Banana chocolate chip muffins

Unfortunately, I've now learned baking vegan goodies is the easiest thing ever. Or maybe with the holidays upon us, it is a good thing. With buttery vegan sticks from Earth Balance and 1/4 c. silken tofu to replace 1 egg, you can take most any standard recipe and get a respectable baked good. Case in point (and perhaps my most successful ever)--banana chocolate chip muffins adapted from a banana bread recipe I found on epicurious.com. Here goes:

1 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt

3/4 c. semi sweet chocolate chips
3/4 c. toasted walnuts
1 T. flour

1/2 c. vegan margarine (1 stick of Earth Balance buttery sticks)
1 c. sugar
1/2 c. silken tofu
1 1/2 tsp. vanilla
2 ripe bananas
2 T. lemon juice

Preheat oven to 350 degrees. Whisk together first four ingredients in a medium sized bowl and set aside. Next mix chocolate chips, walnuts and 1 T. flour together in a small bowl. Make sure toasted walnuts have cooled completely. In yet another small bowl mash bananas.

In large mixing bowl, beat margarine until creamy (with electric mixer) and gradually add in sugar, beating until fluffy. Beat in tofu and vanilla. Beat in bananas and lemon juice; followed by flour mixture.

By hand stir in chips and walnuts. Bake in muffin pan (use either paper baking cups or spray pan with nonsstick cooking spray) for about 20 minutes or so--just until brown. I hate to say I didn't time these and original recipe was no help since it called for baking in loaf pan.