This is a recipe in progress. As I test new variations, I will update this entry. It was originally stolen from an oil-stained yellow 3x5” card with the help of a tiny camera.

These muffins are delicious as they are, but I have a few ideas I’d like to try with them. First, they might benefit from a little vanilla next time. On the other hand, about what in this world can that not be said? Also, these might be easily veganized by replacing the eggs with a bit more banana. My worry is that the muffins’ exceptional texture is due, at least in part, to the egg yolks. We shall see.

(Update, May 2, 2005.) One night, friends of mine made the muffins at my house, but didn’t find eggs (this was because there were none). At my suggestion, they used a little baking powder in their place. They came out tasty and vegan, but left a good portion of themselves stuck to the paper. The next afternoon, I found myself needing muffins again for the Bainbridge Blogger Bash, and this time I had tofu. I modified the recipe in three ways: I the tofu in place of the eggs, I left out the nuts (I was on deadline), and for the first time, I used maple syrup instead of honey. I strongly recommend this. The muffins came out smooth and delicious and seemed decidedly unvegan. In order to coerce the wet mixture into something less tofu- and banana-lumpy, I briefly ran it through my blender. Hence, very little mixing was actually required. I have updated the recipe below to reflect these modifications.

• approx. 1 c. maple syrup (or honey)
• 1/4 c. oil
• 1 small mashed banana and:
  enough fruit juice to equal 1 c.
• approx. 1 c. tofu
• 2 1/4 c. flour
• 1 1/2 t. baking soda
• 1/2 t. salt
• 1 c. chopped walnuts

Combine honey, oil, juice, and banana until well mixed. Add tofu and blend (manually or in blender) tofu is mostly homogenous. Stir in walnuts.

In a separate container, sift together flour, baking soda, and salt. Add wet ingredients, but do not overmix.

Bake about 20 minutes at 350°F or until golden-brown and knife comes out clean.