Name: Mini Apple-Raisin Muffins
Prep time: 30 min
Total time: 50 min
Ingredients: 1 15-oz. can no-salt-added garbanzo beans (chickpeas); ⅔ cup mashed banana; ½ cup pitted whole dates, snipped (3.5 oz.); ¼ cup unsweetened, unflavored plant-based milk; 2 tablespoons flaxseed meal; 1 teaspoon orange zest; 1 tablespoon orange juice; 1 teaspoon pure vanilla extract; 2 cups white whole wheat flour; 1½ teaspoon regular or sodium-free baking powder; ½ teaspoon ground cinnamon; ¼ teaspoon fine sea salt; ½ cup finely chopped apple; ½ cup raisins, snipped

Prep-time: 30 minutes / Ready In: 50 minutes
Makes 24 mini muffins
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Aquafaba and mashed banana create mini muffins that are moist and tender. Dates, along with diced apples, raisins, and a splash of orange juice, add natural sweetness to these bite-size vegan treats, which make for a delicious portable breakfast, midafternoon snack, or wholesome dessert.

By Nancy Macklin, RDN, Oct 1, 2019

Ingredients

1 15-oz. can no-salt-added garbanzo beans (chickpeas)
⅔ cup mashed banana
½ cup pitted whole dates, snipped (3.5 oz.)
¼ cup unsweetened, unflavored plant-based milk
2 tablespoons flaxseed meal
1 teaspoon orange zest
1 tablespoon orange juice
1 teaspoon pure vanilla extract
2 cups white whole wheat flour
1½ teaspoon regular or sodium-free baking powder
½ teaspoon ground cinnamon
¼ teaspoon fine sea salt
½ cup finely chopped apple
½ cup raisins, snipped

Instructions

Preheat oven to 400°F. Line mini muffin cups with foil liners (do not use paper liners) or use a nonstick mini muffin pan. Drain garbanzo beans, reserving ½ cup of the liquid (aquafaba). Cover and chill beans up to 3 days for another use.
In a blender or food processor combine the ½ cup aquafaba and the next seven ingredients (through vanilla). Cover and blend or process until smooth.
In a large bowl stir together flour, baking powder, cinnamon, and sea salt. Add banana mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in apple and raisins. Spoon batter into the prepared muffin cups, filling each two-thirds full.
Bake 11 to 14 minutes or until a toothpick inserted in a muffin’s center comes out clean. Cool in muffin pan on a wire rack 5 minutes. Remove muffins from pan and cool completely.

tags:

Muffins

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(4.4 from 5 votes)

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Laurie Huffner4 months ago

I substituted 1 cup each of oat and almond flour for the 2 cups of whole wheat flour but otherwise followed the recipe – very good!

Debbie1 year ago

Absolutely loved this !
I made it into a slice

Traci Cooks Vegan1 year ago

I too experienced batter that was too dry. My 2 year old was not a fan. Personally I didn’t care for the orange zest and juice in the muffins.

Jenny W.2 years ago

We are slowly working our way through plant based eating recipes to determine which are kid friendly/approved so that we can add more veggies into their diets. I wasn’t sure about this recipe in the beginning because it was not easily mixed and seemed dry. I added about 2 TBS more oat milk than required so that the flour mix would be wet as needed. I used a silicone heart shape pan and a regular muffin pan. They both needed a few extra minutes to cook, but that is probably my oven. Taste testers were 3 picky kids who gave it 2 thumbs up!!!

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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