Tofu Double Chocolate Chip Muffins

It's snowing outside again, like a lot, and I woke up with a kink in my neck that has minimized my ability to look right; however, I can still look straight or left and see these delicious chocolate chip muffins to brighten my day. Food is the best and it makes me happy! 

Ingredients and instructions for these beyond tasty muffins is as follows:

• 1 cup gluten free flour or plain white flour
• 1/4 cup coconut sugar 
• 1/8 cup cacao powder
• 1 1/4 tsp baking powder 
• 1/4 tsp salt 
• 1/8 tsp baking soda 
• 1 serving of tofu dessert in custard flavour (picture of product directly below). One serving is already pre-measured as it is divided into 2 servings. Use only one serving for this recipe, which equals to 1/2 of a packet. If you want to use regular soft tofu, that is ok as well. 

• 1 cup soy milk 
• 2 TBSP olive oil 
• 1 TBSP maple syrup 
• 1 tsp vanilla extract 
• 1/4 cup chocolate chips (I used Enjoy Life chocolate chips which are Vegan).

Pre-heat oven to 375 F. 

For the dessert tofu, put in blender to form a smooth liquid. 

Add all dry ingredients to the bowl and mix together. Add wet ingredients together and mix well until everything combined together. For the soy milk, add 6 ounces to start, and then the other 1/8 of a cup (2 ounces). If you feel like you need more, add 1 TBSP at a time to mix in with batter. It should be thick, but still be able to fall off spoon in clumps without too much delay. Hopefully that makes sense! Lol 

Also, it's okay if there are a few bumps in the batter. It's important that you don't go crazy with the over mixing. Muffin batter is supposed to be somewhat lumpy. Fill up muffin liners 3/4 full and top with Vegan chocolate chips. If you are not using a muffin liner, make sure to use either coconut oil or Vegan butter to coat the muffin pan with. 

Cook for 25 - 28 minutes. At the 25 minute mark, stick a knife in the middle of the muffin and if it comes out clear, they are good to be taken out of the oven and be placed on a cooling rack for approximately 30 - 45 minutes. Once cooling process is done, store in a Tupperware container or baking dish with a lid. I find that if you use gluten free flour, it can't be left without a lid for too long or it gets a weird texture to it. That could just be me, but from my experience that's what I've discovered.  

This makes approximately 6 - 8 muffins depending on how big you want to make them. 

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