Healthier Banana Chocolate Chip Muffins

I wanted to make muffins for my breakfasts this week, and I had some bananas that were getting pretty ripe, so after dinner last night I started to make them. As I was assembling the ingredients, I realize, I don’t have any Earth Balance Spread, no butter, no oil at all in my house! So, I decided to improvise and see what would happen. The results were great! They came out moist and flavorful, just the way I like them!

Ingredients:

1. 1/3 cup brown sugar
2. 1/5 block of tofu (91 grams) (I had firm tofu)
3. 1 large egg + 1 egg white
4. 2 bananas, mushed
5. 1/3 cup skim milk
6. 1 cup whole wheat pastry flour
7. 1/2 cup oat flour
8. 2/3 cup wheat bran flakes
9. 1/4 cup ground flax seed
10. 1 1/2 tsp. baking powder
11. 1/4 tsp. baking soda
12. 1/4 tsp. salt
13. As many chocolate chips as you want!! (Just kidding 1/4 cup chocolate chips)

Just mix all the ingredients together. This makes 12 muffins. Bake at 375 for about 15-17 minutes, or until a toothpick comes out clean.

Maybe it was the use of tofu and the bananas and the flax seed that kept these so moist and a good way of cooking without using any oils and butter? I’m going to have to experiment more with that combo!

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