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Sugar Spot Banana Muffins

Photo: Karry Hosford
Yield 12 servings (serving size: 1 muffin)
Those tiny brown spots on ripe bananas are called sugar spots; fruits that have them make the sweetest muffins. Vegetable oil makes these muffins tender and keeps them from becoming dry.

Ingredients

  • 2/3 cup packed light brown sugar
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 large egg white
  • 3/4 cup mashed ripe banana
  • 1/3 cup fat-free milk
  • 1 1/3 cups all-purpose flour (6 ounces)
  • 2/3 cup honey-crunch wheat germ
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Cooking spray

Nutrition Information

  • calories 183
  • caloriesfromfat 28 %
  • fat 5.7 g
  • satfat 0.9 g
  • monofat 1.3 g
  • polyfat 3.1 g
  • protein 4.3 g
  • carbohydrate 30 g
  • fiber 1.4 g
  • cholesterol 18 mg
  • iron 1.6 mg
  • sodium 155 mg
  • calcium 61 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Add banana and milk; beat well.

  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, wheat germ, baking powder, baking soda, and salt in a medium bowl, stirring well with a whisk. Add to sugar mixture; beat just until moist.

  4. Spoon batter evenly into 12 muffin cups coated with cooking spray. Bake at 350° for 22 minutes or until muffins spring back when touched lightly in center. Cool in pan 5 minutes on a wire rack; remove from pan. Place muffins on wire rack.