Soykei Protein Banana Muffins / Bread
15min
10 pers.
25min
Silken tofu
Lunches and brunches
Loved by children
Ingredients
4 cups white flour
2 tbsp baking powder
1 tsp baking soda
2 tsp nutmeg
1 ½ tsp salt
4 very ripe bananas (frozen or fresh)
1 package silken Soykei tofu (reduced to a cream)
3/4 cup sugar
1 cup sour milk (or vegetable milk) (add a tablespoon of vinegar and mix into the milk)
2/3 cup vegetable oil
4 eggs (use chia or flax seed eggs for a plant-based version)
2 tbsp vanilla
1 cup chocolate chips (optional)
Preparation
- Preheat oven to 375 F. Grease molds for 24 muffins, or line with silicone or paper molds.
- In a large bowl, combine flour, baking powder, baking soda, nutmeg and salt (and chocolate chips).
- In a separate bowl, combine bananas, creamed tofu, sugar, oil, milk, eggs and vanilla until smooth.
- Pour the liquid ingredients into the bowl of dry ingredients and stir until moistened.
- Fill muffin cups ¾ full with mixture.
- Place in preheated oven for 20-25 minutes. Test muffins with a toothpick when done.
- Carefully remove muffins from pans and cool on a wire rack. Enjoy as a snack or breakfast on the go!
