Vegan Banana Chocolate Chip Muffins

Preheat oven to 375ºF. Spray a 24-cup mini muffin tin with nonstick cooking spray.

Pour almond milk into a small bowl and add the vinegar to it. Set aside to curdle.

Mash bananas in a large mixing bowl. Add almond beverage mixture to the bananas, then add canola oil, sugar, and vanilla. Combine.

In a separate bowl, combine white flour, wheat flour, wheat germ, baking powder, cinnamon, and salt. Fold banana mixture into dry ingredients and combine. Add chocolate chips and gently stir together. Batter should be chunky.

Fill the muffin cups all the way to the top of each cup (or even past the top for a high-rising muffin). Bake muffins for 25 minutes until golden. Serve warm.