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: KitchenAid Precision 24-cup Mini Muffin Pan


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Banana Wheat Germ Muffins (makes 12 muffins)

Prep Time: 5 mins Cook Time: 20 mins

nut free


  • 1 Cup all purpose flour
  • 1 Cup wheat germ
  • 1 Tsp baking soda
  • 1/2 Tsp baking powder
  • 1 Tsp kosher 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 Tbsp vegetable oil
  • 1 Tbsp vanilla
  • 1 large egg


1. Preheat oven to 350 degrees.

2. Combine flour, wheat germ, baking powder, baking soda, salt in a bowl.

3. In a standing mixer combine the 3 bananas, agave, oil, vanilla and egg. Beat until combined and bananas are mashed.

4. Gently mix in the dry ingredients in 3 stages until just combined. Do not over-mix.

5. Grease or line muffin cups or mini loaf pans and fill 3/4 full with the mixture.

6. Place the slices of banana on top of each filled muffin cup or decoratively over the loaf pan.

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. Cool and serve.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.