adapted from Skinny Blueberry Muffins from averycooks.com
I find a lot of muffin recipes tend to have tons of sugar and oil, making them more like cake. The tofu in this recipe helps to keep the muffins moist while adding a bit of extra protein. Aren't a soy fan? Try greek yogurt or plant-based yogurt instead. Use the applesauce, banana or any other pureed fruit in place of some of the oil for a little extra sweetness :).
- 1/3 cup of silken tofu
- 1 tsp vanilla extract
- 1/2 cup plant-based milk or dairy milk
- 3 tbsp unsweetened applesauce (or 1/2 banana, mashed well)
- 2 tbsp canola oil
- 1/3 cup sugar
- 1 egg or 1 flax egg
- 1 cup cake and pastry flour
- 1/2 cup whole wheat flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 1/2 cup blueberries (fresh) or thawed frozen (tossed in flour)
Preheat oven to 375 degrees and lightly grease your muffin tin.
Add the silken tofu into a medium sized bowl and blend with a hand mixer. Add the remaining wet ingredients (vanilla extract, applesauce, milk, oil) and combine. Add in the sugar and mix until smooth. Mix in 1 egg or the flax egg just until combined.
In a large bowl, mix together the flours, baking powder, salt and cinnamon. Add wet ingredients to dry and blend until combine. Batter should be thick but if it is very dry, add in additional milk. Add blueberries and mix until just combined.
Add the batter into 12-14 greased muffin tins. Bake at 375 degrees for 20-25 minutes. Check that they are done by inserting a toothpick into the centre of the muffins. They may still be light in colour when cooked and are dense muffins (don't worry if they don't rise too much!). Let the muffins sit in the pan for about 5 minutes, then cool on a wire rack.