• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Well Vegan
  • Recipes
  • Our Cookbook
  • About
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Frugal Vegan Cookbook
  • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipe

    Banana Wheat Germ Muffins

    Nov 12, 2011 · by Katie Koteen · Modified: Aug 25, 2022

    Jump to Recipe·Leave a Review

    If you make these banana wheat germ muffins over the weekend (and you SHOULD!), there are plenty left over for the week. Easy to whip up and packed with all sorts of healthy bits. 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.

    Banana Wheat Germ Muffins this recipe
    Banana Wheat Germ Muffins

     

     

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Vegan Banana Walnut Wheatgerm Muffin

    Banana Wheat Germ Muffins

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Well Vegan
    • Prep Time: 20 mins
    • Cook Time: 22 mins
    • Total Time: 42 minutes
    • Yield: 12 1x
    Print Recipe
    Pin Recipe

    Ingredients

    Scale
    • 1 cup plain soymilk
    • 1 teaspoon apple cider vinegar
    • 2 very ripe bananas
    • ⅓ cup canola oil
    • ⅓ cup evaporated cane juice (or sugar)
    • 1 teaspoon pure vanilla extract
    • 1 ¼ cups whole wheat pastry flour
    • ¾ cup wheat germ
    • 1 tablespoon cinnamon
    • 2 teaspoons baking powder
    • ½ teaspoon salt

    Instructions

    1. Preheat the oven to 375° F. Lightly grease a 12-cup muffin tin with cooking spray (or use muffin liners).
    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.
    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.


    Nutrition

    • Serving Size: 12
    • Calories: 206
    • Sugar: 8
    • Sodium: 189
    • Fat: 10
    • Carbohydrates: 25
    • Fiber: 4
    • Protein: 5
    • Cholesterol: 0

     

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star
      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Lauren F Godfrey

      January 16, 2017 at 4:17 pm

      I added quite a bit of mini chocolate chips and walnuts, so with the batter split evenly the cups were filled to the top. They still turned out great!

      Reply
      • Well Vegan

        January 17, 2017 at 9:10 am

        @Lauren - Ha! I tend to do the same! More is better, right?!

        Reply
    2. Allison

      January 19, 2014 at 10:31 pm

      I have been using your service for a few months now and I just love it! My not so vegan son and husband are gleefully eating these creations! The only thing that could make this more awesome would be if the grocery lists could be transferred to Reminders or Evernote with a quick copy and paste or button click. -- Right now I have take some delicious banana wheat germ muffins out of the oven!

      Reply
      • Well Vegan

        January 20, 2014 at 6:19 pm

        @Allison - Awesome! I couldn't be more delighted to hear that!!! Yes, a list app would be incredible. Hopefully somewhere down the line we can tackle that.

        Reply
    3. Nam Eng Penny Cassell

      September 20, 2012 at 1:57 am

      Made these banana wheat germ muffins. Turned out great. I added walnuts for crunch. Awesome, Will try some of your other dishes

      Reply

    Primary Sidebar

    Our Cookbooks

    cookbook

    IndieBound / Powells / Amazon

    cookbook

    IndieBound / Barnes and Noble / Powells / Amazon

    About Well Vegan

    katie and kate

    Katie and Kate are two vegans maintaining a cross-country friendship swapping recipes and writing cookbooks. About Us...

    • Facebook
    • Instagram
    • Pinterest
    • RSS

    Our Favorite Recipes

    Herbed Butternut Squash Wellington

    vegan mashed potatoes

    Garlic Mashed Potatoes with Truffle Oil & Thyme (Instant Pot Option!)

    vegan mini apple pies

    Vegan Mini Apple Pies

    fall harvest bowl

    Warm Fall Harvest Bowl

    chocolate chip cookies

    The New York Times’ Vegan Chocolate Chip Cookies

    penne with pumpkin cream sauce

    Penne with Pumpkin Cream Sauce

    More Recipes

    Footer


    Recipes

    • All Recipes
    • Breakfast Recipes
    • Budget Recipes
    • Desserts Recipes
    • Dinner Recipes
    • Easy Recipes
    • Vegan + GF Recipes
    • Pasta Recipes
    • Smoothie Recipes
    • Recipe Roundups

    More

    • About
    • The Frugal Vegan Cookbook
    • Vegan Starter Guide
    • Vegan Batch Cooking Guide
    • Facebook
    • Instagram
    • Pinterest

    Copyright © 2025 Well Vegan · All Rights Reserved · Privacy Policy · Affiliate terms · Legal