Blueberry Tofu Blender Muffins
You read the title right. These muffins do contain tofu. So if you are not a fan of tofu, you're in luck, because you can't taste it!
As one who has been following this food blog for a while knows, muffins are my favourite snack. Or in the top 5 for sure. So here you have it, another one. I hope you are not tired of them yet :)
Why Tofu?
I love implementing tofu into my rotation of proteins for its versatility and affordability. This recipe was inspired by one of my favourite cafes in Ottawa - when I saw tofu in the name, I knew I had to try it!
The tofu is mostly flavourless, so all it does is provide texture and moisture to the I muffins. All while adding a dose of protein, which I am always looking for in a snack.
Blend it up
I love a blender recipe. Literally so easy, fast, and minimal clean-up.
Blueberry Tofu Blender Muffins
Yield: 12 muffins
Bake: 25 minutes
Ingredients
1/2 block silken tofu, drained
1 cup egg whites
2 cups oatflour (rolled oats will become oatflour in blender)
2 ripe bananas
2 tsp cinnamon
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 cup blueberries, or other berry
Optional: 1/4 cup honey
Method
Preheat oven to 425F and line muffin tin with muffin liners.
Add egg whites, tofu, banana, and honey to blender and pulse to blend together.
Add oats, as well as all other dry ingredients and continue to blend.
Mix in the blueberries to the mixture.
Spread muffin batter among the 12 muffins liners.
Bake in preheated oven for 5 minutes, then reduce to 350F and continue to bake for 16-19 minutes.
Remove from oven and enjoy!
Nutrition
Per 1 muffin with honey
Calories: 92 Fat: 1g Carbohydrate: 16g Fiber: 1g Sugar: 10g Protein: 5g