Sunday Brunch: Banana Nut Muffins (Nasoya TofuPlus Review & Giveaway!)

There are a number of foods that never cease to amaze me. On the list: sweet potatoes that I’ve turned into chocolate frosting, and now, tofu in the form of muffins.

gluten-free dessert, vegan dessertYes, you read that correctly. For today’s Sunday Brunch post, I’m sharing my gluten-free and vegan recipe for Banana Nut (Tofu) Muffins!

healthy, glutenfree, vegan spotlight, tiers, cake stand brunch, jam, prettyWhen I was asked to review Nasoya’s line of TofuPlus products, I immediately jumped at the chance. Every Nasoya product I’ve reviewed so far has produced fantastic results, and this was no exception. At the supermarket, my eyes were drawn to an array of TofuPlus products, but in the end, I decided to try out Nasoya’s Organic Sprouted Super Firm TofuPlus for the purposes of this review.

protein, plant strong, meatless calories, nasoya, tofuplusNasoya’s TofuPlus products are designed to meet the nutritional needs for those on a no/low meat diet, and are also great options for those looking to make simple, healthy substitutions in their favorite recipes. Now I’m no stranger to “vegan and gluten-free” baking, but by using tofu, I was able to replace a substantial amount of butter, oil, and eggs one might find in a “traditional” muffin recipe. Another plus? Nasoya’s Organic Sprouted Super Firm TofuPlus is made from sprouted soybeans, making it easy to digest and aids our bodies in nutrient absorption. It’s also fortified with vitamins K, D and Calcium, is “Non-GMO Project” Verified, certified as a USDA Organic product, cholesterol-free, gluten-free, preservative-free (shall I go on?)…

tofu, muffin, breakfast

Banana Nut Muffins

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Banana Nut Muffins

Ripe bananas dominate in this wholesome breakfast recipe, with that oh-so-familiar warmth of walnuts and almonds. Your secret healthy ingredient? Tofu, of course!


  • 1/2 cup brown rice flour
  • 1 cup nut flour (I used a combo of walnut and almond flours**)
  • 1/2 cup oat flour
  • 1/2 cup chopped walnuts
  • 1/4 cup potato starch
  • 1/4 cup light brown sugar
  • 2 tsp. cinnamon
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • Wet
  • 6 oz. block of Nasoya Organic Sprouted Super Firm TofuPlus (pressed and drained of all liquid)
  • 3/4 cup unsweetened almond milk, divided
  • 3 flax eggs*
  • 2 ripe bananas, mashed
  • 1/2 cup grade B maple syrup
  • 2 tsp. vanilla extract
  • 1/3 cup coconut oil


  1. Preheat the oven to 350 degrees (F).
  2. In a large mixing bowl, whisk together the dry ingredients until thoroughly incorporated.
  3. In a food processor or blender, combine the tofu, bananas, and 1/2 cup of almond milk. Add the maple syrup, vanilla extract, and coconut oil and blend until smooth.
  4. Whisk the flax eggs into the dry ingredients mix.
  5. Pour half of the wet ingredients mixture into the dry ingredients, and whisk.
  6. Whisk in the rest of the wet ingredients mixture, and if necessary, also add the remaining 1/4 cup almond milk to thin out the batter.
  7. Line your muffin tins with paper cups and fill two-thirds with batter.
  8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  9. Remove from the tins and place on a cooling rack immediately.
  10. Top with chopped walnuts and plenty of chia jam!


*To make ONE (1) flax egg, combine 1 tbsp. ground flaxseed meal with 3 tbsp warm water. Stir and set aside for 5 minutes.

** To make 1 cup of nut flour, scoop a scant 3/4-1 cup serving of raw nuts and pulse in a food processor until it reaches a flour like texture. Pour into a separate bowl and measure, adjusting as necessary.

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Nasoya TofuPlus has also been a great source of protein for my weekday salads. Just marinate or toss in your favorite sauce or rub, and sear over medium-high heat! My favorite go-to is my family’s holy asian trinity mix of soy sauce, black vinegar, and sesame oil (full recipe in my East meets West Cabbage Salad post), but anything will work!

closeup, berries, bananaschia jam, candy, colors bite, healthy breakfast, coffee

GIVEAWAY: You can enter for a chance to win two (2) coupons for free Nasoya TofuPlus products through any of the options below!
a Rafflecopter giveaway
This giveaway will close on March 31, 2014 at 11:59pm (EDT). The winner will be selected at random and contacted shortly after.

Tell me: What are your favorite ways to eat tofu?


  • BarrAndTable

    Nasyoa is my favorite brand. And these muffins look wonderful!

    • esculentdreams

      Thanks Brittany! :)

  • Becca

    I’ve never tried tofu. Going to share the giveaway with my sister who is a vegetarian. :)

    • esculentdreams

      Please do! And I highly recommend trying tofu if you ever get the chance :) Personally I’m biased towards East Asian preparations, but have also tried some great Western variations as well.

  • Megan

    Yum-I haven’t yet baked with tofu. Going to try soon though!

    • esculentdreams

      Hi Megan, thanks for stopping by! Wishing you happy tofu baking adventures :) Any thoughts for your first dish?

  • Natasha

    Wow, what an amazing combination of flavours, textures and ingredients!

    Please pop by and visit if you have a minute to spare; my weekly Say G’Day link up is on now and this would be a delicious addition!

    Best wishes,

    Natasha in Oz

    • esculentdreams

      Hi Natasha, thanks for stopping by! I’ll be over soon to check out your linkup!

      • Natasha

        Thanks for sharing your recipe at the Say G’Day Saturday link up. I just pinned your yummy post!

        Hope to see you again this weekend.

        Best wishes,

        Natasha in Oz

        • esculentdreams

          Thanks so much! I’ll be there for sure ;) Have a great weekend!