Banana-Wheat Germ Muffins (Vegan)

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

Directions

1. 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. 2

   Pour the soy milk into a measuring cup and add the vinegar to it. Set it aside to curdle.

3. 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. 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. 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.