Banana Wheat Germ Muffins | Weelicious
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Banana Wheat Germ Muffins




This recipe is going to blow your mind (and your taste buds)! I've been making banana bread for years, but I must admit my original recipe contained pretty significant quantities of butter and sugar. As you know, those days are long gone for me. Still, I crave banana bread and I wanted to make a much more healthy version -- minus the sugar, of course -- to see how my family would like it. I don’t mean to brag, but my original banana bread recipe was pretty fantastic, so I had to keep testing and experimenting to try and match the original’s flavor and texture. I also decided to use the new recipe to make muffins, as portion control is easier and little muffins are the perfect size for little hands.

Normally, I love cooking with wheat germ because it contains 23 nutrients (like potassium and riboflavin) and has more nutrients per ounce than any other grain or vegetable. It also has a high concentration of complex carbohydrates and protein which makes it the perfect ingredient for getting your day started right. It turned out to be a great addition. It adds great taste and makes the muffins super healthy.

I was shocked at how light and sweet the new recipe turned out. When you try it, remember that the real key is using super ripe bananas. Our grocery puts the brown, spotty ones on sale several times a week, so I always stock up on them for recipes just like this!

We used these to make this recipe:

Banana Wheat Germ Muffins  (makes 12 muffins)

  • Prep Time: 5 mins,
  • Cook Time: 20 mins,
  • Rating:
    Rate this recipe
This recipe is going to blow your mind (and your taste buds)! I've been making banana bread for years, but I must admit my original recipe contained pretty significant quantities of butter and sugar. As you know, those days are long gone for me. Still,...


  • 1 cup all purpose flour
  • 1 cup wheat germ
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 3 medium very ripe bananas, mashed, plus 1 banana sliced approx. 3/4 inch thick for topping
  • 1/2 cup agave or honey
  • 3 tablespoons vegetable oil
  • 1 tablespoon vanilla
  • 1 large egg


  1. 1. Preheat oven to 350 degrees.
  2. 2. Combine flour, wheat germ, baking powder, baking soda, salt in a bowl.
  3. 3. In a standing mixer combine the 3 bananas, agave, oil, vanilla and egg. Beat until combined and bananas are mashed.
  4. 4. Gently mix in the dry ingredients in 3 stages until just combined. Do not over-mix.
  5. 5. Grease or line muffin cups or mini loaf pans and fill 3/4 full with the mixture.
  6. 6. Place the slices of banana on top of each filled muffin cup or decoratively over the loaf pan.
  7. 7. Bake 15 minutes for mini muffin cups, 20 for regular muffin cups or 25 minutes for mini loaf pans or until a toothpick comes out clean.
  8. 8. Cool and serve.
Banana Wheat Germ Muffins

Nutrition Information

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  1. Melissa

    January 16, 2017 at 1:36 pm

    These were delicious. My daughter ate them, so I’ll be making them again.

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  3. Lauren Z.

    February 17, 2015 at 8:29 am

    Catherine, these are wonderful!! My 18 month old boy/girl twins had a couple for a snack. I think the whole Tbsp. of vanilla is perfect! Really adds a great flavor. Do you think one could use half AP flour and half wheat germ for cookies too? Thanks for so many easy and delicious recipes!

  4. Jessica

    November 18, 2014 at 8:21 am

    These are delicious and moist! How many muffins is the nutritional info for?

    • C. McCord

      November 18, 2014 at 10:11 am

      1 regular size muffin!

  5. clara

    October 30, 2014 at 10:22 am

    Family favorite! Thanks. Love that the sweetner to flour ratio is small and that the honey really tastes so well in recipe. I sub’d half cup of apf for millet powder each time we ve made it.

  6. Shantee

    July 17, 2014 at 2:42 pm

    I just made these and used 3 over ripe bananas but didn’t have enough vanilla or honey so the taste was a little off because they weren’t as sweet. I will definitely make this recipe again they still have a great flavor to them, I’ll just make sure I have enough honey next time for the right amount of sweetness.

