If you make these over the weekend, there are plenty left over for breakfasts and snacks during the week. I also like to add walnuts or chocolate chips to the final mix-in. If you’re looking to avoid soy, any nondairy milk will work in place of the soy milk.
- 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
- Preheat the oven to 375° F. Lightly grease a 12-cup muffin tin with cooking spray (or use muffin liners).
- Pour the soy milk into a measuring cup and add the vinegar to it. Set it aside to curdle.
- 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.
- 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.
- 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.