Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Add banana and milk; beat well.
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.
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.
I've made these several times over the years. They are pretty basic. If you want to jazz them up a bit, add some chopped nuts, some cinnamon, or some chocolate chips. I use 2 ripe bananas, plain wheat germ, and 2 whole eggs. I don't beat the sugar together with the eggs but once I add the liquid to the dry, I do pull out the hand mixer and blend them well. Bake time is spot on for me.
No banana taste, even though I added extra banana. Maybe these need vanilla extract or some lemon zest. Agree there are awesome banana bread recipes that blow this away but I like muffins as portion control for my kids.
These muffins were really delicious. For my daughter's 6th birthday celebration at school, she insisted on bringing in a healthy snack (that's my girl!). We made these together, and they turned out really tasty. I did substitute apple sauce for the oil to reduce the fat, which I usually do in baking recipes that call for oil, and no one ever knows the difference.
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