Mmmmm....muffins. They make great snacks and picky kids almost always eat them, even if you put fruit and veggies in them! Make a batch and freeze the extras so you have muffins all the time!
Ingredients:
1 cup plain soy milk
1 tsp apple cider vinegar
2 very ripe bananas
1/2 cup canola oil
1/3 cup sugar
1 tsp vanilla
1 1/4 cup all-purpose flour
3/4 cup wheat germ
1 tbsp cinnamon
2 tsp baking powder
1/2 tsp salt
Preheat the oven to 375*. Lightly grease a muffin tin. Pour milk and the apple cider vinegar in a cup. Set aside to curdle. Mash bananas in a large mixing bowl. Add milk mixture, oil, sugar, and vanilla, mix well. In a separate bowl mix flour, wheat germ, cinnamon, baking powder, and salt. Add to the banana mixture and stir until just moistened. Fill muffin cups 3/4 full and bake 22 minutes.
Recipe credit goes to Veganomicon.
Ingredients:
1 cup plain soy milk
1 tsp apple cider vinegar
2 very ripe bananas
1/2 cup canola oil
1/3 cup sugar
1 tsp vanilla
1 1/4 cup all-purpose flour
3/4 cup wheat germ
1 tbsp cinnamon
2 tsp baking powder
1/2 tsp salt
Preheat the oven to 375*. Lightly grease a muffin tin. Pour milk and the apple cider vinegar in a cup. Set aside to curdle. Mash bananas in a large mixing bowl. Add milk mixture, oil, sugar, and vanilla, mix well. In a separate bowl mix flour, wheat germ, cinnamon, baking powder, and salt. Add to the banana mixture and stir until just moistened. Fill muffin cups 3/4 full and bake 22 minutes.
Recipe credit goes to Veganomicon.
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