Banana Butterscotch Muffin - Cake
From jo_jo_ba 10 years ago
- 1 hour to make
- Serves 40
Eggless, but rich with dairy and silken tofu, this cake also gets a little extra "pep" from butterscotch chips, oat bran and wheat germ.
Ingredients
- 2 1/3 cups whole milk shopping list
- 1 cup low-fat vanilla yoghurt shopping list
- 5 large, over-ripe bananas shopping list
- ¼ cup canola oil shopping list
- 1 block (10 oz) low-fat silken tofu shopping list
- 1 cup dark brown sugar shopping list
- 1 tbsp vanilla shopping list
- 2 2/3 cups flour shopping list
- 2 cups whole wheat flour shopping list
- 2/3 cup wheat bran shopping list
- ½ cup wheat germ shopping list
- 1 tsp salt shopping list
- 1 tsp cinnamon shopping list
- 1 tbsp baking powder shopping list
- 1 tbsp baking soda shopping list
- 1 cup butterscotch chips shopping list
How to make it
- Preheat oven to 375F for muffins or 350F for 9x13” pans.
- In a food processor, puree milk, yoghurt, bananas, oil, tofu, sugar and vanilla until smooth. Pour into a large bowl.
- Add the flours, bran, wheat germ, salt, cinnamon, baking powder and baking soda and stir until just combined
- Divide between greased muffin tins or 9x13” pans.
- Bake muffins for 15-20 minutes or cakes for 50 minutes.
- Cool muffins 5 minutes in the pan before unmoulding. Cool cakes in the pan
- These freeze well and can be reheated in the microwave.
People Who Like This Dish 2
- kristopher San Francisco, CA
- clbacon Birmingham, AL
- jo_jo_ba Oshawa, CA
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