Cinnamon Pecan Muffins with Aquafaba Icing(V)

Ingredients

Cinnamon Pecan muffins dipped in Aquafaba Coconut Icing

2 cups flour
3/4 cups white sugar
1 and 1/4 tsp cinnamon
dash of salt
1 flax seed egg: combine 1 tbsp ground flax seed with 3 tbsp water and let sit for a couple minutes until it congeals
1 cup unsweetened vanilla almond milk (I used TJ’s and it has a very mellow flavor)
1/4 cup grape seed oil (or vegetable oil)
1/2 cup roasted pecans

Preheat oven to 350. Line a muffin tin with muffin cups or coat with coconut oil. Make flax egg. While waiting for mixture to congeal, combine all dry ingredients in a large bowl. Then add oil and milk to flax egg mixture and combine lightly before adding to dry ingredients. Mix all together, but try not to over mix. Let the batter look light and fluffy. Add in pecans. Taste batter and add more cinnamon if needed. Put in oven and bake for 25-30 min until tops are light golden. Stick a fork or toothpick and make sure it comes out clean, when it does they are done! I dipped mine in the Aquafaba icing which made them super moist and sweet!

Aquafaba Coconut Icing

This was my first time making aquafaba icing, so this is really a trial recipe to come back and edit. Feel free to try this out and add your own twist. This also made me sosooooo much icing so beware…

1/2 cup aquafaba (chickpea water)- I literally just drained a can of chickpeas and collected the water
1/2 teaspoon vailla extract
1 teaspoon maple syrup
1/2 cup full fat coconut milk
1 bag confectioner’s sugar (may or may not use whole thing)

In a bowl, blend/whisk on high the aquafaba by itself until it starts to get fluffy. This might take a long time so be prepared. After about 10 minutes, add in the vanilla, maple syrup and coconut milk. Keep blending. Gradually(!) add in the confectioners sugar and keep blending until peaks form. I ended up using a whole bag before I got the consistency I wanted. Now I have a huge jar of icing in my fridge. Fun learning experience!