ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Whole Wheat-Banana Muffins

Yield 16 servings (serving size: 1 muffin)
The toasted wheat germ not only adds nutty flavor to the muffins, but also a dose of vitamin E--a vitamin that may prevent blood clots, strokes, and cancer.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/4 cup toasted wheat germ
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups mashed very ripe banana (about 3 large)
  • 1/3 cup
  • 1/4 cup vegetable oil
  • 1 large egg, lightly beaten
  • Cooking spray

Nutrition Information

  • calories 118
  • caloriesfromfat 0.0 %
  • fat 4.4 g
  • satfat 0.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3 g
  • carbohydrate 17.8 g
  • fiber 1.9 g
  • cholesterol 15 mg
  • iron 0.9 mg
  • sodium 182 mg
  • calcium 23 mg

How to Make It

  1. Preheat oven to 350°.

  2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients in a large bowl; make a well in center of mixture. Combine banana and next 3 ingredients; add to dry ingredients, stirring just until moist.

  3. Spoon mixture into muffin cups coated with cooking spray, filling two-thirds full. Bake at 350° for 20 minutes. Serve warm.

  4. carbo rating: 16

The Complete Step-by-Step Low Carb Cookbook