Banana Nut Tofu Muffin Recipe

Ingredients for Banana Nut Tofu Muffin

• Whole Wheat Flour
• Oats
• Cocoa Powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• Egg
• 1 ½ cups mashed ripe bananas
• Honey
• ⅓ cup maple syrup
• Firm Tofu
• Coconut Oil
• ½ cup chopped walnuts
• ¼ cup raisins

How to Make Banana Nut Tofu Muffin

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a food processor, blend together: 1 ½ cups mashed ripe bananas, ½ cup silken tofu (drained), ¼ cup unsweetened applesauce, ⅓ cup maple syrup, 2 large eggs, 1 teaspoon vanilla extract, and 2 tablespoons of oil (vegetable, canola, or coconut).
3. In a separate large bowl, whisk together: 1 ½ cups whole wheat flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, ½ teaspoon ground cinnamon.
4. Gradually add the dry ingredients to the wet ingredients in the food processor, blending until just combined. Be careful not to overmix.
5. Remove the batter from the food processor and gently fold in ½ cup chopped walnuts and ¼ cup raisins.
6. Fill each muffin liner about ¾ full.
7. Bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.