I freaking love brownies. I make them in baked oatmeal form. I make them in breakfast cookie form. I even put zucchini in them. But these are real cookies, and they taste like little brownies with crispy edges and soft centers. They’re so rich and chocolaty, and they’re even better the next day (if they make it that long). So, if you like those kinds of things (and who doesn’t?!), I think you’ll love these too. Plus, it’s a great use of the aquafaba we usually end up throwing down the drain! So don’t let that go to waste. Make brownie cookies instead. 😉
These cornbread muffins are heavily inspired by Minimalist Baker’s gluten-free cornbread. However, I love cornbread in muffin form, prefer coconut sugar over cane, and don’t use oil when I bake. Which means I changed it up a bit and absolutely LOVE it. Even my nonevegan/non-GF parents love these muffins! So, if you’re interested–even if you’re not vegan or gluten-free!–you should check this recipe out. The end result is worth working with the aquafaba, in my opinion.
I love making them when Husband makes a big batch of chili, but they’re also a great breakfast, snack, or dessert. They’re super impressive though. The pickiest of eaters in my family love them, and if they do, most people will. So give these a shot. They’re so yummy!
Let me know if you try this recipe! Rate it, comment below, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!
- 3/4 unsweetened non-dairy milk
- 1 tsp apple cider vinegar
- 1/3 cup aquafaba
- 1/4 cup coconut sugar*
- 1/4 cup organic cane sugar
- 1 cup + 1 tbsp gluten-free flour
- 1 cup + 2 tbsp fine cornmeal
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt (pink Himalayan recommended)
- 1/3 cup applesauce
Preheat oven to 350 degrees F (176 C) and ready your cupcake/muffin tins. I have silicone muffin cups, so I don't use nonstick spray or parchment paper, but feel free to do so. Alternatively, you can bake these in a 8x8 pan** instead.
Add non-dairy milk and apple cider vinegar to a small bowl and set aside.
Pour aquafaba into a medium mixing bowl and beat with mixer until small peaks form. Add sugar a little at a time and keep beating until it's glossy and firmer peaks form. Then set aside.
Mix dry ingredients (flour through salt) in a large mixing bowl and whisk to combine.
To the dry ingredients, add the milk/vinegar mixture and the applesauce and stir to combine. Then add the aquafaba/sugar mixture and gently mix until combined.
Add batter to prepared muffin tins and bake for 18-22 minutes or until a toothpick comes out clean. Let cool slightly and then enjoy!
*Or you can use 1/2 cup cane sugar (total) for a more traditional cornbread muffin and leave the coconut sugar out.
**For an 8x8, bake for 25-35 minutes.
**Inspired by Minimalist Baker.
A few days ago, my husband decided to make some of Minimalist Baker’s chickpea salad sandwiches. That was an excellent idea, but it left us with two cans’ worth of aquafaba. here. Which meant I needed to do some impromptu baking! That’s always okay with me, so I tried to find some recipes that sounded amazing. I already planned to make this GF cornbread for chili over the weekend, but I still had more aquafaba left. So I found first this incredible brownie cookie recipe. My tweak to that one will probably be posted soon when I make them again. But this cupcake recipe came out pretty dang great the first time, so I decided to post it now!