  7. Jazmin

    May 12, 2014 at 8:36 pm

    Hi there,
    Your recipe sounds nice but would I be able to substitute the agave or honey for brown rice syrup as I already have some? Could I substitute the oil for something like natural yoghurt or applesauce? I’m cooking for a young baby.
    Thanks :)

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  9. hannahb_83

    March 10, 2014 at 7:46 pm

    I just love these; this recipe has become my go-to banana bread/muffin recipe. So yummy AND nutritious. Proof that “healthified” can taste just as good, if not better, than the more standard, unhealthy versions!

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  11. Tania

    November 13, 2013 at 9:26 pm

    could I use wheat bran instead of wheat germ?

  12. Bekki

    November 5, 2013 at 4:13 pm

    What can I use in place of the wheat germ to make these gluten free? My son loves these, but is now gluten, dairy, soy and flax free. :/

  13. Megan

    October 7, 2013 at 4:19 pm

    These were super amazing delicious! Granted I added chocolate chips. I love the texture the wheat germ gives them!

  14. hbnyc

    September 19, 2013 at 7:29 pm

    can these be frozen? if so, what’s the best way to do that?

    • catherine

      September 20, 2013 at 5:22 pm

      Yes! I bake them, then place on a sheet tray in the freezer until frozen (about 30 minutes), then transfer to a labeled freezer bag for up to 3 months!

  15. Amita

    August 29, 2013 at 7:48 pm

    Made these tonight with a few adjustments. Used half whole wheat and half AP flour. Used have honey and maple syrup (just because I got tired of squeezing the honey). Added only 2 bananas because that’s all I had and added 1/4 cup mini chocolate chips and walnuts. Absolutely delicious! I think next time I could use less sweetener because the ripe bananas make them plenty sweet. This one is a keeper!

  16. Cathy

    August 12, 2013 at 9:28 pm

    Did you really mean a whole tablespoon of vanilla? It is way too much vanilla for such a small batch. Too much salt for me as well. I would greatly reduce each, and the honey as well. I did have to sub half a cup of oats since I was low on wheat germ, however.

    • Kelly

      February 22, 2014 at 9:56 am

      This does seem like a lot of vanilla. What have others done? I want to make these today.

  17. Andrea

    June 29, 2013 at 5:13 pm

    These are awesome! I topped each with a couple mini white chocolate chips. So good!

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  19. Caroline

    June 20, 2013 at 1:07 pm

    These look great! I’m going to make them this week but am wondering if I can use something in place of the honey, as I plan to give some to my 9 month old. I wouldn’t even mind using a little sugar but then I’m not sure if I need to add some more liquid? Thanks in advance!

    • catherine

      June 21, 2013 at 10:42 am

      You could use agave instead of honey! You could use white or brown sugar, but then you’d have to increase the other liquids. So maybe 1/3 cup brown sugar, and 5 tablespoons of oil.

      • Caroline

        June 25, 2013 at 12:51 am

        Thank you! Was just trying to avoid agave since I didn’t have any in the house :) Thanks for your help!

  20. Teresa

    March 20, 2013 at 4:16 pm

    I subbed the flour and used whole wheat white flour. Turned out great! very moist! I also used honey…

  21. debra

    March 13, 2013 at 1:08 pm

    what fruit can I use besides bananas- try to stay away from them since my daughter gets constipated easily

  22. Shaina

    January 21, 2013 at 9:56 pm

    Just made these tonight and they are so yummy! I can’t wait to serve them up to my daughter for breakfast in the morning – she’s going to love them. I even caught my husband, who’s not a fan of “health food”, sneaking a few mini muffins for a snack : )

  23. Alexis

    January 17, 2013 at 2:47 pm

    These are delicious and a big hit in our house, especially with the almost 2 year old. I sprinkled a few enjoy life mini chocolate chips on the top of a few of them. I might just fold some into the entire batch next time.

