Aquafaba Chocolate Muffins

Not that I would have something against eggs but I just had that 'I need a change' moment. So how about making chocolate muffins without eggs? Enter aquafaba. Under this fancy name hides the viscous water in which legume seeds such as chickpeas have been cooked. Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them and is often used in vegan cooking or when there is a need to replace eggs due to intolerance or allergy.

Aquafaba Chocolate Muffins

Ingredients (serves 10)

240 ml aquafaba (use chickpeas for other recipe)

160 grams coconut or muscovado sugar

pinch of salt

100 grams einkorn or spelt flour

2 tsp baking powder

50 grams cacao

80 ml coconut oil

80 ml non diary milk

Optional: spices and herbs - I've used cornflower

Directions:

1. Whisk aquafaba until white and fluffy.

2. Add sugar. Continue whisking.

3. Add flour, salt, cacao and baking powder.

4. Add milk and oil.

5. Bake at 170 C for 25 minutes.

#vegan #healthydiet