Wheat Germ and Banana Muffins
Start your morning on a wholesome note with these flavorful Wheat Germ and Banana Muffins, a perfect blend of health and indulgence. Made with nutrient-rich whole wheat flour, a touch of nutty wheat germ, and naturally sweet bananas, these muffins strike the ideal balance between hearty and moist. Infused with warm cinnamon and sweetened with brown sugar, they’re a delightful treat that pairs beautifully with your morning coffee or afternoon tea. Quick and easy to make, these muffins are ready in just 35 minutes, making them a go-to recipe for busy mornings or meal prepping. Whether enjoyed fresh out of the oven or saved for later, these muffins are a nutritious snack you’ll love to have on hand. Designed for both flavor and health, this recipe offers a satisfying way to start your day while fueling your body.
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.5 cup All-purpose flour
- 0.25 cup Wheat germ
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 3 medium Ripe bananas (mashed)
- 1 large Egg
- 0.5 cup Brown sugar
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.25 cup Milk
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups with oil.
In a large mixing bowl, whisk together whole wheat flour, all-purpose flour, wheat germ, baking powder, baking soda, salt, and ground cinnamon until well incorporated.
In a separate medium bowl, mash the bananas until smooth. Add the egg, brown sugar, vegetable oil, vanilla extract, and milk. Mix until well combined.
Pour the wet ingredients into the dry ingredients and gently fold the batter together using a spatula or wooden spoon. Be careful not to overmix—stop stirring as soon as the flour is just moistened.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Transfer the muffins to a wire rack to cool completely.
Serve warm or store in an airtight container for up to 3 days at room temperature. These muffins also freeze well for longer storage!
Nutrition Facts
Calories |
1936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 37.6 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 1692 mg | 74% | |
| Total Carbohydrate | 310.0 g | 113% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 120.3 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 270 mg | 21% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2383 mg | 51% | |
*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.
