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.
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
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Preheat oven to 350°.
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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.
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Spoon mixture into muffin cups coated with cooking spray, filling two-thirds full. Bake at 350° for 20 minutes. Serve warm.
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carbo rating: 16
The Complete Step-by-Step Low Carb Cookbook
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