Tofu Cinnamon Muffins
Soft, spiced, and surprisingly protein-packed, these Tofu Cinnamon Muffins are the perfect fusion of wholesome and indulgent. Made with silken tofu and plant-based milk, they’re an ideal egg-free, dairy-free treat that doesn’t compromise on fluffy texture or warm, cinnamon-rich flavor. A sprinkle of optional brown sugar and additional cinnamon on top creates a subtle, caramelized crunch that’s irresistibly inviting. Quick to whip up in just 15 minutes of prep time and ready to serve in under 40 minutes, these muffins are a delightful option for breakfast, snacks, or dessert. Whether you’re vegan, experimenting with tofu in baking, or simply craving cinnamon-forward muffins, this recipe offers a delicious and dairy-free twist on a classic comfort food.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 0.5 cups Silken tofu
- 0.75 cups Unsweetened plant-based milk (e.g., almond or soy milk)
- 0.75 cups Granulated sugar
- 0.25 cups Vegetable oil
- 1 teaspoons Vanilla extract
- 2 tablespoons Brown sugar (optional, for topping)
- 0.5 teaspoons Additional ground cinnamon (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt until well combined.
In a blender or food processor, blend the silken tofu, plant-based milk, granulated sugar, vegetable oil, and vanilla extract until smooth and creamy.
Pour the wet mixture into the dry ingredients and gently mix until just combined. Avoid overmixing to ensure light and fluffy muffins.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
If desired, mix the brown sugar and additional ground cinnamon in a small bowl, then sprinkle the mixture on top of each muffin for extra flavor and texture.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
2110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2204 mg | 96% | |
| Total Carbohydrate | 370.8 g | 135% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 176.9 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 741 mg | 57% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 496 mg | 11% | |
*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.