    Thanks for the great recipe! We will be making these over and over again.

  24. rguzala1

    January 15, 2013 at 8:40 am

    Hi Catherine! I was just wondering if it made a difference if you used toasted wheat germ or raw wheat germ in your banana wheat germ muffin recipe?? Thanks so much!

    • catherine

      January 15, 2013 at 11:53 am

      Either one is fine!

  25. martinaaustin

    January 3, 2013 at 7:54 pm

    My husband and boys love these. I use Adams creamy pb, Bob’s Red Mill Old Fashioned Rolled Oats, Clover honey, and Whole Foods Organic Coconut Medium Flakes and it works perfect. I keep them in the fridge, covered and use them as a snack! Delicious and nutritious.

    • martinaaustin

      January 3, 2013 at 7:56 pm

      This review is for a different recipe! 😉

  26. Eva Davis

    November 12, 2012 at 10:50 pm

    looks great

  27. BB

    October 10, 2012 at 4:19 pm

    These are FANTASTIC!!! Thank you so much. I love your site.

  28. mk

    October 1, 2012 at 12:20 am

    OOPS…i meant ‘turned out perfectly.’ :)

  29. mk

    October 1, 2012 at 12:19 am

    i had a bunch of over-ripe bananas and searched weelicious for a recipe. my 2 year old just helped me to make these for our very first time! they turned out perfect! i can’t believe how amazing they came out. i’m such NOT the cook or the baker. in fact, this was the very first time my daughter helped in the kitchen… so i could definitely see the wheels turning in her head… oh, so we count how many spoonfuls of oil, oh the mixer is mixing everything, oh – i turned bananas into muffins, oh – the oven is hot, etc….and finally, OH, I’M EATING MUFFINS I MADE WITH MOMMY! thanks so much for sharing and perfecting this recipe.

  30. emily

    July 29, 2012 at 9:09 am

    These cooked faster than the stated times for me, so watch them! I was about 12min @350 for mini muffins and 20min @350 for mini loaves.

  31. cindy

    July 24, 2012 at 6:43 pm

    where do you get muffin liners for the mini muffin tin?

    • emily

      July 29, 2012 at 9:19 am

      Both Target and my local grocery store carry them, :)

  32. jonandmelissa08

    July 24, 2012 at 6:33 pm

    Those are amazing! I ate four of them right out of the oven! I’m not a honey fan so I substituted with maple syrup! Great recipe!

  33. Angela

    July 24, 2012 at 3:38 pm

    How many muffins does this make?

    • jonandmelissa08

      July 24, 2012 at 6:35 pm

      It made 24 mini muffins

      • Angela

        July 24, 2012 at 10:29 pm

        Any idea how many regular sized muffins it makes?

  34. Grace

    July 2, 2012 at 5:23 pm

    DANG! These are for serious! I’m trying to clean out the pantry before I move and needed a recipe to use up some of my wheat germ! These are truly incredible! Instead of banana slices on top, I generously topped them with frozen blueberies. Truly incredible. This recipe is a keeper.

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  37. Melinda

    January 5, 2012 at 10:04 pm

    A little late, but I made this using applesauce (unsweetened) instead of oil, and half wheat flour and half white flour.

    So delicious!! My little man loved it even more than the normal, butter-laden muffins that I usually make! (all the exclamation points are to show just how smitten I am with this recipe). These freeze GREAT. I doubled the recipe and baked it, then froze it so that I could re-heat it for breakfast whenever I needed. He asked for these muffins even more than sugary cereals or pre-packaged goods!

    Thanks for the recipe (:

    • Vivian

      January 25, 2013 at 4:17 pm

      How much applesauce did you use as the substitution for oil?

