Preheat oven to 350° F. Place tofu, syrup, oil, vanilla (lemon), nuts and banana in a food processor. Pulse until smooth. In a separate bowl, sift together flours, salt, baking soda and baking powder. Pour tofu mixture into the flour mixture and gently whisk together. If the batter is too thick, add a little bit of soy milk. Line a muffin pan with 12 unbleached muffin cups,or lightly grease the cups. Fill each cup about 2/3 full with batter. Bake for about 20 minutes, or until golden.