Banana Nut Muffins

These happen to be vegan. They are very tasty, and higher protein than ordinary muffins. Use the ripest bananas you have, for extra sweetness. They are not "beautiful" but more of an every day type of muffin.

14oz (1 tub) SOFT tofu, drained
3 ripe bananas
1/2 cup white sugar
1/2 cup brown sugar
2 tsp vanilla
1.5 cup whole-wheat flour
1.5 cup white flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 cup chopped pecans or walnuts

Preheat oven to 350. Spray muffin pans with non-stick spray, or coat with butter.

Crumble tofu into bowl of electric mixer. Add bananas in chunks, mix until smooth. Scrape down sides, add sugar and vanilla and process until blended.

In separate bowl, mix together flours, baking powder, baking soda, and salt. Add flour mixture to the banana/tofu and beat until just smooth. Add nuts and mix (do not overmix).

Drop batter into prepared pans (this makes about a dozen large muffins and a dozen mini muffins). Bake at 350 for about 30 minutes, until browned, springy to the touch and toothpick inserted into the center comes out clean. Cool in pan or on wire rack.

These are dense, hearty muffins. Kids love the mini size. They do not crumble, so are not too messy. They keep well for a few days in a plastic bag. Would probably freeze well too.