      • Hope

        February 13, 2013 at 3:14 pm

        I know your question was to Melinda but I regularly substitute unsweetened applesauce in basically any baking recipe that calls for oil, and I use it as an even swap. Hope this helps! :)

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  39. Tracy

    November 5, 2011 at 11:03 pm

    Made this in a bread loaf pan and it was delicious – my 14 month old ate almost half the loaf for breakfast! Thank you for such a healthy recipe to the butter/sugar-filled alternatives!

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  41. Lily'sMom

    June 1, 2011 at 11:15 am

    Just made these and added Butternut squash (I have a TON of it right now) instead of the third banana and 1.5 oz wild blueberries … YUMMY! I did find I needed to set the oven at 325 for 13 minutes, but I think my oven runs hot. The first batch came out a little hard and crusty.

  42. Lily'sMom

    May 31, 2011 at 12:05 pm

    Could I add organic oats, or would it mess up the texture?

  43. sward92207

    May 23, 2011 at 3:59 pm

    YUM!!! I just made them and they are delicious. Great snack in afternoon w coffee for me, and healthy snack for the rest of the family! Thanks
    Next time may substitute some wheat flour just for giggles.

  44. Lili H.

    May 2, 2011 at 8:44 pm

    Made these the other day and my lil’ munch (who is NOT a banana fan) ate 2! Great recipe because it makes one pan and is perfect for lil ones! (Oh, I used agave(for the first time) and was SUPER impressed with the results! Also used 2/3 c. regular flour and 1/3 cup whole wheat, no affect on texture!

  45. English

    April 27, 2011 at 6:35 pm

    I get excited about food that will blow my mind:D Making them tonight for my 16 month old and I:)

    • Aedrian

      February 3, 2014 at 11:39 pm

      Unfortunately, Jeanne, this drug is making a lot of money for AstraZeneca. You can buy high-quality fish oil, at least as good if not btteer than Lovaza, at the health food store. Lovaza is a joke. I poke fun at it every chance I get!

  46. Rebecca

    April 7, 2011 at 12:24 pm

    I made these muffins today and I love to texture, but mine turned out too salty. :( I used 1 tsp like the recipe called for and 1/2 cup honey instead of agave. I wonder if using agave would make a difference? I’ll try again using less salt!

    • emily

      July 29, 2012 at 9:07 am

      I used agave and mine were too salty also! I’m going to halve the salt next time.

  47. Kelly

    April 6, 2011 at 9:04 am

    YUMMMM!! We just made these this morning..huge hit and yum! Thanks for all the great ideas!

  48. Angie

    April 6, 2011 at 8:17 am

    The muffins have a lovely spongy consistency but unfortunately mine turned out much too salty! : ( Will omit the salt next time

    • emily

      July 29, 2012 at 9:03 am

      I agree, they are quite salty! (I used the exact amount called for) I’m going to halve the salt next time, and see how that goes. Delicious regardless! :)

    • catherine

      April 6, 2011 at 5:54 pm

      So interesting, how much salt did you put in them and what kind did you use? I have made this recipe a dozen times.

  49. Kat Haberlack

    February 23, 2011 at 10:20 am

    WOW! These are soooo amazing!!! I added some raisins in there too and they really were astounding. Very moist, sweet and delicious! Can’t wait to take these to a playdate.

  50. Sharlene Mulryan

    February 10, 2011 at 4:47 am

    I am certain relinquishing this IKEA cabinet completely free and i’m only going to be buying a brand-new case soon. If you happen to would use it and may even presume within 2-3 days, shoot me a contact and I’ll email you.

  51. Elita @ Blacktating

    February 4, 2011 at 8:23 am

    These just came out of the oven and they rock! Another winner, C. I can’t believe how sweet and delicious they are with just 1/2 cup of honey and no butter!

  52. Catherine M

    January 17, 2011 at 5:59 pm

    I am on the look out for organic wheat germ but can’t seem to find it locally. I tried TJ’s, WF, Sprouts, Henrys…but no one carries it. Any suggestions as to if/where it is sold?

