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

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Basic Whole Wheat Bread
Delicious Onion Rolls
Cinnamon Raisin Swirl
Raisin Bread
Sesame Cloverleaf Rolls
Cinnamon Pecan Sticky Rolls
Rosemary and Garlic Focaccia
Golden Squash Bread
Sourdough Starter
Sourdough Rye
Savory Tomato-Basil-Corn Muffins
Savory Corn Muffins
Best Blueberry Muffins
Banana-Walnut Muffins
Vicki's Flaxseed Muffins
Apple, Spice, and Oatmeal Muffins
Cinnamon Raisin Muffins
Vegan Cornbread
Petit Coconut Ginger Scones
Pie Crust Pointers
Potato Pie Crust
No-Excuse Quick Bread Crumb Crust
Whole Wheat Pie Crust
Whole Wheat Press-In Crust
Pecan Pie Crust
Coconut Pie Crust