https://www.forksoverknives.com/recipes/vegan-breakfast/blueberry-oat-breakfast-muffins/ Happy baking!
My batter came out very thick, even added more almond milk. Not very sweet. I would try again, adding some maple syrup.
They were ok.
I have made these a number of times with another batch just about ready to take out of the oven. A nice treat that feels indulgent even though it isn’t…thanks for the recipe!
These are better with salted vegan butter because there’s fat missing from the recipe. They aren’t very sweet but I like that.
How much butter did you add? Or did you spread it on muffin after baked?
Can these be made gluten-free?
Looking for breakdown of calories, carbs, fat etc..
Can you use frozen berries instead???
Rinse the frozen berries until the water turns from dark blue to nearly clear. Line a plate with a few paper towels. Spread the rinsed berries on the plate, and put a couple more paper towels atop the berries. Once they’re dry, you should be able to use them as you would the fresh berries, without too much of the blue color bleeding into the batter.