Yummy Veganomicon Muffins

These healthy muffins taste almost like banana nut bread. They are perfectly moist and delicious, and they definitely did not last very long in my house!

Adapted from Veganomicon

Banana Wheat Germ Muffins

1 cup soy milk (vanilla or plain)
1 teaspoon apple cider vinegar
2 very ripe large bananas
1/4 scant cup oil
1/3 cup natural sugar
1 1/2 teaspoon pure vanilla extract
1 1/4 cups whole wheat pastry flour
3/4 cup wheat germ
1 tablespoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup pecans, optional
1 carrot, grated, optional

Preheat the oven to 375 degrees F.

In a small bowl, mix the soy milk and vinegar together. Set aside to curdle.

Mash the bananas in a large bowl and stir in the soy milk mixture along with the oil, vanilla, and sugar. Mix well. In another medium-sized bowl, stir together the flour, wheat germ, cinnamon, baking powder, salt, and nuts. Pour this mixture into the wet ingredients and stir until the dry ingredients are moistened.

Lightly oil a 12-cup muffin tin with cooking spray. Fill the cups 3/4 full and bake for 22 minutes. Remove from oven and place them on a cooling rack once they are cool enough to handle. Enjoy warm, cold, or even toasted!