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AQUA...WHAT?

June 22 2016 – Delikate Rayne

Aquafaba, sounds like some sort of under water superhero, right?  But it’s actually, that liquid that pretty much everyone, and I’m sure you do too, discards from a can of chickpeas.  Using aquafaba as an egg replacer in baked goods has been sweeping the vegan community for a couple of months now and we have seen it being used in baked goods and even as far as being used as egg whites to make vegan merengue!  Now, we’re all for using odd ingredients in vegan recipes to replace non vegan items, but using liquid from beans to make merengue and French macaroons seems to be taking it a little far even for us. 
Since learning about this miracle bean liquid we decided that we must try it out.  Whipping bean liquid for 15 plus minutes with a hand mixer didn’t sound so appealing to us, so we decided to use it as an egg replacer in a baking recipe.  The recipe we tried it out in was a low fat vegan chocolate chip banana bread recipe, which came out delicious and slightly chewy at the ends- perfect banana bread texture.  We’re not 100% sure of the science behind aquafaba being used in baking, but it seems to work quite well!

Vegan Chocolate Chip Banana Muffins

Ingredients


1 cup all purpose flour
½ cup oat flour
½ cup coconut sugar*
1 tsp. baking powder
½ tsp. baking soda
pinch of salt
4 Tbsp. aquafaba**
2-3 mashed bananas (2 larger bananas or 3 smaller bananas)
2 Tbsp. non-dairy milk
1 tsp. vanilla extract
½ cup vegan chocolate chips


Directions

Preheat oven to 350°F.

Combine both types of flour, coconut sugar, baking powder, baking soda, and salt. Stir to combine.

In a separate bowl mash bananas and add non-dairy milk, vanilla extract, and aquafaba. Stir to combine. Add contents of wet ingredients into bowl of dry ingredients and stir to combine. Mix in the chocolate chips.


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Line a muffin tin with paper muffin cups and fill each cup about ¾ of the way full, and place in preheated oven.

Cook for 20 minutes or until you can stick a fork in the middle and it comes out clean.

Let cool for about 10 minutes before eating.

Makes 9 muffins.



*This amount of sugar in the recipe produces slightly sweet banana bread. If you enjoy sweeter bread add more sugar.

**Aquafaba is the liquid in cans of chickpeas. It can be used as an egg replacer usually 3 Tbsp. = 1 egg white. I used 4 Tbsp. in this recipe because I felt like it needed more than “1 egg white” for the recipe. Feel free to use a different egg replacer if you don’t have aquafaba.

 

Imagery by Alexandra Eberts
Additional imagery via The Sun UK, Purely Elizabeth
Recipe and words by Alexandra Eberts