Banana Berry Wheat Germ Muffins
Start your morning right with these wholesome Banana Berry Wheat Germ Muffins, a deliciously moist and nutrient-packed treat perfect for breakfast or an on-the-go snack. This recipe combines the natural sweetness of ripe bananas and mixed berries with the subtle nutty flavor of wheat germ, creating a hearty muffin with a delightful texture. A blend of all-purpose and whole wheat flour provides balance, while Greek yogurt and unsweetened applesauce keep these muffins light yet satisfying. Finished with a touch of cinnamon and optional honey for sweetness, these muffins are a great way to sneak in fiber and vitamins without sacrificing flavor. Quick to prepare in just 15 minutes and baked to perfection in under 25 minutes, they’ll soon become a household favorite. Bake a batch today for a healthier twist on classic berry muffins!
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Recipe Information
Ingredients
- 2 large ripe bananas (mashed)
- 1 cup mixed berries (blueberries, raspberries, or strawberries, chopped if large)
- 1 cup all-purpose flour
- 0.5 cup whole wheat flour
- 0.25 cup wheat germ
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 0.25 cup unsweetened applesauce
- 0.5 cup Greek yogurt (plain or vanilla)
- 0.25 cup honey (optional for sweetness)
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick cooking spray.
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, wheat germ, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, combine the mashed bananas, applesauce, Greek yogurt, honey (if using), egg, and vanilla extract. Whisk until smooth and well combined.
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense.
Fold in the mixed berries using a spatula, ensuring the berries are evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 224 mg | 74% | |
| Sodium | 1833 mg | 80% | |
| Total Carbohydrate | 304.7 g | 111% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 112.6 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 249 mg | 19% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2216 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
