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    You are in: Home / Recipes / Banana Nut Tofu Muffin Recipe
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    Banana Nut Tofu Muffin

    Banana Nut Tofu Muffin. Photo by Chef #1803149503

    1/1 Photo of Banana Nut Tofu Muffin

    Total Time:

    Prep Time:

    Cook Time:

    28 mins

    6 mins

    22 mins

    mandikaake's Note:

    I had Whole Foods Banana Nut Muffin and it was amazing! I always hoped I would find a recipe that tasted similar. I altered a recipe today drastically and was very pleased at how close I got to it. Enjoy!

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    Serves: 15



    Units: US | Metric


    1. 1
      1. Blend all wet ingredients (including tofu) in food processor.
    2. 2
      2. Add in all dry ingredients with the exception of the walnuts. Blend just till combined.
    3. 3
      3. Fold in walnuts and raisins.
    4. 4
      4. Put in muffin pan that has been lined with muffin liners. I got 15 muffins from this. Go figure.
    5. 5
      5. Bake in a 350 degree oven for 20-24 minutes or till a knife inserted comes out clean.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on April 15, 2010


      These were very, very yummy. My whole family, even my picky daughter, liked them! I substituted chocolate chips for the raisins, and wow, it turned out great! I would only recommend spraying the paper cups with a little cooking spray so that the muffins don't stick. Other than that, they were amazing!

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    • on September 19, 2014


      These muffins were fantastic. I have an extremely picky eater who suddenly isn't so picky when it comes to sweets. So I try to hide healthy stuff in desserts, a la "Deceptively Delicious." This is a good recipe for being tricky. The only change I made was to omit the raisins and substitute the same amount of finely grated carrots. I baked them for exactly 20 minutes, and they came out cooked all the way through yet very moist and rich- just like a banana bread should be. I was a little in askance when I saw the cocoa and cinnamon, but I think they added a lot of flavor boost to the banana without taking over or standing out. Just made it more complex. Sometimes I have the complaint when using whole wheat flour that the recipe ends up too dry or not raising nicely, but this has just the right amount of moisture and puffiness.

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    • on February 10, 2014


      I think these came out awesome! Only worried about calories with all that honey and maple syrup. That being said, these came out moist and flavorful. A little vanilla might have helped . I used silken tofu because that is what I had. Also used 3 bananas sine they were so ripe and didn't want to throw one out. I also used pecans because that is what I had and omitted the raisins. I was surprised to see cocoa in the recipe and it should probably be in the title, because hey, everything is better with chocolate, right! I love all the healthy options in this recipe. I got 21 muffins , but they were the regular size. It is best to let the batter sit for a few minutes to thicken up. Mine was a little watery at first, but once the dry ingredients were absorbed the batter was nice! A tasty treat and I want to eat more, but watching those calories!

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    Nutritional Facts for Banana Nut Tofu Muffin

    Serving Size: 1 (80 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 225.6
    Calories from Fat 69
    Total Fat 7.6 g
    Saturated Fat 3.7 g
    Cholesterol 14.1 mg
    Sodium 176.0 mg
    Total Carbohydrate 38.7 g
    Dietary Fiber 3.5 g
    Sugars 22.1 g
    Protein 4.8 g

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