Ingredients for Banana Nut Tofu Muffin
- 1 ½ cups whole wheat flour
- Oats (not used)
- Cocoa Powder (not used)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 large eggs
- 1 ½ cups mashed ripe bananas
- Honey (not used)
- ⅓ cup maple syrup
- Firm Tofu (not used)
- 2 tablespoons coconut oil
- ½ cup chopped walnuts
- ¼ cup raisins
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- ½ cup silken tofu (drained)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Banana Nut Tofu Muffin? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Banana Nut Tofu Muffin
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- 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).
- 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.
- Gradually add the dry ingredients to the wet ingredients in the food processor, blending until just combined. Be careful not to overmix.
- Remove the batter from the food processor and gently fold in ½ cup chopped walnuts and ¼ cup raisins.
- Fill each muffin liner about ¾ full.
- Bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
88g
Fat
18g
Carbs
12g
