01
Mung Beans
10.0best for muffins1 cup : 1 cup
Tiny sprouted beans; lighter and crunchier, works in stir-fries and salads
10.0
edamame substitute
in muffins.
Edamame adds moisture and subtle flavor to muffins. The replacement should contribute comparable protein and a tender-yet-firm pea-like texture in every bite.
top substitutes
02
Tofu
10.0best for muffins1 cup : 1 cup
Soft soy curd; press and cube firm tofu for similar protein, milder flavor than whole beans
10.0
03
Black Beans
10.0best for muffins1 cup : 1 cup
Dark and earthy; firmer when cooked, similar protein content, works in burritos and salads
10.0
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04
Chickpeas
10.01 cup : 1 cup
Tan and nutty; use shelled edamame 1:1, slightly firmer bite with bright green color
10.0
05
Lima Beans
6.71 cup : 1 cup
Buttery and starchy; closest match in size and color, works in succotash and salads
6.7
06
Peas
6.71 cup : 1 cup
Sweet and green, works in most dishes
6.7
07
Tempeh
6.71 cup : 1 cup
Fermented soy cake; slice and pan-fry for crispy exterior, nuttier and chewier than edamame
6.7
08
Lentils
6.71 cup : 1 cup
Small and tender; red lentils break down while green hold shape, higher protein than most beans
6.7
09
Kidney Beans
6.71 cup : 1 cup
Large red beans; heartier and starchier than edamame, works in chili and stews
6.7
10
Corn
4.01 cup : 1 cup
Sweet yellow kernels; lighter protein than edamame, adds color and crunch to stir-fries
4.0
11
Avocado
2.51 cup : 1 cup
Blend shelled edamame for creamy green spread; nuttier and denser than avocado, add lemon
2.5