Love Muffins...

Amy and I made Raspberry Banana Muffins:

1 c. organic silken tofu

2/3 c. Organic Maple Syrup

1/4 c. Canola Oil

2 tsp. vanilla extract

1 small, ripe banana

2 c. organic unbleached flour

1/4 c. organic whole wheat flour

1/4 tsp. sea salt

1 tsp. baking soda

1 tsp. baking powder

1 c. organic raspberries

1/3 c. slivered almonds (optional)

* we also added an 1/8 C. of sugar to add a little more sweetness in the second batch.

Preheat oven to 350° F. Place tofu, syrup, oil, vanilla and banana in a food processor. Pulse until smooth. In a separate bowl, sift together both flours, salt, baking soda and baking powder. Pour tofu mixture into the flour mixture and gently whisk together. Gently fold in raspberries and nuts (if using). Line a muffin pan with 12 unbleached muffin cups. Fill each cup about 2/3 full with batter. Bake for about 20 minutes, or until golden.