If you have leftover okara soybean pulp make these chocolate chip okara muffins, they are the best you will ever taste!
These chocolate chip muffins are so soft and tender and full of flavor and are so much better than the ones you can buy.
If you have leftover okara soybean pulp, don't throw it away, because you can use it to make soft and tender muffins like these lemon poppy seed okara muffins, or these blueberry okara muffins.
Okara can also be used to make fluffy breakfast pancakes like vanilla okara pancakes or these banana okara pancakes.
These fluffy and easy chocolate chip okara muffins are amazing and are so easy to make. They are soft and tender and hard to resist.
Why You Will Love This Recipe
You will love this recipe for chocolate chip okara muffins because:
- These okara muffins have a delicious chocolate flavor with a hint of cinnamon.
- Made with a combination of sweet chocolate chips and warming cinnamon, these muffins are hard to resist.
- They can be prepared in advance and warmed in the microwave oven, making them fast and convenient for when you need something quick.
- Use the recipe as a base and make it your own by mixing in other ingredients like - using different flavored chocolate, dried fruit, nuts, and more.
Cost to Make
Estimated cost = $5.13 or $0.85 per muffin
What is Okara?
Okara is a Japanese term for the soya bean pulp leftover after making soy milk or tofu.
It is high in fiber, calcium, protein, and other minerals, making it a healthy low-fat ingredient for many sweet and savory foods.
Fresh okara is available to buy in Japan, Korea, and China, but not so easy to get elsewhere unless you make soya milk or tofu.
If you make soya milk at home and want to know more about using okara, we have an informative article on What To Do With Soya Bean Pulp.
In the article we show you:
- How to cook raw okara
- How to store it
- How to dry it
- How to make it a powder
- and more
Or, read our What Is Okara? post to learn more about it.
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
Fresh okara - you will need about ½ cup soy pulp. When making soy milk, squeeze out as much milk from the soy pulp as possible. The soy pulp needs to look dry and not overly moist.
Flour - use plain all-purpose flour.
Baking powder and baking soda - these rising agents will make the muffins rise nice and tall as they bake.
Cinnamon powder - you only need a little to give these muffins a great flavor.
Sugar - use white granulated sugar for the muffin batter and the crumble topping.
Egg - we use large eggs with an average weight of 56 grams (2 ounces).
Milk - use your preferred milk, dairy, or plant milk like soy milk, almond milk, or coconut milk.
Oil - use a mild-tasting oil like vegetable or canola oil.
Sour cream - if you don't have sour cream, you could use plain yogurt or cream.
Vanilla extract - for added flavor, we used two teaspoons of vanilla, but you can use a little more or less depending on how much you like the taste of vanilla.
Chocolate chips - you can use white, milk, or dark chocolate chips. For this recipe, we used milk chocolate chips.
For this recipe, we used a 6-count muffin tin where each muffin hole has a ½ cup capacity.
If you can, try and use muffin liners that are non-stick because the muffins tend to stick to the regular ones making it difficult to remove.
If you can not buy them, make parchment liners with baking paper as we do.
These liners are quick to make and look nice around muffins and cupcakes like our gluten-free chocolate okara cakes.
These liners also have high sides, which helps make the muffins rise nice and tall during baking.
And because the liners are tall, you can fill the muffin holes to the top of the tin and not worry about the batter and crumble topping spilling everywhere during baking.
Step 1 - Sift the flour, baking powder, baking soda, and salt into a large mixing bowl, and stir in the sugar and cinnamon powder.
Step 2 - In another large bowl or mixing jug, add the egg, okara, and milk and beat until well combined. Add the sour cream and vanilla, and mix well.
Step 3 - Pour the wet ingredients into the dry, add the chocolate chips and mix until just combined, don’t overmix the batter because the muffins will turn out tough.
Step 4 - Spoon the batter into the liners filling them level to the top of the muffin tin, and drop a few chocolate chips on top of each muffin.
Bake the muffins for 15 – 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Remove from the oven, leave the muffins in the tin for 5 minutes, then transfer to a wire rack to cool.
If you can, try and get muffin liners that are non-stick because the muffins tend to stick the regular ones making it difficult to remove without leaving them intact.
If you can not buy them, make parchment liners with baking paper as we do.
