Chocolate Spiced Okara Muffins

10m
Prep Time
24m
Cook Time
34m
Ready In


"Making my own soy and nut milks left me with a lot of okara (left over soybean residue after straining the milk), and I'd read that many people added it to muffins and breads for extra protein. This muffin is a hybrid recipe from several muffin recipes using some of that okara. These are really moist and they have no added fat and very little sugar, and make a great breakfast muffin."

Original is 9 servings

Nutritional

  • Serving Size: 1 (60 g)
  • Calories 92.5
  • Total Fat - 1.6 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 1.5 mg
  • Sodium - 221.3 mg
  • Total Carbohydrate - 18.5 g
  • Dietary Fiber - 3 g
  • Sugars - 5.4 g
  • Protein - 3.7 g
  • Calcium - 42.9 mg
  • Iron - 1.1 mg
  • Vitamin C - 5.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350.

Step 2

Mix dry ingredients together in a medium sized bowl.

Step 3

Mix wet ingredients (including okara) together in a separate bowl.

Step 4

Stir wet ingredients into dry, stirring just until blended.

Step 5

Spoon the mixture into a non-stick or sprayed muffin pan.

Step 6

Bake 22-24 minutes – toothpick check near end to make sure they are done! Makes 8-9 muffins.

Tips


No special items needed.

1 Reviews

Ninn

Always pleased to find good okara recipes . This make a lovely cake, rich, soft and delicious. I used all honey recommended and 50g sugar.

5.0

review by:
(13 Oct 2022)

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