Banana Tofu Muffins
by Linda Setter
(Saskatoon, Sk, Canada)
1 pkg (300g)Sunrise or Soya Soft Tofu (I like using flavoured tofu such as Banana or Peach Mango)
1 1/2 - 1 2/3 cup whole wheat flour
1/4 -1/3 cup wheat germ
2 tsp baking powder
1 tsp baking soda
1/4 cup trans fat free margerine, softened (I use Earth Balance vegan buttery spread)
1/4 honey or agave
3-4 large ripe bananas, close to 2 cups mashed
1/2 - 1 cup raisins ( I use an assortment or combination of sunflower seeds, pumpkins seeds, dried cranberries, dried blueberries, carob chips, walnuts, etc, whatever your fancy may be).
Preheat oven to 190C (375F)
-Mix all dry ingredients together in one bowl.
-Cream margerine, add honey or agave, mix well in another bowl.
-Add soft tofu to margerine mixture and mix until blended and smoothish.
-Add mashed bananas to tofu/margerine mixture, mix well.
-Mix wet and dry ingredients together until flour is moistened.
-Fold in the extras like raisins, dried fruit ,nuts etc.
-Spoon into greased muffins pans. Makes about 18 medium muffins.
-Bake for 20 -25 minutes until toothpick comes out clean.
Enjoy thoroughly. They freeze well.
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