Banana Split Muffins

Maybe it’s getting a little bit cold for ice cream. Maybe we still want to indulge in crunchy nuts, gooey chocolate, and fresh bananas—without the trip to the nearest ice cream parlor. These awesome muffins pack tons of flavor and will totally satisfy your need for something sweet. And since they’re muffins, that means you can eat them for breakfast! Yay!

Makes 12 muffins

What You Need:

• 3 ripe bananas, mashed
• 1/2 cup turbinado sugar
• 1/2 cup olive oil
• 1 tablespoon vanilla
• 2 cups whole-wheat pastry flour
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1/2 cup firm tofu, mashed 
• 1 cup chocolate chips
• 1 cup dried cherries
• 1 cup walnuts, crushed

What You Do:

1. Preheat oven to 375 degrees. Lightly grease a 12-cup muffin tin, or line with paper liners.
2. In a large bowl, mix bananas, sugar, olive oil, vanilla, flour, baking powder, sea salt, and tofu. Stir just until moistened. Fold in chocolate chips, dried cherries, and walnuts.
3. Spoon mixture into prepared muffin tin. Bake for 25 to 30 minutes, or until toothpick inserted comes out clean.