Prep 6 mins
Cook 22 mins
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!
- 354.88 ml whole wheat flour
- 118.29 ml oats
- 59.14 ml cocoa powder
- 4.92 ml baking soda
- 1.23 ml baking powder
- 2.46 ml salt
- 4.92 ml cinnamon
- 1 egg
- 2 very ripe bananas
- 177.44 ml honey
- 59.14 ml maple syrup
- 113.39 g firm tofu
- 59.14 ml unrefined melted coconut oil
- 118.29 ml walnuts, chopped
- 118.29 ml raisins
- 1. Blend all wet ingredients (including tofu) in food processor.
- 2. Add in all dry ingredients with the exception of the walnuts. Blend just till combined.
- 3. Fold in walnuts and raisins.
- 4. Put in muffin pan that has been lined with muffin liners. I got 15 muffins from this. Go figure.
- 5. Bake in a 350 degree oven for 20-24 minutes or till a knife inserted comes out clean.
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!
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.
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!