banana wheat germ muffins

★★★★★ 1
a recipe by
Amy H.
Detroit, MI

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
serves 10-12
prep time 5 Min
cook time 25 Min
method Bake

Ingredients For banana wheat germ muffins

  • 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

  • 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.
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