Banana-Wheat Germ Muffins

YUM! I was thinking we'd have some left over for snacks tomorrow. Should have known better, that my 3 adult size proportions kids would finish them off. Shayne and I of course helped. I made with safflower oil, next time I'll just do applesauce. They seemed a little heavy because of the oil.

1 cup plain soy milk
1 teaspoon apple cider vinegar
2 very ripe bananas
1/3 cup canola oil/applesauce
shy 1/3 cup agave nectar (or 1/3 cup sugar)
1 teaspoon pure vanilla extract
1 1/4 cups whole wheat pastry flour or all-purpose flour
3/4 cup wheat germ
1 tablespoon ground 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.

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, agave nectar, 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 to cool the rest of the way. You can also serve them warm, if you like!

Veganomicon, pg 226

makes 12 muffins

time: about 40 minutes

BELLY BITERS:

shayne {new faves!} jen {yum!} ava {double yum!} nolan {yum!} corynn {yum!}