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!


Featured Pinch Tips Video

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