1/3 c. soft tofu
3 lg. ripe bananas, mashed (1 1/2 c.)
Egg replacer for 1 egg
1/3 c. sunflower oil
3/4 c. Fruit source or 2/3 c. honey
1 tsp. vanilla
1/2 c. whole wheat pastry flour
3/4 c. oat flour
1/4 c. soy flour (or can use all whole wheat flour)
1/2 c. oat bran
2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. ground cinnamon
Pinch of salt (optional)
2 c. sliced, peeled apples, grated or cut in 1/2 inch dice
1 tsp. lemon juice
1/2 c. presoaked raisins

1. Preheat oven to 375 degrees. Cream tofu, bananas, egg replacer, oil, sweetener, and vanilla in a blender or in food processor.

2. Combine flours, oat bran, baking powder and baking soda, 1 teaspoon cinnamon and salt in a large bowl. Make a well in center and fold in creamed mixture with a spatula until moistened.

3. Combine apples, remaining teaspoon cinnamon, lemon juice, and raisins. Add to batter.

4. Oil muffin cups and spoon batter into cups and bake 20-25 minutes. Cool briefly and turn out to finish cooking on wire rack.