Banana Wheat Germ Muffins
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!
Servings: 12
Calories: 190kcal
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.
Nutrition
Calories: 190kcal | Carbohydrates: 33g | Protein: 4g | Fat: 5g | Cholesterol: 15mg | Sodium: 280mg | Fiber: 3g | Sugar: 16g