• Preheat the oven to 160C. Line the muffin pan with liners. I got 10 muffins with the above measurement.
• Measure all the ingredients and keep them ready at room temperature.
• In a blender, take silken tofu, add bananas to it and ½ cup of water to it and blend it smooth.
• In a wide bowl, take flour, baking powder and baking soda, whisk well to get a uniform flour mix.
• To this flour mix, add chopped pecans and mix well.
• Take blended tofu and banana liquid to a wide bowl, add sugar to this and mix well for the sugar to dissolve.
• To this liquid now add oil and vanilla essence, whisk again to get a smooth liquid.
• Now add the dry flour mix to this liquid in batches. I added ½ cup at a time and used a whisk to get a smooth batter
• After adding all the flour, use a spatula and mix well without leaving any dry flour.
• Divide the batter into the lined muffin pan. I got 10 muffins, I filled the rest of the 2 holes with water for even baking. Place 1 whole pecan on top each of the muffins.
• Bake the muffins in a preheated oven for 18-20 minutes or until a skewer inserted in the middle of the muffin comes out clean.
• Oven temperature and baking time varies from oven to oven. So keep an eye on the muffins after 15 minutes. Mine were done at 18 minutes.
• Once done, remove the muffin pan from the oven. Let the muffins sit in the pan for 5 minutes.
• Remove them carefully onto a wire rack and let it cool down. Enjoy these luscious blueberry muffins warm.

Store & Serve

• Freshly baked muffins stays good on the kitchen counter for a day or two. If storing for more days, I prefer refrigerating them in an air-tight container.
• If serving muffins from the refrigerator, i recommend reheating them in the microwave for 20 seconds and serve warm.