- 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
- 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!
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.
- 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