Banana Wheat Germ Muffins

I was looking for a recipe to make that wasn't too unhealthy as I've been on a bit of a chocolate and cake kick lately.  I dug out my copy of Veganomicon and found the Banana Wheat Germ Muffin recipe - and I already had all of the ingredients at home!  Success. 

These muffins baked just perfectly. They have a slight crunch to them from the wheat germ, and they are soft and fluffy from the bananas.  Baked with whole wheat flour and wheat germ, you won't feel guilty snacking on these.  The recipe makes 12 muffins.

1 cup plain soy milk
1 tsp apple cider vinegar
2 very ripe bananas
1/3 cup canola oil
1/3 cup sugar
1 tsp pure vanilla extract
1 1/4 cups whole wheat pastry flour or all-purpose flour
3/4 cup wheat germ
1 tbsp ground cinnamon
2 tsp baking powder
1/2 tsp salt

Preheat the oven to 375F.  Add muffin liners to a muffin tin.
Pour 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, sugar, and vanilla.  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.

I recommend serving them warm - they are just delicious!