Blueberry Rasperry Muffins with Aquafaba - Jolanta's version by jbaldasso. A Thermomix <sup>®</sup> recipe in the category Baking - sweet on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Blueberry Rasperry Muffins with Aquafaba - Jolanta's version

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Ingredients

Blueberry Rasperry Aquafaba Muffins

110 grams aquafaba, (liquid from chickpea can)
1 lemon, (2 tsp juice and zest)
120 grams banana, (1 medium banana)
100 grams dates, pitted and chopped, (about 6 dates)
55 grams Plant based milk, (eg soy or almond)
2 tsp vanilla extract
2 tbsp chia seeds, (whole or ground - about 18 g)
200 grams wholewheat flour
1 1/2 tsp baking powder
1/4 tsp sea salt
80 grams blueberres, (fresh or frozen)
80 grams raspberries, (fresh or frozen)

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6

33min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9

Recipe's preparation

Preheat over to 180 degrees C.

Line a 12 cup muffin pan with silicone cupcake liners.

Zest direct into mixing bowl 2 tsps of lemon zest.

Squeeze 10 g lemon juice into mixing bowl.

Place into mixing bowl banana, softened dates, aquafaba, plant based milk, and vanilla extract.

Blend for 20 sec, speed 9.

Add to mixing bowl 200 g wholewheat flour, chia seeds, baking powder, and salt.

Fold in dry ingredients for 5 sec, speed 4.

If still needing further mixing in, fold for a further 4 sec, speed 4.

Gently fold in with a spatula the blueberries and raspberries.

Spoon batter into the prepared muffin cups, filling each two-thirds full.

Bake for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Cool on a wire rack for 5 minutes before removing the muffins from the liners.

Accessories you need

Spatula TM5/TM6
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Tip

This recipe is my Thermomix adaptation from a Forks over Knives recipe. It is vegan, and wholefood plant based (WFPB).
If dates are hard, presoak them for 15 mins in some water. I generally use Medjool dates. I believe the aquafaba liquid makes the muffins lighter than if other liquid was used.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.