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Vegan Banana Walnut Wheatgerm Muffin

Banana Wheat Germ Muffins

  • Author: Well Vegan
  • Prep Time: 20 mins
  • Cook Time: 22 mins
  • Total Time: 42 minutes
  • Yield: 12 1x


  • 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


  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.


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