Banana-Wheat Germ Muffins (Vegan) |
|
 |
Prep Time: 20 Minutes Cook Time: 22 Minutes |
Ready In: 42 Minutes Servings: 6 |
|
These are great for when you want a sweet treat. Not as sweet as cupcakes, yet sweeter than most healthy muffins (due to the bananas), these are perfect any time! The recipe is from Veganomicon. Ingredients:
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 |
Directions:
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.
|
|