Aquafaba as an egg replacement for baking

Years ago I made pizza muffins that I loved but I lost the recipe. Since my husband no longer eats eggs I don't keep them around, so I like recipes that don't use eggs. But baking has been a bit of a problem. I've tried using flax eggs, but I don't like the end baked good. The texture is just weird. I've been using applesauce where I can, but sometimes I use applesauce to replace butter, so then I can't also use it to replace eggs. Then I read about aquafaba.

https://minimalistbaker.com/a-guide-to-aquafaba/

snip...

What is it?
It’s is the liquid leftover from cooked chickpeas. You can obtain it two ways:

1) Drain a can of chickpeas and reserve the liquid. Or,
2) Cook your own chickpeas and reserve the leftover cooking liquid.

The second method is less reliable, in my opinion, because the aquafaba can be too thin and you may need to cook it down, making it more time consuming.

Beginners should rely on aquafaba from canned chickpeas for ease!

So the last time I used garbanzo beans, or chickpeas, as some people call them, I drained off the liquid & froze it in 2 Tablespoon containers. I got about 3 containers from one can of beans. This morning I used one container as a replacement for one egg in the recipe below.

Pizza Muffins

Dry ingredients:
2 cups flour
1/8 cup sugar
1 T baking powder
1/2 t salt
1 t Italian seasoning, ground fine

Wet ingredients:
1/4 cup oil
1 1/3 cups spaghetti sauce
2 T aquafaba, in a small bowl
1/4 cup applesauce, in another small bowl
1 teaspoon baking powder

Optional ingredients:
chopped olives, onions, or green peppers
crumbled Feta or cubes of mozz or cheddar

Mix all the dry ingredients in a medium sized bowl & set aside.

In a large bowl, mix the oil with the spaghetti sauce. In a small bowl, whisk the aquafaba until it's frothy. In another small bowl, mix the baking powder into the applesauce. Add the applesauce mixture to the aquafaba & whisk all of them together. (This is my equivalent of 2 eggs.) Add the aquafaba mixture to the spaghetti sauce/oil mixture & mix well. Add the dry ingredients & blend until moistened. Add any veggies or cheese.

Spoon into muffin cups. Bake at 400° for 18-20 minutes.

I'm amazed. The muffins are light & fluffy just as if I'd used eggs, & have a nice tomato-y flavor. I added a cup of crumbled feta & some sliced olives.

Next I'm going to try aquafaba in a ginger cake recipe.