Banana-Wheat Germ Muffins (Vegan) – a delicious recipe with soymilk, apple cider vinegar, very ripe bananas, canola oil, cane juice, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 375u00b0F 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.
411
kcal
Calories
22
g
Fat
47
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 cup plain soymilk, 1 teaspoon apple cider vinegar, 2 very ripe bananas, 1/3 cup canola oil, and more.
Yes, Banana-Wheat Germ Muffins (Vegan) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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