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.

Yield: 16 servings (serving size: 1 muffin)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 118
  • Calories from fat: 0.0%
  • Fat: 4.4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3g
  • Carbohydrate: 17.8g
  • Fiber: 1.9g
  • Cholesterol: 15mg
  • Iron: 0.9mg
  • Sodium: 182mg
  • Calcium: 23mg

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)
  • 1/4 cup vegetable oil
  • 1 large egg, lightly beaten
  • Cooking spray

Preparation

  1. 1. Preheat oven to 350°.
  2. 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. 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
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