Blueberry-Raspberry Aquafaba Muffins

Aquafaba. Do you know that that means? No, it's not a swimming term. It refers to the liquid from legumes, often chickpeas. Yep, you heard right. I was so curious, I had to try these muffins that I found in a Fork over Knives magazine I picked up at our local Costco. Now, depending on who you ask in our home, they will either say they were really good or disgusting. The 1/3 of us who thought they were disgusting rarely says that about anything I make. It could very well be because there was no added sugar. The sweetness came strictly from bananas and dates. Sorry child, but dad and I loved them so guess we'll just eat them....there's another recipe I plan to try with this interesting liquid. We shall see how that turns out.

While not overly sweet, the amount of sweetness was just right in my humble opinion. Of course, my daughter will beg to differ...just go make them and you be the judge.

Use the chickpeas in a salad, soup, or toast them to eat as a snack. 

I also used frozen berries, I find they are easier to work with and incorporate into batter.
Yield: 12

Blueberry-Raspberry Aquafaba Muffins

prep time: cook time: total time:

A healthier take on a berry muffin. From Fork over Knives Magazine Spring 2018


1/2 c. liquid (aquafaba) from a can of chick peas 

1 lemon

2/3 c. mashed banana

1/2 c. pitted whole dates, snipped into smaller pieces

1/4 c. unsweetened vanilla almond milk

1 Tbs. vanilla

2 c. white whole wheat flour

2 Tbs. chia seeds

1 1/2 tsp. baking powder

1/4 tsp. salt

1/2 c. fresh or frozen blueberries

1/2 c. fresh or frozen raspberries


Preheat oven to 400. Line twelve 2 1/2" muffin cups.

Zest 2 tsp. lemon zest and squeeze 2 tsp. juice from lemon. 

In a blender or food processor combine the chickpea liquid, lemon zest and juice, banana, dates, almond milk and vanilla. Blend until smooth.

In a large bowl stir together flour, chia seeds, baking powder and salt. Add banana mixture all at once to flour mixture. Stir just until moistened. Fold in berries.

Spoon batter into the prepared muffin cups, filling 2/3 full. Bake 15-18 minutes or until a toothpick, inserted, comes out clean. Cool about 5 minutes then remove to wire rack to cool further. 
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With Joy Unquenchable,


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