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Banana Walnut Muffins

Yield
Large Muffins
Prep time
45 mins
Course
Baked goods
Food Allergies
Dairy-free
Source

Adapted from the Common Ground Dessert Cookbook

Description

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.

Ingredients

1 crolled oats
1 1⁄4 capple cider (or apple juice)
6 oztofu (firm)
1⁄4 ccanola oil
1⁄4 choney
2 bananas (large, chopped)
3⁄4 cwalnuts (chopped)
2 cwhole wheat flour (sifted)
4 tbaking powder
1⁄8 tsalt

Instructions

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.