Banana Wheat Germ Muffins are super healthy, delicious and a great way to use your overripe bananas. Wheat germ adds great taste and is so good for you!
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 instead of bread, as portion control is easier and little muffins are the perfect size for little hands.I used this mini muffin pan and it was great!
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!
Muffins are so great to make each week. We always have a batch on the counter or in the freezer. I love Flourless Pumpkin Chocolate Muffins, Spinach Cake Muffins, Carrot Pineapple Muffins right now, but there are so many more on Weelicious!
Banana Wheat Germ Muffins
Ingredients
- 1 cup all purpose flour
- 1 cup wheat germ
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 3 medium sized very ripe bananas, mashed, plus 1 banana sliced approx. 3/4 inch thick for topping
- 1/2 cup agave or honey
- 3 tablespoon vegetable oil
- 1 tablespoon vanilla
- 1 large egg
Instructions
- Preheat oven to 350 degrees.
- Combine flour, wheat germ, baking powder, baking soda, salt in a bowl.
- In a standing mixer combine the 3 bananas, agave, oil, vanilla and egg. Beat until combined and bananas are mashed.
- Gently mix in the dry ingredients in 3 stages until just combined. Do not over-mix.
- Grease or line muffin cups or mini loaf pans and fill 3/4 full with the mixture.
- Place the slices of banana on top of each filled muffin cup or decoratively over the loaf pan.
- 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.
- Cool and serve.
I made these for the first time today. I followed the recipe exactly other than subbing coconut oil for the vegetable oil. They turned out soooo yummy! They have a perfect slight crisp on the outside but are so soft on the inside. The wheat germ gives them a warm, oaty taste that is absolutely delicious. This recipe is a keeper! I hope my baby boy likes them as much as I do.
So happy you loved them!
Hey how do you freeze these once they are made
Good question! Let them cool completely and then wrap them individually and store in a freezer safe container for up to 3 months. When you’re ready to eat you can thaw on the counter or gently warm in the microwave.
These muffins are sooo tender and have the best rich oaty flavor from the wheat germ. I added some mini dark chocolate chips, bc…chocolate…and it’s going to be difficult to make them last the week!! I love the banana slice on top too, they look just about as good as they taste. The only other thing I subbed was 100% maple syrup because I ran out of agave. Thank you for another amazing recipe!
Thanks for the comment Jackie! So happy you like them 🙂