Basic Muffins + Variations
Muffins are one of those recipes that are endlessly versatile, perfect for breakfast, snacks, or whenever you want a wholesome homemade treat. This simple base recipe creates tender, delicious muffins using everyday plant-based ingredients, with silken tofu adding moisture and a boost of plant-based protein while keeping the texture light and soft.Naturally sweetened with dates, these muffins are a great alternative to many traditional muffin recipes that rely on refined sugars. The best part is that this recipe can easily be customized with your favourite flavours and seasonal ingredients. Try blueberry lemon in the summer, apple cinnamon in the fall, or chocolate chip peanut butter when you’re craving something a little more indulgent.Make a full batch of one flavour or divide the batter to create a few different varieties at once. These gluten-free, vegan muffins are a delicious way to enjoy a nourishing homemade snack that the whole family can enjoy
Servings 12
Ingredients
- 1 1/2 cups oat flour
- ½ cup quinoa flakes or rolled oats
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon optional
- 400 g silken tofu
- ⅔ cup date paste
- ⅓ cup nut or seed butter
- 1 tsp vanilla extract
- 2 –4 Tbsp plant milk only if batter is too thick
Instructions
- Preheat the oven to 350°F (175°C). Line or lightly grease a 12-cup muffin tin.
- In a large bowl, whisk together the oat flour, quinoa flakes, baking powder, baking soda, and cinnamon, if using.
- In a blender or food processor, blend the silken tofu until completely smooth. Add the date paste, nut or seed butter, and vanilla. Blend until creamy.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Avoid overmixing. If the batter seems too thick, stir in 2–4 tablespoons of plant milk until it reaches a thick, scoopable consistency.
- Gently fold in your chosen add-ins (see variations below).
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 24–26 minutes, or until the tops are lightly golden and a toothpick inserted into the centre comes out clean.
- Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Notes
Variation Pack
Blueberry Lemon
Fold in 1 cup blueberries (tossed with a little oat flour to help prevent sinking).
Add 1 tbsp lemon zest. Carrot Cake Style Fold in ¾ cup grated carrot.
Add ¼ cup raisins.
Add ¼ cup chopped walnuts or pecans.
Stir in ½ tsp ground ginger and ¼ tsp ground nutmeg. Chocolate Chip Peanut Butter Fold in ½–¾ cup dark chocolate chips.
Swirl about 1 tbsp peanut butter over the top of each muffin before baking. Apple Cinnamon Crunch Fold in 1 cup finely chopped apple.
Sprinkle the tops with rolled oats, a pinch of cinnamon, and a light drizzle of maple syrup before baking. Lemon Poppy Seed Stir 1 tbsp poppy seeds into the dry ingredients.
Add 1 tbsp lemon zest to the wet ingredients.
If using plant milk, replace 2-3 tbsp with fresh lemon juice for a brighter lemon flavour. Tip: Divide the batter in half to make two different flavours from one batch! Why silken tofu? Silken tofu keeps these muffins incredibly moist while adding plant-based protein. Once baked, you won’t taste the tofu, it simply creates a tender, fluffy texture. Quinoa flake substitute Quinoa flakes add a little extra nutrition and a soft, tender texture to these muffins. If you don’t have quinoa flakes, you can substitute ½ cup rolled oats. For a slightly different texture, you can also use ½ cup additional oat flour. Sweetener note Date paste is my preferred sweetener for these muffins because it adds natural sweetness along with fibre and nutrients. If you don’t have date paste on hand, you can substitute ½ cup maple syrup instead. Since maple syrup adds more liquid to the batter, the muffins may need a few extra minutes of baking time. Check for doneness by inserting a toothpick into the centre, it should come out clean. Make them nut-free Swap the nut butter for sunflower seed butter or tahini to make the recipe completely nut-free. Customize your muffins This recipe is designed to be a versatile base. Try adding fresh or frozen fruit, chopped nuts, seeds, dried fruit, or warming spices to create your own favourite combination. Serving suggestions These muffins are delicious on their own, but they’re also great with a spread of nut or seed butter, a dollop of unsweetened yogurt, or alongside fresh fruit for a satisfying breakfast or snack. Storage Store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. They also freeze well for up to 3 months. Thaw overnight in the refrigerator or warm gently before serving.
Add 1 tbsp lemon zest. Carrot Cake Style Fold in ¾ cup grated carrot.
Add ¼ cup raisins.
Add ¼ cup chopped walnuts or pecans.
Stir in ½ tsp ground ginger and ¼ tsp ground nutmeg. Chocolate Chip Peanut Butter Fold in ½–¾ cup dark chocolate chips.
Swirl about 1 tbsp peanut butter over the top of each muffin before baking. Apple Cinnamon Crunch Fold in 1 cup finely chopped apple.
Sprinkle the tops with rolled oats, a pinch of cinnamon, and a light drizzle of maple syrup before baking. Lemon Poppy Seed Stir 1 tbsp poppy seeds into the dry ingredients.
Add 1 tbsp lemon zest to the wet ingredients.
If using plant milk, replace 2-3 tbsp with fresh lemon juice for a brighter lemon flavour. Tip: Divide the batter in half to make two different flavours from one batch! Why silken tofu? Silken tofu keeps these muffins incredibly moist while adding plant-based protein. Once baked, you won’t taste the tofu, it simply creates a tender, fluffy texture. Quinoa flake substitute Quinoa flakes add a little extra nutrition and a soft, tender texture to these muffins. If you don’t have quinoa flakes, you can substitute ½ cup rolled oats. For a slightly different texture, you can also use ½ cup additional oat flour. Sweetener note Date paste is my preferred sweetener for these muffins because it adds natural sweetness along with fibre and nutrients. If you don’t have date paste on hand, you can substitute ½ cup maple syrup instead. Since maple syrup adds more liquid to the batter, the muffins may need a few extra minutes of baking time. Check for doneness by inserting a toothpick into the centre, it should come out clean. Make them nut-free Swap the nut butter for sunflower seed butter or tahini to make the recipe completely nut-free. Customize your muffins This recipe is designed to be a versatile base. Try adding fresh or frozen fruit, chopped nuts, seeds, dried fruit, or warming spices to create your own favourite combination. Serving suggestions These muffins are delicious on their own, but they’re also great with a spread of nut or seed butter, a dollop of unsweetened yogurt, or alongside fresh fruit for a satisfying breakfast or snack. Storage Store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. They also freeze well for up to 3 months. Thaw overnight in the refrigerator or warm gently before serving.
