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

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

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

Butter has become expensive, so I wanted to make butter-free muffins. I came up with this based on a recipe I uploaded previously.Make sure you sift in the flour and that you mix it in a cutting motion with a rubber spatula!If you use too much topping, the muffins will overflow from the cups, so be careful! Recipe by Tsumutan

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 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 wanted to eat an oil-free banana muffin, so I made these.These are so easy to make. There are really no hints. You could also make these with all cake flour or all bread flour and they will still come out tasty. The muffins in the photo were made with all cake flour. It doesn't matter how big the banana is. (This time, I used a 135 g banana.) It also tastes yummy if you add diced banana into the batter. Recipe by Meifan

I wanted to have moist muffins without using eggs.Adjust the baking time and temperature depending on the oven.Once the muffins have cooled, store in a plastic bag and enjoy within few hours or by the next day. Recipe by Nikkopaddo

I came up with this recipe based on an oil-free macrobiotic apple muffin recipe and another user's strawberry muffin recipe.Without jam, these muffins are plain enough for 1 year-olds to eat (they are not very sweet). Adding a spoon of jam makes them just sweet enough to appeal to adult palates.Although you spread the jam on the surface, it sinks down during baking, so that when these are done they have nice, gooey, jammy centers.If you don't have whole wheat flour, it's fine to just use normal cake flour. Recipe by Meifan

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

#nofire

My friend, Brenda made these muffins for us on a recent visit. She is both gluten free and lactose intolerant. The muffins freeze well and make a quick breakfast on the go!