Making muffins

Tuesday night we baked muffins. We spent Family Day Monday at our friend's home in Uxbridge and they had just baked the most wonderful muffins that the kids gobbled up. I have a recipe I have used over the years that used to be a hit...but for some reason it has fallen out of favour. Seeing them much on these muffins so happily got me in the baking mood again. Off to the grocery store to get the needed ingredients on the way home and we baked the yummiest muffins...thanks for the recipe Jarka. Even the batter was yummy as Isabelle proved here by licking every inch of the beaters:

Sneaky Healthy Chocolate Chip Muffins
4 mashed bananas (the riper the better) (you can also substitute 4 eggs, but bananas are better)
1 can pumpkin puree or pumpkin pie filling (the pie filling has sugar adds a bit more sweetness and a little extra spice)
1 box Silken soft tofu
3/4 cup Blue Agave liquid sweetner (found in health food aisle or speciality health stores) (you could also use 1 1/2 cups of sugar...I was going for a healthier version here)
-cream in large bowl-
3 1/2 cups flour (I used Whole Spelt Flour)
2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
pinch cloves
1 cup chooclate chips
-sift together and add to wet-stir or mix-
Bake at 400 for 20-25 minutes
Makes 24 muffins or 18 regular and 12 minis.