Phyllis's Power Muffins Recipe

Name: Phyllis's Power Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 bananas; 4 eggs; 4 cups fresh wheat flour, freshly ground; 1 tablespoon vanilla; ½ cup butter, melted; 1 (12 ounce) packagecreamy tofu; 1 tablespoon baking powder; 1 teaspoon baking soda; 1 ½ cups honey; 2 cups raisins; 2 cups pecans, chopped

Servings: persons

9 bananas
4 eggs
4 cups fresh wheat flour, freshly ground
1 tablespoon vanilla
½ cup butter, melted
1 (12 ounce) packagecreamy tofu
1 tablespoon baking powder
1 teaspoon baking soda
1 ½ cups honey
2 cups raisins
2 cups pecans, chopped

1
Preheat oven to 375.
2
Mix the above ingredients in a Bosch with the French Whips (Wisks) until moistened.
3
Fill muffin tins 3/4 full.
4
Bake at 375 for 12-20 minutes, depending on size of tin.
5
Makes 12 giant muffins or 24 standard muffins.
6
I usually bake the standard size in my convection oven for 12 minutes.
7
Freezes well.
8
You can also add in dried cranberries, dates, or any other dried fruit for different flavor.
9
The combined dried fruit should equal 2 cups.
10
Maple syrup can be substituted for honey.

1734

kcal

Calories

Fat

229

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 9 bananas, 4 eggs, 4 cups fresh wheat flour, freshly ground, 1 tablespoon vanilla, and more.

Yes, Phyllis's Power Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Phyllis's Power Muffins

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