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Banana Walnut Muffins

1 (6-ounce) package firm tofu
1/4 cup vegetable oil
1/4 cup honey
1 1/4 cups apple cider or juice
1 cup rolled (old-fashioned) oats
1 cup diced banana
3/4 cup chopped walnuts
1 cup sifted whole wheat flour
1 cup rice flour
4 teaspoons baking powder
1/8 teaspoon salt

1. Preheat oven to 400°F.
2. Crumble tofu into a blender or food processor, and whip with oil and honey until light and creamy. Stir in juice, oats, banana and walnuts.
3. In a separate bowl mix whole wheat flour, rice flour, baking powder and salt. Combine dry ingredients with banana mixture; mixing well.
4. Spoon into an greased muffin tin. Bake 10 minutes; reduce heat to 350°F.
5. Bake 20 to 30 minutes more. Muffins are done when no indentation is left when centers are pressed. Cool completely on wire rack.

Makes 2 dozen muffins.