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.
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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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Comments (7)
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!
These are better with salted vegan butter because there’s fat missing from the recipe. They aren’t very sweet but I like that.
How much butter did you add? Or did you spread it on muffin after baked?
Can these be made gluten-free?
Looking for breakdown of calories, carbs, fat etc..
Can you use frozen berries instead???
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.