This muffin is light and moist and is also suitable for those on special diets. It contains no eggs or dairy, and can be made vegan if you substitute agave nectar for the honey.
|1 c||rolled oats|
|1 1⁄4 c||apple cider (or apple juice)|
|6 oz||tofu (firm)|
|1⁄4 c||canola oil|
|2||bananas (large, chopped)|
|3⁄4 c||walnuts (chopped)|
|2 c||whole wheat flour (sifted)|
|4 t||baking powder|
Preheat oven to 400˚F. Oil a muffin tin.
In a large bowl, combine oats and cider.
Crumble the tofu into a blender or food processor and blend with oil and honey until light and creamy. Add tofu mixture to oat mixture. Add the bananas and walnuts and stir to coat.
In a separate large bowl, mix the flour, baking powder, and salt. Pour the wet ingredients into the dry ingredients bowl and blend until just combined. Don't over mix. Spoon the batter into the muffin tin.
Bake for 10 minutes, then reduce heat to 350˚F and bake for 20-30 more minutes, or until a toothpick comes out clean.