    • Gloria

      April 6, 2011 at 5:11 pm

      you can find it at mothers market.

  53. Sondra

    December 23, 2010 at 7:12 pm

    My twins (13 months) love these, they ate 3 each as soon as they were cool enough, they could hardly wait the smell was driving them crazy!

  54. mamacoo

    December 18, 2010 at 9:14 am

    wondering if you use wholegrain or regular flour? what do you use on most recipes?

    • catherine

      December 21, 2010 at 5:29 pm

      I use whole wheat and regular in more of my recipes. This recipe contains regular. You need it so it can be light and airy since it has wheat germ in it.

  55. melanie

    December 4, 2010 at 9:37 am

    Wow, these are delicious! I am a bit believer in wheat germ and am impressed that the recipe called for so much of it. Great recipe, and great recipes on your site. Thank you!

  56. Marie

    December 2, 2010 at 3:40 pm

    I just made these without the banana on top and added a little nutmeg. They are SOOO good. Thank you!

  57. Andrea

    October 19, 2010 at 7:29 pm

    I read that agave is actually worse for you than High Fructose Corn Syrup? Any thoughts about this.
    It’s on

    • catherine

      October 20, 2010 at 3:57 pm

      Its just an option, you can use honey instead :)

  58. dawn

    October 10, 2010 at 6:10 pm

    Love these. I make something similar but i use flax seeds —the mixture of flax and wheatgerm would be good. A double whammy of omegas and vitamin E. I agree with Amy blueberries would be yummy too.

  59. heatherann22

    October 10, 2010 at 5:19 pm

    Can you freeze these?

    • catherine

      October 11, 2010 at 2:24 pm

      Yes you can :)

  60. Allison

    October 10, 2010 at 4:05 pm

    Has anyone done these without the banana topping? Just wondering if they’re just as yummy that way.

    • Amanda

      October 25, 2010 at 5:07 am

      I’m wondering the same thing because I only have 3 bananas. I’m wondering if it’s better to scale down the recipe or just skip the topping.

      • Heather

        November 1, 2010 at 7:52 pm

        I would actually recommend NOT using the banana slice topping. These are awesome muffins, but unless you serve them immediately, the banana slice on top becomes a very yucky mushy grey blob the next day.

      • catherine

        October 25, 2010 at 2:31 pm

        you can skip the topping :)

  61. Golda

    October 10, 2010 at 1:30 pm

    Awesome! I’m now in love with wheat germ. I added walnuts and a few chocolate chips.

  62. keiko koizumi

    October 8, 2010 at 11:57 pm

    Do you use toasted or raw wheat germ?

    • catherine

      October 11, 2010 at 2:37 pm

      I use have used raw and i have used toasted but i prefer toasted :)

  63. Ldyna

    October 3, 2010 at 5:47 pm

    Im so going to bake a batch real soon, for my son’s class 😀

  64. Dawn

    September 28, 2010 at 10:15 pm

    I made these with 2 bananas and about 3 oz of blueberries- it is so good! I want to eat the entire batch! They are perfect for rushed mornings for a quick breakfast! And even my junk-food-loving husband thought they were good!

  65. Amy

    September 1, 2010 at 12:43 am

    I highly recommend adding blueberries to this recipe. It jmakes the muffins so delicious! And even more healthful.

  66. Elena

    June 22, 2010 at 3:06 pm

    Loved the recipe- My 3 y/o loved helping me put it all together- and sharing the finished product with his baby brother (16mos)

  67. Lynn

    June 4, 2010 at 9:39 pm

    Absolutely easy and yummy!

  68. Jewel

    May 31, 2010 at 7:54 am

    My granddaughter loved these muffins and I was wondering if other fruits could be substituted.(Berries or pineapple?) If so how much of each fruit would I need? Thank you.

    • Lani

      May 10, 2014 at 7:21 pm

      At .38 weeks prego I was looking for an easy healthy muffin and I made these. So delicious! Thx, Catherine!.