Dairy Free Whole Wheat Banana Oat Muffins

I was trying to come up with a Dairy free muffin recipe low on sugar and oils. This came out pretty well. Not too sweet. Next time I'll try adding nuts and raisins or chopped cranberries. I didn't add any flavorings; but a little vanilla may make it taste less bread like. Also, I didn't actually use applesauce, I peeled, chopped and baked a fresh apple and added that; but the website won't let me add mashed apple as an ingredient.

• Ready In: 1 hr 30 mins
• Serves: 12
• Yields: 12 Muffins

Ingredients

• 1⁄3 cup firm silken tofu
• 2⁄3 cup old fashioned oats
• 1 1⁄4 cups  mashed bananas
• 2  tablespoons applesauce
• 2  tablespoons  Earth Balance natural buttery spread, Melted
• 2  eggs, Beaten
• 1⁄2 cup honey
• 1  cup bread flour
• 3⁄4 cup white whole wheat flour
• 1 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt

Directions

1. Preheat oven to 350 degrees F.
2. Mix together the tofu and oats and let sit for about 20 to 30 minutes for the oats to soften.
3. In a second bowl combine banana, apple, melted spread, honey, eggs,
4. In a third bowl combine the bread flour, whole wheat flour, baking powder, baking soda, salt.
5. Add liquid ingredients to the tofu and oats and stir together, then pour onto the dry ingredients and stir just until moistened.
6. oil muffin pans with cooking spray. I used silicone muffin pans sprayed with olive oil.
7. Fill muffin sections with 1/4 to 2/3 cup batter.
8. Bake at 350 degrees F. for approx 30 minute Or until toothpick inserted in center of muffins comes out clean!