For the last day of our BM# 7, I made these Banana-Wheat germ muffins from Veganomicon. These muffins come together in less than 10 minutes and are high in fiber and are delicious too. But by the time I wanted to take pictures, weather got cloudy and started to pouring rain. So had to move my set up indoors and as you can see the pictures have suffered due to lack of good light. I’ll try to take some better pictures tomorrow and update the post.

Update (7/30/2011): Post updated with new pics.

Print Recipe
Banana- Wheat Germ Muffins Yum
Banana- Wheat Germ Muffins
Course breakfast
Cuisine american
Prep Time 10 minutes
Cook Time 22 minutes
Servings
muffins
Ingredients
  • 1 cup Soy milk Plain
  • 1 tsp Apple cider Vinegar
  • 2 Bananas - very ripe
  • 1/3 cup Canola oil
  • 1/3 cup Sugar
  • 1 tsp Vanilla Extract
  • cups Whole-wheat pastry flour (you can substitute with all-purpose flour)
  • 3/4 cup Wheat Germ
  • 2 tsp Baking powder
  • 2 tsp cinnamon Ground
  • ½ tsp Salt
Course breakfast
Cuisine american
Prep Time 10 minutes
Cook Time 22 minutes
Servings
muffins
Ingredients
  • 1 cup Soy milk Plain
  • 1 tsp Apple cider Vinegar
  • 2 Bananas - very ripe
  • 1/3 cup Canola oil
  • 1/3 cup Sugar
  • 1 tsp Vanilla Extract
  • cups Whole-wheat pastry flour (you can substitute with all-purpose flour)
  • 3/4 cup Wheat Germ
  • 2 tsp Baking powder
  • 2 tsp cinnamon Ground
  • ½ tsp Salt
Banana- Wheat Germ Muffins
Instructions
  1. Preheat oven to 375°F. Lightly grease 12 cup muffin tin with cooking spray.
  2. Add vinegar to soy milk and set aside for 5 minutes to curdle.
  3. Combine flour, wheat germ, baking powder, salt and cinnamon in a medium mixing bowl.
  4. Mash bananas in a large mixing bowl. Add the soy milk mixture along with sugar, oil and vanilla. Mix well.
  5. Next add the dry ingredients and using a wooden spoon combine just until the dry ingredients are moistened. DO NOT overmix.
  6. Fill the muffin tin 3 quarters full and bake for 22 minutes or until a tooth pick inserted in the center comes out clean. Remove and set aside to cool. Once the muffins are cool enough to handle remove them onto wire rack and let cool completely.
Recipe Notes

Serve with a dab of vegan butter or as is. We had them just a little bit of homemade mango jam. Makes for a great pick-and-go breakfast or an awesome afternoon snack.

Sending these muffins over to Harini's "Only Baked" event. An event started by Pari @ Foodelicious.

It was fun running the marathon with these lovely ladies, big thanks to Valli for organizing and looking forward to the next one. 

I have a very interesting rice pudding dish coming up real soon. Enjoy your weekend everyone.

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0 thoughts on “Banana- Wheat Germ Muffins”

  1. The images and muffins are perfect. 🙂 Love the fact that they are low fat. It was good running this marathon with you and hope to see you in the next round.

  2. These look good.. When I read the title, I thought wheat germ was used in the ingredients. Any idea why these are called banana-wheat germ muffins??And thanks for sending your entries to the ‘only baked’ event.

  3. Thank you Aipi & Suma.Good Question Harini. They are called wheat germ because wheat germ is added to the muffins, it’s just that I forgot to write in the recipe. I think I was having a senior moment there :-). Thanks for catching, I updated the post with wheat germ.

  4. Hi PavaniLovely recipe and the clicks had me drooling..Healthy version of muffins..Bookmarked to try it soon…Nice running the marathon with you..Happy BloggingRujutahttp://theworldaccordingtorujuta.blogspot.com/

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