Ingredients
- ½ cup aquafaba (liquid from 1 15-oz can of beans; see notes)
- 3 tablespoons coconut palm sugar (or brown 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 (optional)
- ¼ cup raisins
Instructions
- 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 or line with muffin papers.
- Pour batter into muffin pans to fill.
- Place in oven and bake until cooked through (about 50 minutes, makes a dense, moist muffin).
- Remove from oven and enjoy!
Notes
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 blog on how to make aquafaba.
May substitute whole wheat flour with gluten-free flour to make this recipe gluten-free.
May substitute coconut oil with another type of fat, such as canola oil.
Nutrition
- Serving Size: 1 serving
- Calories: 166
- Sugar: 5 g
- Sodium: 14 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg