Moist & Fluffy Chocolate Tofu Muffins
Moist & Fluffy Chocolate Tofu Muffins
Ingredients
- 150 g silken tofu, if using firm tofu, add a little bit of water, milk, or plant-based milk to give moisture
- 50 g neutral oil
- 80 g sweetener, such as honey or maple syrup
- 1/2 teaspoon vanilla extract, optional
- 80 g self-raising flour, alternatively, use 80g all-purpose flour + 1 teaspoon baking powder + 1/4 teaspoon salt
- 20 g cacao powder
- 1/2 cup chocolate, chopped, for mixing into batter and topping, as needed
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a muffin tin with parchment paper muffin cups.
⏱️ 5 min•🌡️ 180
- 2
In a mixing bowl, add the 150g of silken tofu. Use a whisk to mix it thoroughly until it becomes smooth and creamy. If using firm tofu, ensure it's blended with a little liquid until smooth.
⏱️ 3 min
- 3
Pour the 50g of neutral oil into the bowl with the tofu mixture. Add the 80g of your chosen sweetener (honey or maple syrup). If desired, add 1/2 teaspoon of vanilla extract. Mix all the wet ingredients well with a spatula until fully combined and smooth.
⏱️ 3 min
- 4
Add the 80g of self-raising flour (or the all-purpose flour, baking powder, and salt mixture) to the bowl, followed by the 20g of cacao powder. Add about half of the chopped chocolate pieces. Gently fold these ingredients into the wet mixture using a spatula until they are just combined and form a thick, dark brown batter. Be careful not to overmix.
⏱️ 4 min
- 5
Scoop the chocolate muffin batter into the prepared muffin cups, filling them evenly. Sprinkle the remaining chopped chocolate pieces on top of each muffin if desired.
⏱️ 3 min
- 6
Place the muffin tin into the preheated oven. Bake for approximately 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
⏱️ 20 min•🌡️ 180
- 7
Once baked, remove the muffins from the oven. They should be golden brown and risen. Allow them to cool slightly in the muffin tin before transferring them to a wire rack to cool completely. Enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Moist & Fluffy Chocolate Tofu Muffins
- 150 g silken tofu, if using firm tofu, add a little bit of water, milk, or plant-based milk to give moisture
- 50 g neutral oil
- 80 g sweetener, such as honey or maple syrup
- 1/2 teaspoon vanilla extract, optional
- 80 g self-raising flour, alternatively, use 80g all-purpose flour + 1 teaspoon baking powder + 1/4 teaspoon salt
- 20 g cacao powder
- 1/2 cup chocolate, chopped, for mixing into batter and topping, as needed
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a muffin tin with parchment paper muffin cups.
⏱️ 5 min•🌡️ 180 - 2
In a mixing bowl, add the 150g of silken tofu. Use a whisk to mix it thoroughly until it becomes smooth and creamy. If using firm tofu, ensure it's blended with a little liquid until smooth.
⏱️ 3 min - 3
Pour the 50g of neutral oil into the bowl with the tofu mixture. Add the 80g of your chosen sweetener (honey or maple syrup). If desired, add 1/2 teaspoon of vanilla extract. Mix all the wet ingredients well with a spatula until fully combined and smooth.
⏱️ 3 min - 4
Add the 80g of self-raising flour (or the all-purpose flour, baking powder, and salt mixture) to the bowl, followed by the 20g of cacao powder. Add about half of the chopped chocolate pieces. Gently fold these ingredients into the wet mixture using a spatula until they are just combined and form a thick, dark brown batter. Be careful not to overmix.
⏱️ 4 min - 5
Scoop the chocolate muffin batter into the prepared muffin cups, filling them evenly. Sprinkle the remaining chopped chocolate pieces on top of each muffin if desired.
⏱️ 3 min - 6
Place the muffin tin into the preheated oven. Bake for approximately 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
⏱️ 20 min•🌡️ 180 - 7
Once baked, remove the muffins from the oven. They should be golden brown and risen. Allow them to cool slightly in the muffin tin before transferring them to a wire rack to cool completely. Enjoy!
⏱️ 2 min