Blueberry Aquafaba Muffins
by VegRules | Jan 2, 2020
Blueberry-Rasberry Aquafaba Muffins Recipe adapted from @forksoverknives
Yields4 ServingsPrep Time5 minsCook Time5 minsTotal Time10 mins
Ingredients
15 oz no-salt-added chickpeas
1 lemon
½ cup whole dates
¼ cup vanilla almond milk
1 tbsp pure vanilla extract
2 cups whole wheat flour
2 tbsp chia seeds
1 ½ tsp baking powder
¼ tsp sea salt
1 cup fresh blueberries
Prep
Drain chickpeas and save the liquid (1/2 cup for recipe)
Zest and juice lemon
Preheat oven to 400°F
Line muffin pan
Subs
Can use all purpose flour for whole wheat
Can use soy milk (Add 1/4-1/2 cup more than almond milk as needed)
Directions
1Add lemon zest, lemon juice, banana, dates, chickpea liquid, pb milk and vanilla extract to blender. Blend until smooth
2Mix flour, chia seeds, baking powder and salt in a large bowl and stir well
3Add the banana mixture to the flour mixture and stir until moistened (batter should be lumpy)
5Spoon batter into the muffin cups, about 2/3 full.
6Bake for 15 – 18 minutes or until toothpick comes out clean from center of muffin
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Ingredients
Ingredients
15 oz no-salt-added chickpeas
1 lemon
½ cup whole dates
¼ cup vanilla almond milk
1 tbsp pure vanilla extract
2 cups whole wheat flour
2 tbsp chia seeds
1 ½ tsp baking powder
¼ tsp sea salt
1 cup fresh blueberries
Prep
Drain chickpeas and save the liquid (1/2 cup for recipe)
Zest and juice lemon
Preheat oven to 400°F
Line muffin pan
Subs
Can use all purpose flour for whole wheat
Can use soy milk (Add 1/4-1/2 cup more than almond milk as needed)
Directions
Directions
1Add lemon zest, lemon juice, banana, dates, chickpea liquid, pb milk and vanilla extract to blender. Blend until smooth
2Mix flour, chia seeds, baking powder and salt in a large bowl and stir well
3Add the banana mixture to the flour mixture and stir until moistened (batter should be lumpy)
5Spoon batter into the muffin cups, about 2/3 full.
6Bake for 15 – 18 minutes or until toothpick comes out clean from center of muffin
Blueberry Aquafaba Muffins
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