6tbspaquafaba (the liquid from a can of chickpeas!)
2bananas, mashed
1tspvanilla extract
2tbspplant milk of choice
3tbspfresh lemon juicejuice of 1 lemon
1tbsplemon zestzest of 1 lemon
3/4cupblueberries, fresh or frozen
Instructions
Preheat the oven to 350* and line a muffin tin with 12 cupcake liners.
Combine the dry ingredients in a large mixing bowl: oat flour, almond flour, flax meal, tapioca flour, salt, baking soda, baking powder and coconut palm sugar.
Whip the aquafaba in a separate large mixing bowl until foamy. Add the almond butter, bananas, vanilla, plant milk, lemon zest and lemon juice to the aquafaba bowl.
Add the dry ingredients to the wet ingredients bowl and combine thoroughly.
Gently fold in the fresh or frozen blueberries and combine gently by hand to avoid crushing the blueberries.
Fill the lined muffin cups 3/4 full and bake for about 22 minutes.
Notes
Substitutions for the aquafaba
Instead of the aquafaba, you can use
2 flax eggs, or
2 large eggs
Also keep in mind
I'm baking at elevation (5600 ft), so your results may vary.