Ingredients

Instructions

  1. Preheat the oven to 375°F Lightly grease a 12-cup muffin tin with cooking spray (or use foil muffin liners--much easier).
  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 (do not over-stir!).
  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 to cool the rest of the way. You can also serve them warm.