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