Makes 8-10 servings
1 cup unbleached all-purpose flour, or spelt flour
1/4 cup whole wheat pastry flour
1 tspn ground cinnamon
1/2 tspn baking powder
1/4 tspn salt
1 ripe banana, mashed
1/2 cup crushed pineapple, with juice
2/3 cup organic granulated cane sugar
1/4 cup canola oil
1/3 cup apple sauce
1 tspn vanilla extract
1/2 cup walnuts, finely chopped
1 container tofu cream cheese (or non-dairy cream cheese)
1/2 cup soy margarine
2 cups powdered sugar
1 tsp vanilla extract
1 1/2 tsp lemon juice
Preheat the oven to 350° F. Line a muffin tin with paper liners, or spray with nonstick spray.
In a large bowl, sift together the flours, baking powder, cinnamon, and salt; set aside.
In a separate bowl, mash the banana with the pineapple, then whisk in the sugar, oil, and vanilla until completely incorporated and relatively smooth. Fold in walnuts. You can also add coconut flakes.
Gently mix the wet bowl into the dry bowl, stirring until just combined. Pour batter in muffin tin lines with paper liners.
Bake for 25 minutes, until a tooth pick is inserted and comes out clean.
Cool on baking rack and ice with icing and sprinkle with walnut pieces.
Combine the cream cheese and margarine. Slowly add the powdered sugar, then vanilla and lemon juice. Do not overbeat frosting; tofu cream cheese softens easily.