Silken Tofu Cocoa Muffins (Dairy Free)

I'd been experimenting with egg-free cake recipes, and have tried many variations.Using tofu produced a light fluffiness with a minimal amount of oil, and resulted in a delicious cake!!By using the same ingredients but increasing the flour to 80 g and omitting the oil, you can make tofu doughnuts. Just deep fry the batter instead. (Drop two spoonfuls in the oil per doughnut.) Deep frying removes the taste of the tofu almost completely.Omitting the soy milk will not work when making doughnuts. They will turn out pasty. Recipe by Chidane bachan

I made these muffins as a substitute for the bread that I put in my bento.The amount of tofu contained in one block varies by shop and brand, but don't worry about it too much. Recipe by S*mainon*

I usually make muffins with flour, but I received a lot of pancake mix and it was convenient and easy to use.Since there's only a moderate amount of sugar included in these, they taste great with lots of chocolate chips.You can use firm tofu, but silken tofu has a better texture.The baking time will vary depending on your oven, so keep your eye on them and adjust accordingly. Recipe by pigumon121

I usually make muffins with flour, but I was given a bunch of pancake mix. So I tried making muffins with it and it turned out to be easy and delicious.- Since there's not much sugar in the batter, it tastes better if you use lots of chocolate chips.- You can use firm tofu too, but I think silken tofu is better for the texture.- The baking time differs depending on your oven, so keep your eye on it and adjust accordingly. Recipe by pigumon121

I like making healthy sweets using tofu instead of oil, so after creating recipes for bagels and scones, I present my third for muffins.If using soft tofu, the higher water content causes the baked muffins to shrink. If using soft tofu, be sure to drain well. If adding toppings, do so in Step 2. Adjust the amounts of salt and sugar to taste. Use a hand mixer or juicer to blend. A whisk or egg beater should also work. Recipe by cocococoa

My son, who is 3 years and 5 months old, said he wanted to eat chocolate. I had none to give him (because I had hidden it so I could have it later lol). Instead, I decided to make him some nutritious and healthy muffins, with cocoa and tofu. He loved them and ate two all in one go. He tried to eat a third, realised he had eaten too much, and gave me half. He helped me by whisking the mixture, so they were especially tasty for him.I used silken, undrained tofu. Adjust the amount of milk depending on the moisture content of the tofu. I used 40 g of sugar, and they were mildly sweet. Adjust the amount to your liking. Recipe by Minimame

These muffins provide a good source of fiber, high quality protein and omega-3 fatty acids. The fiber and protein will keep you feeling full while also aiding digestion and helping to build muscle. The Omega-3’s in walnuts help decrease inflammation and aid in recovery after an intense workout. This recipe is adapted from the U.S. Olympic Center Sports Nutrition. Calories per muffin = 140.

Remember you can turns this in to a cake put putting it in to a cake tin. But you will have to cook it for a little longer. Check if its cooked by putting a knife in come out clean its cooked.

I found this recipe years ago on a Nabisco bran cereal box. The recipe is actually for honey bran muffins which I personally find to be a bit too sweet. If you prefer to use honey, replace 1/4 cup of the milk with 1/4 cup of liquid honey. The muffins freeze well.

Cutting back on fat and cholesterol CAN taste great!While touted as a "healthy" breakfast option the truth about muffins is that they're still laden with fat and cholesterol in the form of oil/butter and eggs. Substituing applesauce for these items makes a truly "healthier" muffin option. I say healthiER, because these do still contain sugar after all (substitute a sugar alternative such as Splenda or Truvia if you would like! I'm just not a fan of the flavor of either).As an important note. The texture of these muffins will be different (a little denser and spongier) due to using applesauce, but they are still VERY delicious! For an even healthier option, replace 1 cup of all-purpose flour with bran flour. This adds additional fiber!

Another version of a corndog, fab for kids parties and plenty of room in the recipe for creativity

Really good my kid loves it :) :-) :positive

An abondance of over ripe bananas. Got this recipy from a friend

I simplified a recipe that I found in a macrobiotic baking book.When mixing the batter, the key is to fold in and not to over-mix. Recipe by apricot7

Awesome! Quick, easy & delicious! :positive

This is a healthy snack or breakfast muffin with lots of great texture and freshness!

Another yummy recipe for banana muffins. Have been trying a few different recipe and this recipe definitely is a keeper!Recipe is taken from: https://cookieandkate.com/healthy-banana-muffins-recipe/

I created this recipe when trying to use less white sugar in my baking. My boys love these! They're also good filled with nutella, cream cheese or whatever you can think of.

I made this because I wanted to make a dessert recipe that used caramelised bananas.The secret behind the muffins' fluffiness is to stop mixing the batter once the flouriness is gone in Step 7, and to use vegetable oil. The vegetable oil makes the muffins fluffier than using the margarine alone. Recipe by Ayuna.

Rich chocolate muffins topped with smooth squash cream!Easy recipe, please try it!

I finally was able to get some uncooked okara, so I'm posting this recipe as record for myself. Even with okara, they turn out fluffy and delicious.The amount of bananas is approximate; a few grams more or less is fine. Recipe by nokko.t

I was inspired!After all, it's autumn.These not-so-sweet muffins feature the gentle flavor of the natural sweetness of sweet potatoes.With cake flour, the batter is cake-like, and with strong flour, it becomes dense. For those who dislike soy milk, substitute with milk.I always use olive oil, but vegetable oil is fine. If using butter or margarine, melt in a double boiler or other method and use the same amount. Recipe by Yappukun

Browsing BBC's recipe site for vegan banana bread, I found this delicious and easy recipe for a loaf shaped banana bread. And I don't even like the taste of bananas, but this is so good. Recipe works great for muffins, too!

Easy and taste great! Kids seal of approval!

Easy and Best Blueberry Muffins Recipe! It tastes good fluffy and moist. Lots of blueberries and ground almonds complement the moist texture and really make the muffins delicious. These muffins go well with tea or milk. Please try it for your family and friends. I used frozen blueberries, but you can replace them with fresh ones.

Very tasty and easy to make, good for making with children :-)

I made caramelized apples for a tart tatan and apple tart but had some leftover, so I used them to make these muffins.Please absolutely have the milk at room temperature.If you can't get any sweet potato powder, you can substitute it with more rice flour.If you have square muffin cups, please use them to make these fun pyramid shaped muffins. For 7 muffins. Recipe by kanako8224

This recipe uses 100% whole grain oats and homemade apple sauce. In order to make them more digestible, I substitute two eggs with fresh grounded flax seeds. Minimal amount of brown sugar (2 tablespoons for 12 muffins) is added to enhance the flavor but you may skip it because Jackfruit is a natural sweetener. Although no dairy products are added, this vegan version of muffins surprisingly smell and taste with buttery aroma with crunchy rolled oats texture. Nothing is more enjoyable than this muffin for a relaxing afternoon tea.

This recipe came about as a result of a mistake!!My husband went to the supermarket to do the shopping, and instead of getting canned “whole kernel corn” for the salad—since the pictures on the cans look the same and only the name is different—he picked up “cream style sweet corn”. I had never seen or tried it before; in Spain, we don’t have it or use it for anything, so I thought I’d try making some muffins with it!The result… Spectacular! They turn out super soft and have a really delicious flavor!I’ve made them several times already because we loved them! So if you have sweet corn cream at home and want to try this recipe, I encourage you to go for it—it’s really easy!