Tofu Chocolate Chip Pine Nut Muffins
Elevate your muffin game with these irresistibly moist and protein-packed Tofu Chocolate Chip Pine Nut Muffins! Blending silken smooth tofu with pantry staples, this recipe creates a tender crumb while staying completely dairy-free. Each bite is a harmonious blend of gooey, melted chocolate chips and the subtle, nutty crunch of roasted pine nuts, making these muffins a deliciously unique treat. Perfect for breakfast, a snack, or dessert, they come together in under 45 minutes and are easy to customize with your favorite plant-based milk. Whether you're vegan, experimenting with tofu in baking, or simply craving a creative twist on traditional muffins, this recipe is your go-to for creating a crowd-pleasing treat.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 200 grams Firm tofu
- 200 grams All-purpose flour
- 100 grams Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 120 milliliters Unsweetened almond milk (or any plant-based milk)
- 60 milliliters Vegetable oil
- 1 teaspoon Vanilla extract
- 100 grams Chocolate chips
- 50 grams Pine nuts
- 1 teaspoon Apple cider vinegar
Instructions
Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners or grease well with oil.
Drain the firm tofu and pat it dry with a clean towel. Blend it in a food processor or blender until smooth, about 1-2 minutes.
In a large mixing bowl, combine the blended tofu, almond milk, vegetable oil, vanilla extract, and apple cider vinegar. Whisk until well combined.
In a separate medium bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Gradually add the dry ingredients into the wet ingredients. Stir gently until just combined—avoid overmixing to keep the muffins tender.
Fold in the chocolate chips and pine nuts using a spatula, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 15% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 193 mg | 8% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 13.2 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 138 mg | 11% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 117 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
