I’m sure you’ve all heard about aquafaba by now, and if not, look at these posts. We decided to go about making aquafaba muffins in a totally different way and share the results/notes with you. These muffins are honestly part cake, part muffin.
We whipped up the aquafaba first to use it as an egg white substitute (4 ounces of liquid from 1 jar of chickpeas). Then, we folded in the dry ingredients, but as I suspected, the whole mix collapsed. Now, we could have used the “tap in your ingredients” method but didn’t. Perhaps we’ll do that on a different day.
From there, chocolate chips and other wet ingredients were folded in. We did two test bakes 400 degrees for 16 minutes and 375 degrees for 18 minutes. Everyone preferred the 400 degree muffins. Also, unlike our usual cake and muffin creations, these were baked as a standard size.
Although we had the aquafaba, I still used a flax gel, but a smaller amount than normal. I did this because aquafaba does not bind. At this point, we won’t be sharing any recipes as we didn’t think it was that awesome, but felt it was good to share the concept should anyone want to mess around with it.
Overall, aquafaba muffins aren’t for us. We’re in a good place ratio-wise, and it may not be efficient to fix what isn’t broken. When you get to the final picture at the bottom, you’ll also see why this isn’t for us. Until next time aquafaba… until next time.
Update: After receiving a certification in French Pastry, I spoke with an instructor about aquafaba in general, and he’s also done experimenting and shared that it’s very heat sensitive. This could be the core issue with the muffins, and there are several other options that would fare better.
