Tofu Chocolate Muffins
Super moist and fluffy chocolate muffins made with silken tofu instead of eggs. The tofu adds incredible texture while remaining completely undetectable, making these perfect for anyone avoiding eggs or looking for a plant-based treat.
Equipment
Ingredients
Batter
silken tofu
150 g
vegetable oil
30 g
honey
50 g
vanilla extract
0.5 tbsp
self-rising flour
80 g
cacao powder
20 g
Toppings
chocolate chunks
30 g
peanut butter
30 g
blueberries
30 g
Instructions
Prepare tofu base
Whisk the silken tofu until it becomes smooth and creamy.
Add wet ingredients
Add the oil, sweetener, and vanilla extract to the tofu mixture and mix well until fully combined.
Incorporate dry ingredients
Add the self-rising flour and cacao powder to the wet mixture and combine thoroughly using a spatula until you have a smooth batter.
Fill muffin cups
Divide the batter evenly into 6 muffin cups or a muffin tray.
Add toppings
Top each muffin with your choice of chocolate chunks, peanut butter, and blueberries.
Bake the muffins
Bake the muffins at 180°C for 30-40 minutes until they are cooked through and a toothpick inserted in the center comes out clean.
Cool and serve
Allow the muffins to cool slightly before enjoying.
Original recipe
Storage
Store in an airtight container. Muffins taste best within the first 2 days but can be frozen for up to a month.
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