Blueberry Aquafaba Muffins

Yields4 ServingsPrep Time5 minsCook Time5 minsTotal Time10 mins

Blueberry-Rasberry Aquafaba Muffins Recipe adapted from @forksoverknives

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

Add lemon zest, lemon juice, banana, dates, chickpea liquid, pb milk and vanilla extract to blender. Blend until smooth

Mix flour, chia seeds, baking powder and salt in a large bowl and stir well

Add the banana mixture to the flour mixture and stir until moistened (batter should be lumpy)

Fold in the blueberries

Spoon batter into the muffin cups, about 2/3 full.

Bake for 15 – 18 minutes or until toothpick comes out clean from center of muffin

Nutrition Facts

Serving Size 4

Servings 0

Amount Per Serving
Calories 100Calories from Fat 100

% Daily Value *
Total Fat 100g154%

Saturated Fat 100g500%

Trans Fat 100g
Cholesterol 100mg34%
Sodium 100mg5%
Potassium 100mg3%
Total Carbohydrate 100g34%

Dietary Fiber 100g400%

Sugars 100g
Protein 100g200%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.