I had a bunch of sad looking bananas from the weekend just sitting around in the fruit bowl. I’ve made more smoothies and nice cream than I can count. So I decided to experiment a little! These banana muffins are refined sugar, refined flour and oil free. Each muffin is also only 100 calories (this may vary slightly depending on what plant milk you choose to use) which is pretty awesome!
4 ripe bananas
1 1/2 cup wholemeal flour
1/4 cup vegan milk of your choice
6 tablespoons aquafaba
1 tablespoon flaxseed meal
1 teaspoon vanilla extract
1 teaspoon rum extract
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
Preheat oven 180c and line a 12 muffin tray with patty pans.
In a large bowl mash the bananas until there are almost no lumps left. Add the vegan milk, aquafaba, flaxmeal and the two extracts. Mix well.
Sift the flour, stevia, baking powder, baking soda, cinnamon, nutmeg and salt in the bowl with the wet mix. Since you are using wholemeal flour, the husks will remain in the sieve. Just add this back into the mixture. Mix until just combined making sure not to over mix the batter.
Fill each patty pan approximately 3/4 of the full.
Bake for 15-20 minutes until the tops are golden brown and a skewer comes out clean.
Remove from the oven and allow to cool.
You can add nuts/chocolate chips/blueberries/spices, whatever you like! Of course this will add to the calories but if that’s not something you are concerned about, go nuts!
For the past few weeks and especially over the Christmas break I’ve been craving pancakes. My partner is on a low FODMAP diet and I’m vegan so it was a challenge trying to find a recipe that we could both enjoy. We tried one with a premixed GF flour blend and it was an absolute disaster! They were super rubbery and very disappointing. I’ve been wanting to try aquafaba pancakes for months now however with my partners dietary requirements it seemed like it would not be possible. This all changed when I read a post in the aquafaba group on Facebook! A member posted that she had tried whipping up the liquid from a can of regular green peas and that it worked just like that of any other bean!
Here is my pancake recipe from the weekend. It was a bit of an experiment so it’s not GF, next time I’m going to attempt to make it 100% GF.
1 cup buckwheat flour
1 cup plain flour
2 1/2 teaspoons baking powder
6 tablespoons green pea aquafaba
3 tablespoons caster sugar
1 1/2 cup soy milk
2 tablespoons lemon juice
2 teaspoons vanilla extract
Vegan butter for frying
In a measuring jug whisk together the soy milk and lemon juice to make the buttermilk. Set aside for 5 minutes until it has curdled.
In a mixing bowl mix together the flours and baking powder.
In a separate smaller mixing bowl, whisk the aquafaba until frothy. Add the sugar and whisk until the sugar has incorporated.
Combine the aquafaba with the buttermilk and pour into the dry ingredients. Gently mix it all together with a spoon or spatula. Be careful not to overmix it, some lumps are perfectly fine. Let the batter rest for about 10 minutes.
Heat up a frying pan on medium heat and add a little bit of the vegan butter. Once the vegan butter has melted and is bubbling slightly, ladle in some batter. Smooth out the top of the pancake with the back of the ladle and cook for 2-3 minutes until bubbles form on top. Flip the pancake and cook for a further 1-2 minutes.