Imported from Instagram
Moist and Fluffy Tofu Chocolate Muffins
Small, egg-free chocolate muffins made moist and fluffy with silken tofu. They are sweetened without refined sugar and can be made vegan by using maple syrup or another vegan sweetener instead of honey.
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Ingredients
- 150 g silken tofu
- 30 g vegetable oil or coconut oil (Use either vegetable oil or coconut oil.)
- 50 g sweetener of choice (Honey is suggested in the description; use maple syrup or another vegan sweetener for vegan muffins.)
- 0.5 tbsp vanilla (Optional.)
- 80 g self-raising flour
- 20 g cacao powder
- chocolate (For topping; amount not specified.)
- peanut butter (For topping; amount not specified.)
- blueberries (For topping; amount not specified.)
Steps
- 1
Whisk the silken tofu until smooth and creamy.
- 2
Add the oil, sweetener, and optional vanilla to the smooth tofu.
- 3
Mix everything well until combined.
- 4
Add the self-raising flour and cacao powder.
- 5
Combine the mixture well using a spatula.
- 6
Divide the batter evenly among 6 portions and pour it into muffin cups or a muffin tray.
- 7
Top each muffin with chocolate, peanut butter, blueberries, or other favorite toppings.
- 8
Bake at 180°C for about 30–40 minutes.
- 9
Enjoy.
Notes
The source does not specify whether the oven should be preheated, the type or size of muffin tray, or how to test for doneness. Topping quantities are also not specified.
Nutrition per serving
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