Add the 2 whole bananas, 1/4 cup of agave nectar, 1/3 cup of avocado oil, 1 tsp of vanilla extract, and 1 cup of soy milk. Mix until smooth and consistent.
Add the 3/4 cup of wheat germ, 1 1/4 cup of sprouted whole wheat flour, 1 tbsp of cinnamon, 2 tsp of baking powder, and 1/2 tsp of pink himalayan salt to the same bowl and mix again until smooth and consistent.
Fill a 12 muffin baking pan with the mixture. Bake for 20 minutes or until no mixture sticks to a toothpick when you place it through the center of a muffin. Remove muffins from the oven and allow to cool.