Banana Wheat Germ Muffins

1
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

How to Make Banana Wheat Germ Muffins

Step-by-Step

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

Printable Recipe Card

About Banana Wheat Germ Muffins

Main Ingredient: Flour
Regional Style: American




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