These nutritious 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 too!
Table of Contents
Why You’ll Love This Recipe
- Simple to make with everyday ingredients.
- Packed with fiber and nutrients from wheat germ.
- Naturally sweetened with ripe bananas and honey instead of tons of sugar. I have tons of recipes using ripe bananas you could try!
- Moist, tender, and perfect for breakfast or a snack.
- Ready in under 30 minutes!
The Ingredients
- All-purpose flour: The base for a fluffy muffin.
- Wheat germ: Adds texture and nutritional benefits.
- Baking Soda & Baking Powder: Work together to help the muffins rise.
- Very ripe bananas: Since there’s very little additional sweetener in these muffins, using very ripe, naturally sweet bananas is imperative. The spottier, the better!
- Honey: We use honey (or agave) instead of granulated sugar in this recipe to naturally sweeten the muffins.
- Vegetable oil: Keeps the muffins tender.
- Vanilla extract: Adds a rich depth of flavor.
- Large egg: Binds the ingredients together.
Variations and Substitutions
- Add-Ins: Try adding some dark chocolate chips, dried fruit or chopped nuts for extra flavor and texture.
- Sweetener: Feel free to use maple syrup instead of honey or agave to sweeten the muffins.
- Wheat Germ: If you don’t have wheat germ, feel free to substitute it with oat bran or whole wheat flour.
How to Make Banana Wheat Germ Muffins
Step 1: Preheat oven to 350 degrees. Combine flour, wheat germ, baking powder, baking soda, salt in a bowl.
Step 2: In a standing mixer or with a hand mixer, combine the 3 bananas, honey or agave, oil, vanilla and egg. Beat until combined and bananas are mashed.
Step 3: Gently mix in the dry ingredients in 3 stages until just combined. Do not over-mix.
Step 4: Grease or line muffin cups or mini loaf pans and fill 3/4 full with the mixture.
Step 5: Place the slices of banana on top of each filled muffin cup or decoratively over the loaf pan.
Step 6: 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.
Make-Ahead and Storage
Muffins are so great to make each week to have on hand. We always have a batch on the counter or in the freezer. These banana wheat germ muffins are great to make ahead for a quick breakfast or healthy snack. Store them in an airtight container at room temperature for up to three days or freeze them for longer storage. Just warm them up when you’re ready to enjoy! I’m also loving Flourless Pumpkin Chocolate Muffins, Spinach Cake Muffins, and Carrot Pineapple Muffins right now!
Tips and Tricks
- Use very ripe bananas for maximum sweetness and flavor.
- Don’t over-mix the batter to keep the muffins light and fluffy.
More Healthy Muffin Recipes
Next time you have a craving for a delicious banana muffin, try these! They’re packed with nutrients, easy to make and so delicious. Let me know what you think of this recipe by leaving a comment and rating below!
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Banana Wheat Germ Muffins
Equipment
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°F.
- Combine flour, wheat germ, baking powder, baking soda, salt in a bowl.
- In a standing mixer or with a hand 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.
Notes
- Use very ripe bananas for maximum sweetness and flavor.
- Don’t over-mix the batter to keep the muffins light and fluffy.
- Storage: Store in an airtight container at room temperature for up to three days or freeze for longer storage.
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!
I would reduce the salt to 1/2 a teaspoon, otherwise delicious
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 🙂
Can you substitute almond or coconut flour for this recipe?
I sub oats (ground to a flour) for the wheat germ and love it!
I completely agree. Way too salty. I reduced salt to 1/4 tsp.
I completely agree. Way too salty. I reduced salt to 1/4 tsp.
I completely agree. Way too salty. I reduced salt to 1/4 tsp.
Score!
These were delicious. My daughter ate them, so I’ll be making them again.
[…] things to make this week: English granary bread, banana wheat germ muffins with chocolate chips, strawberry-cream cheese “sushi” rolls, French bread, pizza sauce, […]
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!
1 regular size muffin!
These are delicious and moist! How many muffins is the nutritional info for?