Banana Wheat Germ Muffins

Amy Herald

By
@Meave

My whole family loves these muffins. I originally found this recipe in a weight watchers magazine from the mid-nineties. I saved it, although over the years I've tweaked it and it is no longer a low cal/low fat muffin. I think the original recipe used margarine, skim milk and 3 egg whites, not 100% positive though as I've been making them with butter, 2% milk and whole eggs for many years now. I've also figured out over the years that in a pinch, you can substitute oat meal for the wheat germ and just call them "banana oat meal muffins." It's just as good as the wheat germ. Enjoy!

Rating:
★★★★★ 1 vote
Comments:
Serves:
10-12
Prep:
5 Min
Cook:
25 Min
Method:
Bake

Ingredients

FOR THE TOPPING

3 Tbsp
wheat germ
2 Tbsp
firmly packed brown sugar
1 Tbsp
all purpose flour
1 Tbsp
butter, melted
1/8 tsp
pumpkin pie spice

FOR THE MUFFINS

1 1/2 c
all purpose flour
1/2 c
wheat germ
1/2 c
firmly packed, brown sugar
2 1/2 tsp
baking powder
1 1/2 tsp
pumpkin pie spice
3/4 c
mashed bananas (2 bananas)
3/4 c
milk
3 Tbsp
butter, melted
2
eggs, slightly beaten

Step-By-Step

1Heat oven to 400 degrees.
2Grease and flour muffin pan or line with paper liners.
3Combine topping ingredients, mix well; set aside.
4In medium bowl combine bananas, milk, butter, and eggs. Mix well.
5In a large bowl, combine flour, wheat germ, baking powder, salt, sugar and pie spice; mix well.
6Mix together wet and dry ingredients.
7Fill muffin cups almost full.
8Sprinkle topping evenly over batter, patting gently.
9Bake 22 minutes.
10Cool for 5 minutes in pan. Next, remove muffins from pan and finish cooling on wire rack.

About this Recipe

Main Ingredient: Flour
Regional Style: American