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- Makes 12 muffins
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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.
- 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
- 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.