Ingredients
Yield: 12 servings
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4
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cups
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whole wheat pastry flour
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¾
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cups
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honey
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¾
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cups
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milk
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½
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cups
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natural cocoa powder
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½
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cups
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soft silken tofu
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½
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cups
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vegan chocolate chips
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½
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cups
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canola oil
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½
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cups
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hulled, unsalted sunflower seeds
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1
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cup
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unsweetened coconut flakes
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¼
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cups
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frozen apple juice concentrate
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1
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tablespoon
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baking powder
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1
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tablespoon
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vanilla extract
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1
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teaspoon
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sea salt
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Posted by RiVD on Mar 17, 2011
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Instructions
Preheat oven to 375ºF. Line 12 muffin tins with paper cupcake liners, or spray with vegetable shortening.
Into a large bowl, sift pastry flour, cocoa powder, baking powder, and sea salt, and mix with a spoon or wire whisk.
In a large bowl, and with a large whisk, or electric mixer fitted with a whisk attachment, whip milk, oil, honey, apple juice concentrate, tofu, and vanilla extract together on medium speed until frothy, and tofu is completely combined leaving no chunks.
Gently fold dry ingredients into wet ingredients with a wooden spoon or rubber spatula. Scrape the bowl when necessary.
Fold in coconut flakes, chocolate chips, and optional sunflower seeds with a rubber spatula.
Using a large cookie scoop, deposit batter into prepared pans ¾ full. Bake at 375ºF for 25 minutes, or until muffins spring back when lightly touched.
Cool in the pans for approximately 5 minutes, then release onto a cooling rack. These muffins can be frozen in an airtight container for up to 3 months.
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