Banana Wheat Germ Muffins

Amy Herald


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!


★★★★★ 1 vote

5 Min
25 Min



  • 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

  • 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
  • 3 Tbsp
    butter, melted
  • 2
    eggs, slightly beaten

How to Make Banana Wheat Germ Muffins


  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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