This recipe came to me in my weekly email from the VegNews Recipe Club. I happened to be really hungry the moment the email came in, had all the ingredients in the house, so I very quickly whipped up a batch and, woah, these little guys are dynamite! I think between Andre and myself we went through half of them in 24 hours! I actually did sub out the dried cherries for dried cranberries, which worked great, but am going to try the cherries next time.
ingredients:
- 3 ripe bananas, mashed
- 1/2 cup organic cane sugar
- 1/2 cup sunflower oil
- 1 Tablespoon vanilla extract
- 2 cups whole wheat flour (I used 1/2 cup white in there)
- 1 Tablespoon baking powder
- 1/2 tsp salt
- 1/2 cup (or 1/2 package) firm Mori Nu silken tofu, mashed well
- 1 cup chocolate chips
- 1 cup dried cherries (or cranberries)
- 3/4 - 1 cup walnuts, crushed
method:
Preheat oven to 375 degrees.
Fill 12 muffin cup tins with paper liners, or just "grease" if you don't have any on hand. (I buy unbleached liners and find they really help with the cleanup of the tins after baking. The muffins pop out and once the tins are cool they just go right back in the cupboard. I find washing muffin tins a deterrent from making muffins)
In a large bowl combine mashed bananas, tofu, sugar, oil, vanilla extract. Add the flour, baking powder and salt and mix in just until moistened. Fold in chocolate chips, cherries and walnuts.
Spoon mixture into muffin tin. Bake 25 to 30 minutes, or until a toothpick inserted comes out clean.
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