Blueberry Banana Tofu Muffins

I am excited to share my very first muffin recipe with you. This recipe for Banana Blueberry Tofu muffins was originally created for Matthew; they taste amazing, are nutrient dense, unsweetened, low in fat and are very moist.

Matthew loves baked goods – muffins, bread, pancakes. He gobbles them up in a heart beat. Usually Matthew is an excellent eater. From the time that he began solids, he has always been extremely interested in food; however, a couple weeks ago I was having a difficult time talking Matthew into eating protein (yogurt, eggs, meat) or veggies. He has begun a phase of playing with food rather than eating food. So, I knew that I needed to come up with a recipe that would embrace his love for baked treats and my need to make the most out of every bite that makes it into his belly. Enter the Banana Blueberry Tofu Muffin.

These muffins combine protein (from tofu + eggs + buckwheat + oats) with fruits and veggies (blueberries + zucchini + banana + applesauce) and whole grains (oats + buckwheat + whole wheat + wheat germ). I bet that the kids wont be the only ones gobbling down this delicious treat snack.

Along with sweet potatoes, carrots, berries, porridge and breakfast bakes, Banana Blueberry Tofu Muffins are one of Matthew’s favorite foods. He usually enjoys a muffins alongside a piece of string cheese as an afternoon snack.

Blueberry Banana Tofu Muffins

Makes 24 muffins

3/4 c buckwheat flour
3/4 c white whole wheat flour
1 c rolled oats
1/4 c wheat germ
1 tsp baking soda
1 tsp baking powder
1/4 tsp sea salt
1 tsp cinnamon
1/2 tsp pumpkin pie seasoning (or nutmeg + cloves)
1 block of tofu, drained
1 egg
1 banana, divided (1/2 mashed, 1/2 sliced)
2 Tb almond butter
2 tsp vanilla
1/4 c zucchini, grated or diced
1/2 c blueberries

Preheat oven to 350°. Prepare muffin tins by greasing or lining.

In a large bowl combine flours, oats, wheat germ, baking soda, baking powder, sea salt, cinnamon and pumpkin pie spice. Make a well in the center of the dry ingredients and set aside.

Slice 1/2 banana and set aside.

In a blender, combine tofu, egg, 1/2 banana, almond butter, vanilla and zucchini. Process until smooth.

Pour wet ingredients into the well in the center of the dry ingredients. Stir until just combined. The mixture will still be lumpy. Fold in blueberries.

Using an ice cream scoop, spoon batter into prepared muffin tins. Top each muffin with a banana slice.

Bake for 15-20 minutes.

Enjoy!

What is your favorite afternoon snack?

I love to enjoy afternoon smoothies made in the Vita Mix. My current favorite is my purple pride smoothie: cottage cheese + 1/2 banana + 1/2 c blueberries + 1/4 c milk. Blend and enjoy!