Moist Macrobiotic Tofu Cupcakes
Tofu is made from soybeans and is a great source of plant-based protein.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Moist Macrobiotic Tofu Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a blender, blend the tofu, agave syrup, coconut oil, and vanilla extract until smooth.
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In a mixing bowl, combine the whole wheat flour, baking powder, and sea salt.
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Add the tofu mixture and almond milk to the dry ingredients. Mix well.
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Fold in the raisins and chopped walnuts.
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Grease a muffin tin or line with cupcake liners.
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Pour the batter into the muffin tin, filling each cup about 2/3 full.
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Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cupcakes cool in the tin for 10 minutes.
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Transfer the cupcakes to a wire rack to cool completely.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 20g7%
- Sugars 10g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