Don't over-mix the muffin batter
Avoid over-mixing the batter because the muffins can turn out tough.
The wet and dry ingredients should be gently together until they combine, you may have some dry bits and lumps in the batter and this is okay.
One chocolate chip okara muffin is a serving size.
Calories Per Serve
There are 285 calories in one of these muffins with a crumble topping, 15 grams of fat, and 8 grams of protein.
Chocolate chip okara mufffins are a tasty tread on their own or pair with something else like:
- A cold glass of milk.
- A cup of tea or coffee.
- Serve them warm as a dessert with a scoop of vanilla ice cream or a dollop of whipped cream or custard.
- Serve them for a breakfast or brunch buffet with other baked goods and fruit.
- These make a great grab-and-go breakfast or snack.
- Or make them as Christmas gifts for family and friends or for sharing at Thanksgiving or Easter.
Use a different type of chocolate - chop up blocks of flavored chocolate like mint or strawberry to give it a different flavor.
Add some crunch by mixing in a handful of chopped nuts such as pecans, walnuts, or almonds.
Add a different topping instead of chocolate chips you could sprinkle on demerara sugar or a crumbly streusel topping.
Vary the spice in addition to cinnamon powder add a pinch of nutmeg or ginger for a warming fall twist.
Refrigeration – In cool climates, the muffins are okay to stay at room temperature overnight in an air-tight container.
Or you can keep them in the fridge in an airtight container for 3-4 days.
Freezing – these muffins freeze very well. Individually wrap, or bulk freeze in zip-lock bags or freezer-safe containers.
When you need them, remove as many as you need from the freezer and thaw.
Thaw them slowly on the kitchen bench for several hours, or do a quick defrost in the microwave oven.
If you like your muffins warm, warm them in the microwave oven for about 15-20 seconds or until you get them warmed to your liking.
These muffins are great for meal prepping because they keep fresh for several days when stored in a sealed container in the fridge. You can even freeze them for up to three months.
More Okara Recipes
If you like this recipe for chocolate chip okara muffins you might also like these recipes:
If you have tried this or any other of my recipes, don't forget to come back and rate the recipe and leave a comment below, because I love hearing from you!
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Chocolate Chip Okara Muffins
- 6-count muffin tin with ½ cup capacity holes
- Non-stick muffin liners with high sides- see recipe notes
- 120 grams (4.30 ounces, 1 cup) of all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoons sugar
- ½ teaspoon cinnamon powder
- 1 large egg room temperature
- 80 grams (2.85 ounces, ½ packed cup) fresh (wet) okara
- 60 grams (2 ounces, ¼ cup) of milk
- 60 grams (2 ounces, ¼ cup) of sour cream
- ¼ cup vegetable oil
- 2 teaspoons vanilla extract
- ¾ cup milk chocolate chips
- Extra chocolate chips
- Preheat oven to 180°C (350°F). Line a 6-count muffin tin with cupcake liners - see notes below.
- Sift the flour, baking powder, baking soda, and salt into a large mixing bowl, and stir in the sugar and cinnamon powder.
- In another large bowl or mixing jug, add the egg, okara, and milk and beat until well combined. Add the sour cream and vanilla, and mix well.
- Pour the wet ingredients into the dry, add the chocolate chips and mix until just combined, don’t overmix the batter because the muffins will turn out tough.
- Spoon the batter into the liners filling them level to the top of the muffin tin.
- Bake for 15 – 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Remove from the oven, leave the muffins in the tin for 5 minutes, then transfer to a wire rack to cool.
This recipe was a winner! I always have okara left over from the milk I make...
Some vegan changes I made -- used egg replacement instead of egg (vegan), siggi plant-based yogurt, dairy-free choco chips and used soy milk. For leavening agents, I decreased baking soda to 1/2 tsp and increased baking powder to 1-1/2 tsp. Choco chips were decreased to 2/3 cup because mine were mini. Also I put all the wet ingredients in a tall container and used the hand immersion blender to mix it all up.
I guess one could add a bit of AC vinegar in the milk to make the 1 tsp of baking soda worth it but otherwise, the 1 tsp of baking soda make the muffin taste too much like baking soda for my tastes.
So excited to have finally found a use for the okara that my family all uniformly likes!
Those changes you made sound great and I am glad you enjoyed the recipe.