Go Back
–+ servings
Print

Vegan Ginger Muffins

Be sure to measure your flour with a light hand or weigh it. I originally made these with white whole wheat, but all-purpose or a mix of white and whole wheat should work so long as you stick with 6 ½ oz weight or about 182 grams.
Course Bread
Cuisine American
Keyword Ginger, Gingerbread Muffins, Tofu
Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 38 minutes
Servings 12 muffins
Calories 154kcal
Author Anna
Cost 5

Ingredients

  • 1 ½ cups flour can use all-purpose or white whole wheat (182 grams)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt plus an extra pinch
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1 cup soft silken tofu
  • ½ cup mild molasses
  • ¼ cup granulated sugar
  • ¼ cup vegetable oil

Instructions

  • Preheat oven to 375 degrees F. Line 12 muffin cups with paper liners or spray with cooking spray.
  • Combine flour, baking powder, baking soda, salt, ginger, cinnamon and cloves in a medium bowl. Stir very well, making sure there are no lumps of baking powder. Process or blend tofu, molasses, sugar and oil until smooth. Add tofu mixture to flour mixture and stir until mixed (don’t over-beat).
  • Divide mixture equally among muffin tins and bake for 18 minutes or until muffins appear done.

Notes

Values from Mastercook
154 Calories;
5g Fat (28.2% calories from fat);
3g Protein;
25g Carbohydrate;
2g Dietary Fiber; 0mg Cholesterol;
183 mg Sodium.

Nutrition

Serving: 1g | Calories: 154kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g