A month ago I was in a coffee shop in a small town in the Berkshires when I had a moment of weakness. They had homemade gluten-free morning glory muffins. They were not vegan. You can guess the outcome.
Being gluten-free by necessity and vegan by choice is tricky stuff. Gluten-free flours make for very dense baked products. Add normal egg substitutes instead off eggs into the equation and you lose any chance of fluffiness. Oh I’ve tried them all and as you can see from my other recipes, I have had some success with baked goods not being too dense. But 99.9% of the time, you will never come close to normal animal product, glutenous baked products when baking gluten-free and vegan.
That is — until some brilliant person discovered acquafaba. Acquafaba is the liquid from canned garbanzo beans/chickpeas. And I have recently discovered it is pure gold in baking. I am not sure why I ignored it for so long. A lot of vegans have been playing around with it for a few years now. It took a delicious gluten-free but non-vegan morning glory muffin for me to try to give it a try. And the results are amazing. These are just as good as the one I had in that coffee shop this summer.
Let’s get started with the prep work. Preheat your oven to 350 degrees and decide if you want jumbo or regular size morning glory muffins. Line your muffin pans with the appropriate paper cups.
Start by peeling and shredding your carrots and peeling, coring and shredding your apple. Set aside.
Next we extract the liquid gold aquafaba from the can of garbanzo beans. Whisk this with the oil and vanilla extract. Set aside.
Mix your dry ingredients together and set aside. Note I use Pamela’s artisan gluten-free flour blend for this recipe. I have found that not all gluten-free flours are the same and different brands significantly alters the consistency and outcome of the baked good. Keep this in mind should you use a different gluten-free flour for my recipes.
And then chop up your walnuts and set aside with the raisins and flaked coconut.
Combine everything except the liquid mixture in a standup mixer and mix to combine on low speed.
Using your hand whisk, give one more hard whisk of the liquid aquafaba mixture to froth it and then slowly pour it into the standup mixer on a low to medium speed just until combined (maybe 30 seconds start to finish once you start pouring in liquid).
When filling the paper muffin cups, it is important that you do it in a way that every muffin cup contains approximately the same amount of mixture. I find it best to do it with a levered ice cream scoop. I start by filling each cup with two scoops and then I go around and put one more scoop in each, and then one or half of one more…until all the mixture is used. This is important more for baking consistency than appearances. Once I have filled the cups, I take my wet fingers and slightly press down the mixture to fill the gaps.
Bake the jumbo muffins for approximately 50 minutes and normal sized muffins for approximately 37 minutes until a toothpick comes out clean. You may need to vary your baking time based on your oven.
Needless to say, you will see a lot more acquafaba in my life now that I know it is the perfect egg replacer in baked goods. I can’t wait to try it in my other favorite recipes and I hope you give it a try too.
Time: One hour, 15 minutes
2 c. Pamela Artisan Blend GF flour
3/4 c. vegan white sugar
1/2 c. ground flaxseed
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. kosher salt
Juice (aka aquafaba) from 1 14 oz. can of garbanzo beans (chick peas) or approx. 2/3 c. of the juice
1 c. canola or vegetable oil
2 tsp. vanilla extract
2 c. peeled, shredded carrots
1 peeled, corded and then shredded apple
1/2 c. raisins
1/2 c. chopped walnuts
1/2 c. unsweetened flaked coconut
Preheat oven to 350 degrees. Line 6 jumbo muffin trays with cups or 12 regular sized muffin cups.
In a bowl, stir to combine all dry ingredients. Set aside.
Peel approx 4 large carrots. Peel and core 1 apple. In a food processor with a shredder attachment, shred the carrots and measure out 2 cups for the recipe. Discard the extra. Next shred the one apple. Set both aside.
Open a can of garbanzo beans and pour into a strainer sitting over a bowl to catch the liquid. Measure out 2/3 cups of the aquafaba and discard the rest. Return the 2/3 c. aquafaba to the bowl, add the oil and vanilla extract and whisk to combine. Set aside.
In a standup mixer with paddle attachment, with the exception of the liquid aquafba/oil/extract mixture, place the rest of the ingredients into the standup mixer bowl and combine on low speed. Do one last whisk of the liquid mixture to froth and then slowly pour it into rest of ingredients while the standup mixer is on low to medium speed. Mix just until combined after pouring in liquid. Adding liquid to finish should only take about 30 seconds.
Using medium sized ice cream scooper, scoop into muffin cups starting with 2 scoops per paper cup and then adding the rest one scoop at a time evenly to all cups so that you have the same amount of batter in each cup for even baking. Place muffin pan into oven and bake approx. 50 minutes for the jumbo size muffins or approx. 37 minutes for the normal size muffins. Let cool about 10 minutes before removing from muffin pans. Place individual muffins within their muffin paper cups on cooling rack to finish cooling so that they don’t trap moisture cooling in the pans. Once completely cooled, store in airtight container for 5 days or freeze.
Makes approximately 6 jumbo sized muffins or 12 normal sized muffins.
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