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Vegan Muffins

29 Sep 2019 11:00:00 | Author: Caryl

 

Some time ago, I discovered the magic of aquafaba.  Aquafaba is the liquid contained in a tin of chickpeas and other tinned pulses.  It is full of nutrients and has the added bonus of being a fabulous egg replacement - just like chia seeds, or flax seeds.  As a general rule you need 3 tbsp of aquafaba to replace 1 egg.  It works really well in muffins!

 

Vegan Aquafaba Blueberry Muffins

These blueberry muffins are perfect for breakfast, or as a snack with a cup of tea.

Vegan Aquafaba Blueberry Muffins

Ingredients - makes 12 regular sized muffins

  • 1 cup self raising flour
  • ½ cup wholemeal self raising flour
  • 1 tsp baking powder
  • 6 Tbsp Aquafaba
  • ½ cup almond meal
  • ? cup coconut sugar
  • ½ cup almond milk
  • ½ cup cashew cream
  • ½ tsp vanilla essence
  • ¼ cup melted coconut butter/oil
  • 1 cup fresh blueberries

 

Method

  1. Preheat oven to 180 C and grease a muffin pan, or line with muffin cases.
  2. Beat the Aquafaba until light and fluffy.
  3. In a large mixing bowl, combine dry ingredients.
  4. Add blueberries to the dry mix.
  5. Add wet ingredients including vanilla essence and aquafaba.
  6. Stir until just combined.
  7. Divide mixture into muffin pan.
  8. Bake at 180 C for 25 minutes. Allow to cool.

 

 

Vegan Chocolate Banana GF Muffins

These muffins are lovely for breakfast with some fruit, or as a snack with a cup of tea or coffee.  They're not too sweet and have a slightly nutty texture.

My aquafaba was from a tin of black beans, but you can use any.

My almond meal was dried and ground almond pulp from home-made almond milk.  I ground the oat flour from rolled oats.

I was going to sprinkle some oats or choped nuts on top of the muffins before baking but forgot ..... they would have looked much prettier!

Vegan Chocolate Banana GF Muffins

Ingredients - makes 10 muffins

  • 2 medium ripe bananas
  • 6 tbsp aquafaba
  • 3 tbsp maple syrup
  • 3 tbsp almond milk
  • 1 tsp pure vanilla extract
  • 1 cup almond meal
  • 1/2 cup oat flour
  • 1 tbsp cacao powder
  • 1 tsp baking powder

 

Method

  1. Preheat oven to 180 degrees C and line a muffin tin with paper liners.
  2. Mash the bananas on a plate, then transfer into a medium bowl.
  3. Stir in the aquafaba.
  4. Add maple syrup, almond milk and vanilla. Stir well.
  5. In a large bowl, stir together the almond meal, oat flour, cacao powder and baking powder.
  6. Transfer wet mixture into dry and carefully fold in with a large spoon, until just combined.
  7. Bake for 20 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
  8. Remove and let rest in pan for 5 minutes. Then cool completely on a cooling rack.
  9. Store in an airtight container or freeze.

 

 

Vegan Aquafaba Banana Chocolate Chip Muffins

This was an experiment with a recipe found at avocadosandales.com.   I made adjustments to make it gluten free as well as vegan.

Another hit with the family!

Vegan Aquafaba Banana Chocolate Chip Muffins

Ingredients - makes 12 regular sized muffins

  • 1/2 cup coconut sugar
  • 1/2 cup coconut oil
  • 3 bananas - mashed really well
  • 1/2 cup almond milk
  • 6 tbsp aquafaba
  • 1 tsp vanilla essence
  • 2 cups gluten-free flour - I make my own (combine 1 cup brown rice flour, with 1 cup cornflour and 2/3 cup tapioca flour - sift together a few times to make sure the flours are mixed well)
  • 1/2 tsp bicarb
  • 1 tsp cinnamon
  • 1/2 cup dark chocolate - chopped into little pieces

 

Method

  1. In a medium bowl, cream together the coconut oil and coconut sugar.
  2. Beat the Aquafaba until light and fluffy.
  3. Add the mashed bananas, aquafaba, milk and vanilla to the creamed cococnut oil and sugar mixture. Stir well.
  4. In a separate bowl, combine the flour, bicarb and cinnamon.
  5. Add dry ingredients into wet and mix together.
  6. Stir in the chocolate pieces.
  7. Pour batter into lined muffin tins.
  8. Bake for 20 mins at 180C.

 

 

Vegan Chocolate Strawberry Almond Muffins

These muffins don't necessarily fit into a totally "healthy" category, but when you are trying to please a vegan teenager and have a craving for chocolate and strawberry together, they are perfect!  Anyway, I had just made up a new batch of almond milk and wanted to use the almond pulp in something.

This time I used aquafaba that had been frozen into ice-cube trays.  I let it thaw naturally - and then stirred it into the other ingredients.

Vegan Chocolate Strawberry Almond Muffins

Ingredients - makes 12 regular sized muffins

  • 1-1/2 cups almond meal (I used dried almond pulp, blended finely in my food processor)
  • 1/2 cup plain white flour
  • 1 tbsp cacao powder
  • 1/3 cup brown sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup dark chocolate - chopped into little pieces, plus extra for topping
  • 1 cup chopped fresh strawberries
  • 3 tbsp aquafaba (I used mine from red kidney beans)
  • 3/4 cup almond milk
  • 1 tsp vanilla extract
  • 2 tablespoons coconut oil, melted

 

Method

  1. Preheat oven to 180 degrees C and line a muffin tin with paper liners.
  2. In a large bowl, add all of the dry ingredients, saving 12 small pieces of chocolate to add at the end.
  3. In a separate bowl, add the wet ingredients and mix until smooth.
  4. Gently fold the wet ingredients into the dry ingredients mixing well and making sure there are no lumps.
  5. Spoon the batter into each muffin cup about 3/4 of the way full.
  6. Top each muffin with a small piece of chocolate.
  7. Bake for 15 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
  8. Remove from the muffin pan and allow to cool completely.
  9. Store in an airtight container.

 

 

Chia Cornbread Muffins

These cornbread muffins were a great success using chia seeds instead of eggs, but they would also work well with aquafaba as a replacement instead.  Either way, they are delicious and nutritious!  Oh, and they make a great addition to a healthy green soup.

Chia Cornbread Muffins

Ingredients - makes 12 muffins

  • 2 tbsp chia seeds
  • 6 tbsp water
  • 1-1/4 cups flour
  • 3/4 cup Polenta (corn meal)
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup almond milk
  • 1/4 cup hemp oil

 

Method

  1. First, stir the chia seeds into the water and leave to thicken up. Stir again a few times and leave until the seeds have completely taken up all the water and have become a good thick mixture. This should only take a few minutes. Stir again.
  2. Stir all the other ingredients together in a bowl. Add in the thickened chia gel and stir well until the mixture is completely combined.
  3. Put spoonfuls of the mixture into greased muffin pans - approx. 3/4 full.
  4. Bake at 190 degrees C for approx. 25 mins.
  5. Serve with soup, or as a side for just about anything.

 

Notes

  • You can use this recipe in a baking dish, or bread tins - whatever you choose.  Just remember to alter the cooking time accordingly.

 

 

Enjoy these recipes and let me know which are your favourites!

 

Caryl ♥

 


 

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