1/3 c. soft tofu
3 lg. ripe bananas, mashed or 1 1/2 c. cooked fall squash
Egg replacer for 1 egg
1/3 c. sunflower oil
2/3 c. honey or maple syrup
1 tsp. vanilla extract
1/2 c. whole wheat pastry flour
3/4 c. oat flour
1/4 c. soy flour
1/2 c. oat bran
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. each nutmeg, allspice, crushed cardamom
2 tsp. ground cinnamon
Pinch of salt (opt.)
2 c. sliced, peeled apples, cut in 1/2" dice
1 tsp. lemon juice
1/2 c. pre-soaked raisins and or chopped pecans

1. Preheat oven to 375 degrees. Cream tofu, bananas or squash, egg replacer, oil, sweetener and vanilla.

2. Combine flours, oat bran, baking powder and baking soda, 1 teaspoon cinnamon and salt in 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 or nuts. Add to batter.

4. Oil muffin cups, then spoon batter into cups and bake 25 to 30 minutes. Muffins are ready when toothpick inserted in center comes out clean. Cool briefly and turn out to finish cooling on wire rack. Yield: 12 muffins.