Banana-wheat Germ Muffins (vegan)

Total Time: 42 mins Preparation Time: 20 mins Cook Time: 22 mins

Ingredients

• 1 cup plain soymilk
• 1 teaspoon apple cider vinegar
• 2 very ripe bananas
• 1/3 cup canola oil
• 1/3 cup evaporated cane juice (or sugar)
• 1 teaspoon pure vanilla extract
• 1 1/4 cups whole wheat pastry flour
• 3/4 cup wheat germ
• 1 tablespoon cinnamon
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Recipe

• 1 preheat the oven to 375°f lightly grease a 12-cup muffin tin with cooking spray (or use foil muffin liners--much easier).
• 2 pour the soy milk into a measuring cup and add the vinegar to it. set it aside to curdle.
• 3 meanwhile, mash the bananas in a large mixing bowl. add the soy milk mixture to the bowl along with the oil, sugar, and vanilla, and mix well.
• 4 in a separate bowl, mix together the flour, wheat germ, cinnamon, baking powder, and salt. add this to the banana mixture and use a wooden spoon to gently stir the ingredients, until all the dry ingredients are just moistened (do not over-stir!).
• 5 fill the muffin cups three-quarters full and bake for 22 minutes. remove from the oven and, once cool enough to handle, transfer to a cooling rack to cool the rest of the way. you can also serve them warm.