Banana-Walnut Muffins

Serves: 5
Total Calories: 366
Yield: 12 muffins


2 1/2 cups whole wheat pastry flour
2 teaspoons baking powder
2 teaspoons baking soda
1 cup mashed ripe banana
1 teaspoon vanilla extract
1/4 cup maple syrup
1 (12 1/2-ounce) package firm silken tofu
1/2 cup chopped walnuts or pecans
1/3 cup water or soy milk


1. Preheat the oven to 375°F. Generously oil and flour a standard 12-cup muffin tin and set aside.
2. Combine the flour, baking powder, and baking soda in a large bowl.
3. Place the bananas, vanilla, maple syrup, and tofu in a blender, and blend until smooth and creamy. Add to the flour mixture and stir until just mixed. Fold the nuts and water into the batter. Mix well but do not overstir.
4. Spoon equal amounts of batter into the prepared muffin cups. (I use a 1/4-cup measuring cup with a handle to ladle the batter.)
5. Bake for 15 to 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. 6. Remove the muffins from the tin and serve.

Nutritional Facts:

Serves: 5
Total Calories: 366
Calories from Fat: 80

This Banana-Walnut Muffins recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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