Soykei’s Blueberry and Oat Protein Muffins

15min

10 pers.

25min

Silken tofu

Desserts and snacks

Loved by children

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Ingredients

3 cups white flour
1 cup oats
2 tbsp baking powder
1 tsp nutmeg
1 tsp salt
2 cups blueberries (frozen or fresh)

1 package silken Soykei Tofu
1 cup sugar
2/3 cup vegetable oil
4 eggs (use chia or flax seed eggs for a plant-based version)
2 tbsp vanilla

Preheat the oven to 375 F. Grease a 12-muffin tin or line with silicone or paper baking cups.
In a large bowl, combine flour, rolled oats, baking powder, nutmeg and salt.
In another bowl, cream the tofu and add sugar, oil, eggs and vanilla. Mix until smooth.
Pour the liquid ingredients into the bowl of dry ingredients and stir until everything is moistened.
Fill muffin cups ¾ full with mixture.
Place in preheated oven for 22-25 minutes. Test muffins with a toothpick once cooked.
Carefully remove muffins from pans and cool on a wire rack. Enjoy as a snack or breakfast on the go!