Cinnamon Banana Crunch Muffins

1. Preheat Oven and Prepare Muffin Tin

Preheat your oven to 375°F and lightly grease a 12-cup muffin tin with cooking spray.

2. Curdle Soy Milk

In a measuring cup, combine 1 cup of plain soy milk with 1 teaspoon of apple cider vinegar. Set this mixture aside to curdle.

3. Combine Wet Ingredients

In a large mixing bowl, mash the 2 very ripe bananas until smooth. Add the curdled soy milk, 0.33 cup of canola oil, 0.33 cup of sugar, and 1 teaspoon of pure vanilla extract to the mashed bananas. Mix everything together well.

4. Combine Dry Ingredients

In a separate bowl, combine 1.25 cups of whole wheat pastry flour, 0.75 cup of wheat germ, 1 tablespoon of ground cinnamon, 2 teaspoons of baking powder, and 0.5 teaspoon of salt.

5. Combine Wet and Dry Ingredients

Gently stir the dry ingredients into the banana mixture using a wooden spoon. Stir until just moistened; the batter should be lumpy, but there should be no visible pockets of flour.

6. Fill Muffin Cups

Fill each muffin cup three-quarters full with the batter.

7. Bake Muffins

Bake the muffins in the preheated oven for about 22 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool and Serve

Once baked, remove the muffins from the oven and let them cool on a rack, or enjoy them warm.