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.
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)
1/4 cup vegetable oil
1 large egg, lightly beaten
How to Make It
Preheat oven to 350°.
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.
Spoon mixture into muffin cups coated with cooking spray, filling two-thirds full. Bake at 350° for 20 minutes. Serve warm.
I followed the recipe up until the last minute when I threw in some cinnamon and chopped walnuts. Usually when I eat muffins I've made, I eat them plain. But this time I spread butter on them. If I were to make these again, and I might, I'd add some sugar.
I love these muffins and they are a huge hit with my picky six year old. I have been making them for years. I substitute apple sauce for the oil and add about a 1/4 cup of chocolate chips. These are a staple in our house.
A very delicious muffin! I did not have high expectations because there were so few ingredients (no sugar!), and it was so simple and fast. Boy was I surprised. These muffins are not especially attractive (a bit bumpy looking), but the flavor is scrumptious!
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