Preheat oven to 400°F.
Crumble tofu into a blender or food processor, and whip with oil and honey until light and creamy. Stir in juice, oats, banana and walnuts.
In a separate bowl mix whole wheat flour, rice flour, baking powder and salt. Combine dry ingredients with banana mixture; mixing well.
Spoon into an greased muffin tin. Bake 10 minutes; reduce heat to 350°F.
Bake 20 to 30 minutes more. Muffins are done when no indentation is left when centers are pressed. Cool completely on wire rack.