| 2 | T. Mori-Nu light(1% fat) tofu |
| 3 | lg. ripe bananas |
| Egg Replacer for 1 egg | |
| 3 | T. sunflower oil |
| 1/6 | c. maple syrup |
| 1/6 | c. molasses |
| 1/2 | tsp. vanilla extract (optional) |
| 1 | c. whole wheat pastry flour |
| 1 | c. oat flour |
| 1 | T. defatted soy flour |
| 2 | tsp. aluminum-free baking powder |
| Pinch of salt | |
| 2 | tsp. cinnamon |
| 1 | T. ground ginger |
| 1/4tsp. ground cloves | |
| 1/4 | tsp. ground mace |
| 2 | c. apples, peeled, cored, diced |
| 1 | tsp. lemon juice |
| 1/2-1 | c. unsulphured cranberries |
Preheat your oven to 375. In a blender or food processor, process the tofu, egg replacer, oil, sweeteners, extract and bananas. In a large bowl, combine the flours, spices (reserving 1 teaspoon of cinnamon), salt, baking soda and baking powder. Make a well in the centre and fold in the wet ingredients, working until moistened. Toss the apple pieces in the lemon juice and remaining teaspoon of cinnamon, and then fold into the batter (use a rubber spatula to scrape the sides, so that you don't lose any of the spices). Spoon batter into the cups of a 12-muffin pan (non-stick, or lined with muffin papers). Bake for 25 - 30 minutes, or until golden and a toothpick/cake tester inserted in the centre comes out clean. Cool briefly beore turning out onto a plate.