Banana Butterscotch Muffin-Cake

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Nutritional Info
  • Servings Per Recipe: 40
  • Amount Per Serving
  • Calories: 155.9
  • Total Fat: 4.3 g
  • Cholesterol: 1.8 mg
  • Sodium: 20.2 mg
  • Total Carbs: 28.9 g
  • Dietary Fiber: 2.0 g
  • Protein: 4.1 g

View full nutritional breakdown of Banana Butterscotch Muffin-Cake calories by ingredient


Introduction

Eggless, but rich with dairy and silken tofu, this cake also gets a little extra "pep" from butterscotch chips, oat bran and wheat germ. Eggless, but rich with dairy and silken tofu, this cake also gets a little extra "pep" from butterscotch chips, oat bran and wheat germ.
Number of Servings: 40

Ingredients

    2 1/3 cups whole milk
    1 cup low-fat vanilla yoghurt
    5 large, over-ripe bananas
    ¼ cup canola oil
    1 block (10 oz) low-fat silken tofu
    1 cup dark brown sugar
    1 tbsp vanilla
    2 2/3 cups flour
    2 cups whole wheat flour
    2/3 cup wheat bran
    ½ cup wheat germ
    1 tsp salt
    1 tsp cinnamon
    1 tbsp baking powder
    1 tbsp baking soda
    1 cup butterscotch chips

Directions

Preheat oven to 375F for muffins or 350F for 9x13” pans.
In a food processor, puree milk, yoghurt, bananas, oil, tofu, sugar and vanilla until smooth. Pour into a large bowl.
Add the flours, bran, wheat germ, salt, cinnamon, baking powder and baking soda and stir until just combined
Divide between greased muffin tins or 9x13” pans.
Bake muffins for 15-20 minutes or cakes for 50 minutes.
Cool muffins 5 minutes in the pan before unmoulding. Cool cakes in the pan
These freeze well and can be reheated in the microwave.

Serving Size: Makes 40 muffins or 2 9x13" cakes

Number of Servings: 40

Recipe submitted by SparkPeople user JO_JO_BA.