Whole Wheat-Banana Muffins

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.


16 servings (serving size: 1 muffin)

Recipe from

Oxmoor House

Nutritional 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


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


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.

carbo rating: 16