I turned to the powers of aquafaba for this tender, plant-based muffin. Just whip up the reserved liquid from a can of beans and you can replace eggs in your favorite baked recipe. This wholesome muffin recipe is packed with veggies, whole grains, seeds, and spice—yet it’s low in sugar and fat, too.
Yields 9 servings
- ½ cup aquafaba (liquid from 1 15-oz can of beans; see notes)
- 3 tablespoons coconut palm sugar
- 3 tablespoons coconut oil, melted
- 1 medium carrot (purple, orange, or yellow), shredded
- 1 medium zucchini, shredded
- ½ cup plain, unsweetened plant-based milk (i.e., soy or almond)
- 1 ½ cups whole wheat flour
- ¼ cup nut meal (i.e., peanut, almond, or hazelnut)
- 3 tablespoons hemp seeds
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons pumpkin pie spice
- Pinch salt
- ¼ cup raisins
- Preheat oven to 375 F.
- Place aquafaba (reserved bean juice)* in an electric mixer container and mix for about 3 minutes, until fluffy.
- Stir in by hand coconut palm sugar, coconut oil, carrot, and zucchini.
- Stir in plant-based milk.
- Mix in whole wheat flour, nut meal, hemp seeds, baking powder, pumpkin pie spice and salt until smooth.
- Stir in raisins.
- Spray a muffin pan with nonstick cooking spray.
- Pour batter into muffin pans about three-fourths full.
- Place in oven and bake until tender (about 35-40 minutes).
- Remove from oven and enjoy!
*Aquafaba is reserved bean liquid. You can reserve the liquid that comes in canned beans for use in whipping as an egg replacer. One 15-ounce can of beans provides about ½ cup aquafaba. Check out my full blog on how to make aquafaba http://sharonpalmer.com/2016-01-21-how-to-make-aquafaba
*Makes a dense, moist muffin.