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These Banana Wheat Germ Muffins are moist, tender, and just sweet enough, with a warm, nutty, oaty flavor from the wheat germ. They come together in one bowl and are the perfect way to put those spotty, overripe bananas to good use.
Table of Contents
Why You’ll Love This Recipe
- Simple to make with everyday ingredients.
- Wheat germ adds a warm, nutty, oaty flavor and hearty texture.
- 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 a nutty flavor and hearty texture.
- 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 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 Muffin Recipes
Next time you have a craving for a delicious banana muffin, try these! They’re easy to make, moist, and so good the whole family will love them. 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.
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.
Score!
These were delicious. My daughter ate them, so I’ll be making them again.
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?
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.
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.
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 🙂
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!
could I use wheat bran instead of wheat germ?
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. :/
These were super amazing delicious! Granted I added chocolate chips. I love the texture the wheat germ gives them!
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!