< Back to Recipes

Tofu Cranberry Muffins

5/5 (1)
Tofu Cranberry Muffins
  • 12 Servings
  • 15 mins Prep Time
  • 45 mins Total Time
  • 210 Cal/Serving

Nutritional Facts

Cal./Serving 210
Total Fat 9g
Saturated Fat
Trans Fat
Cholesterol 0mg
Sodium 105mg
Carbohydrates 32g
Dietary Fiber
Sugars 17g
Protein 5g


1 pkg (16 oz) Nasoya® Organic Silken Tofu, drained
1 1/2 cups whole wheat flour
3 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1/2 cup raw sugar
1/4 cup coconut oil, melted and cooled, or vegetable oil
2 tsp grated orange peel
2 tbsp orange juice
1 cup coarsely chopped cranberries

Streusel topping:

3 tbsp rolled oats
2 tbsp whole-wheat flour
2 tbsp raw sugar
1/4 tsp ground cinnamon
2 tbsp firm coconut oil


  1. Heat oven to 400°F. Line medium muffin pan with paper liners or spray with nonstick spray.
  2. In large bowl, stir together flour, baking powder, cinnamon, and salt; set aside.
  3. In bowl of food processor or blender container, combine tofu, sugar, oil, orange peel and orange juice until blended. Stir tofu mixture into flour mixture just until combined. Fold in cranberries. Divide batter evenly among muffin cups.
  4. In medium bowl, combine flour, oats, sugar, and cinnamon. Cut in coconut oil, using pastry blender or fork, until crumbly. Top muffin batter with streusel topping.
  5. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; serve warm.

Nasoya products used in this recipe:

Reviews 1

Rate and Review


All fields are required. Your email address will not be published.
Reviews are moderated and will be published after review.

    Did You Know?

    Tofu is one of the oldest foods in the world; it is said that almost 2000 years ago, tofu was discovered accidentally by a Chinese cook.

    Learn More Fun Facts!