2½ cups whole-wheat pastry flour (if you don't have this, substitute with 1½ cups whole wheat flour plus 1 cup all-purpose)
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup butternut squash puree (recipe for making the puree here)
½ firm extra-firm tofu blended into a smooth mixture with ¼ cup of nondairy milk
1 tbsp canola or other flavorless vegetable oil
2 tbsp flax meal (ground flax seeds)
1 cup turbinado or unprocessed vegan cane sugar
Mix together the flour, baking powder, baking soda and salt in a large bowl.
In another bowl, mix the butternut squash puree, blended tofu, flax meal, oil, and sugar.
Add the wet ingredients to the dry and stir until just mixed-- do not overmix. A few lumps are okay.
Spray a muffin pan with oil or line with paper liners. I used a large muffin pan that makes six huge muffins, but you can bake these in the regular-sized muffin pans that will make 12.
Bake the muffins for 15 minutes at 375 degrees. If you are using the large muffin tins, you will need to add 3-4 more minutes to the baking time. To ensure your muffins are baked through, insert a toothpick in the center. The toothpick should come out dry or with a few crumbs sticking to it. If it comes out with moist batter clinging to it, bake the muffins for a couple of minutes more and try the toothpick test again.
Cool the muffin tin on a rack for 10 minutes, then pop out the muffins and continue cooling them on a rack.
Recipe by Holy Cow! at http://holycowvegan.net/2012/12/butternut-muffins-and-travel-through.html