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¾ cup wheat germ

1 tablespoon ground cinnamon

2 teaspoon baking powder

½ teaspoon salt

PREHEAT THE oven to 375°F. Lightly grease a 12-cup muffin tin with cooking spray.

Pour the 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, and 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. You can also serve them warm, if you like!

CARROT-PINEAPPLE SUNSHINE MUFFINS

MAKES 12 MUFFINS

TIME: ABOUT 40 MINUTES

Bring some happy-fun-time-pineapple-carrot joy to your dismal-gray-sad morning with these tender widdle muffins. They really are like a burst of sunshine!

½ cup vanilla soy yogurt (or any flavored yogurt, such as lemon or peach)

½ cup plain or vanilla soy milk

1 tablespoons ground flaxseed

¼ cup canola oil

½ cup brown sugar

½ cup crushed pineapple, well drained (use canned only; reserve juice)

⅓ cup pineapple juice, reserved from crushed canned pineapple

½ cup finely shredded carrot (about 1 large carrot)

1 heaping teaspoon finely grated orange zest (from 1 large orange)

½ cup Thompson or golden raisins

1⅓ cups whole wheat pastry flour or all-purpose flour, or a combination of both

1½ teaspoons baking powder

½ teaspoon baking soda

1 teaspoon ground ginger

½ teaspoon ground cinnamon

½ teaspoon salt

➣These muffins don’t rise very high, preferring to have a flat, crisp top instead. So don’t be afraid to fill each muffin cup to the top, or even a little bit past that.

➣Fresh pineapple doesn’t work so well in this recipe, so be sure to use only canned, crushed pineapple. The enzymes in fresh pineapple can interfere with the leavening process and cause uneven baking.

PREHEAT THE oven to 350°F and lightly grease a non-stick 12-cup muffin tin.

In a large bowl, whisk together the soy yogurt, soy milk, and ground flaxseed. Whisk in the canola oil and brown sugar.

Squeeze the crushed pineapple to remove as much excess juice as possible and add to the bowl, along with the reserved pineapple juice, carrot, orange zest, and raisins, and thoroughly mix. Sift in the flour, baking powder, baking soda, ginger, cinnamon, and salt. Stir only just enough to moisten the dry ingredients.

Scoop into the muffin tin, filling to the top of each cup or a little bit above (the batter is chunky and these muffins don’t rise very much). Bake for 24 to 26 minutes, until a toothpick or a thin, sharp knife inserted into the center of a muffin comes out clean. Allow to cool for 5 minutes in the tin before transferring the muffins to a cooling rack.

ALMOND-QUINOA MUFFINS

MAKES 12 MUFFINS

TIME: 35 MINUTES

Another healthy muffin, surprise! Don’t ever say we don’t want you eating a whole grain. With that, adding cooked grains is a convenient and interesting way to boost the fiber and protein content of everyday baked goods. In these tender muffins, cooked quinoa creates a unique crunchy texture. Next time you’re cooking up a batch of plain quinoa for dinner, set aside some to make these muffins the next day. The new red-hued varieties of quinoa available in some areas look particularly charming here.

1 cup vanilla soy milk

1 tablespoon ground flaxseeds

¼ cup canola oil

¼ cup agave nectar or pure maple syrup

½ tsp vanilla extract

1¼ cups all-purpose or whole wheat pastry flour

¼ cup almond meal or almond flour

1½ teaspoons baking powder

½ teaspoons salt

½ teaspoon ground cinnamon

½ teaspoon ground cardamom

1¼ cups cooked quinoa

½ cup finely chopped dried apricots or currants

PREHEAT THE oven to 350°F and lightly grease a non-stick