Frozen berries work really well in this apple pie blueberry muffin recipe. I like mixing and matching the colours of the fruit. Moist and flavourful, these muffins are a hit. You can use either honey or maple syrup as the sweetener, I like combining them. You can drink the leftover apple juice that the currants soaked in, it is sweet!
Makes: 12 muffins
Cooking time: 25-30min
Preheat oven to 375°
Ingredients:
½ cup silken tofu
1½ cups ripe, mashed bananas
⅓ cup maple syrup
⅓cup honey
1 medium egg
⅓ cup olive oil
1 tsp vanilla
1½cups whole wheat pastry flour
¼ cup good tasting nutritional yeast
2 tsp baking powder
½ tsp baking soda
2 tsp cinnamon – divided
¼ tsp salt
1 cup diced apples
1 tsp lemon juice
½ cup currants, presoaked in 1 cup apple juice for 10 minutes, then drained
1 cup blueberries
Method:
- Puree tofu, bananas, sweeteners, egg, oil and vanilla in food processor.
- In a large bowl, combine flour, yeast, baking powder, soda, 1 tsp cinnamon and salt.
- Combine apples, remaining cinnamon and lemon juice. Add drained currants. Mix well.
- Make a well in the center of the dry ingredients. Fold in tofu- banana mixture. Mix until moist. Add apple – currant mixture. Mix well.
- Spoon 1 tbsp batter into each of 12 paper lined muffin cups. Spoon 1 tbsp blueberries onto each. Stir remaining blueberries into remaining batter. Fill muffin cups with remaining batter.
- Bake 25-30 minutes or until a toothpick inserted in the center of the muffin comes out clean.
