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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


  1. 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.)
  2. 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.
  3. 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.
  4. 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.

Comments (7)

(4.33 from 3 votes)
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Carolyn1 year ago
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I have made these a number of times with another batch just about ready to take out of the oven. A nice treat that feels indulgent even though it isn’t…thanks for the recipe!

Tyler2 years ago
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These are better with salted vegan butter because there’s fat missing from the recipe. They aren’t very sweet but I like that.

Marie Meszaros1 year ago
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How much butter did you add? Or did you spread it on muffin after baked?

Kay2 years ago
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Can these be made gluten-free?

Lois2 years ago
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Looking for breakdown of calories, carbs, fat etc..

TRUDI E ROWE2 years ago
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Can you use frozen berries instead???

Courtney Davison2 years ago
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Rinse the frozen berries until the water turns from dark blue to nearly clear. Line a plate with a few paper towels. Spread the rinsed berries on the plate, and put a couple more paper towels atop the berries. Once they’re dry, you should be able to use them as you would the fresh berries, without too much of the blue color bleeding into the batter.

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about the author

Carla Christian, RD, LD

Carla Christian received her associate’s degree in culinary arts from the Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from the University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Find her on LinkedIn. Photo by Jason Donnelly.

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