Silken Tofu Chocolate Chip Muffins
These silken tofu chocolate chip muffins are soft, fluffy and such an easy snack for little ones and the whole family. The silken tofu blends right into the batter (you’d never know it’s there!), while banana adds natural sweetness and keeps the muffins nice and soft.
They’re lightly sweetened, packed with simple ingredients and perfect for breakfast, snack time or packing on the go.
Silken Tofu Chocolate Chip Muffins
Course: SnacksDifficulty: Easy12
Standard Muffins10
minutes20
minutesSoft and fluffy chocolate chip muffins made with silken tofu, banana, almond flour and hemp hearts. A lightly sweetened, toddler-friendly snack the whole family can enjoy!
Ingredients
¾ cup silken tofu
2 large eggs
1 ripe banana
¼ cup maple syrup
2 tbsp melted butter, avocado oil or another neutral oil
1 tsp vanilla extract
1 cup all-purpose flour
½ cup almond flour
2 tbsp hemp hearts
1½ tsp baking powder
¼ tsp baking soda
⅓ cup mini chocolate chips, plus a few extra for topping
Directions
- Preheat the oven to 350°F (175°C) and line or lightly grease a standard or mini muffin pan.
- Add the silken tofu, eggs, banana, maple syrup, avocado oil and vanilla to a blender. Blend until completely smooth.
- Pour the mixture into a large mixing bowl.
- Add the all-purpose flour, almond flour, hemp hearts, baking powder and baking soda. Gently fold everything together until just combined. Be careful not to overmix.
- Fold in the mini chocolate chips, reserving a few for the tops.
- Divide the batter between the muffin cups, filling each about ¾ full. Sprinkle the remaining chocolate chips on top.
- Bake for 20–24 minutes for standard muffins or 12–15 minutes for mini muffins, until the tops are lightly golden and a toothpick inserted into the center comes out clean. Make sure you’re not testing through a melted chocolate chip!
- Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Sweetness: These muffins are intentionally lightly sweetened, which I love for little ones. For older kids or adults, you can increase the maple syrup to ⅓ cup for a sweeter muffin.
Silken tofu: Different brands can vary slightly in moisture. Your finished batter should be thick and scoopable. If it seems very runny, mix in 1–2 tablespoons of all-purpose flour.
Chocolate chips: Mini chocolate chips work really well because you get a little chocolate throughout each muffin. Feel free to adjust the amount based on your preference and your child’s age.
Don’t overmix: Fold the dry ingredients in just until everything comes together. Overmixing can make the muffins denser.
Dairy-free option: Use avocado oil or another neutral oil instead of butter and choose dairy-free chocolate chips.
Storage
Store the muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
For longer storage, freeze them in an airtight freezer-safe container for up to 3 months. Thaw at room temperature or warm a muffin in the microwave for about 15–20 seconds.
