Rating: 3 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

Those tiny brown spots on ripe bananas are called sugar spots; fruits that have them make the sweetest muffins. Vegetable oil makes these muffins tender and keeps them from becoming dry.

Recipe by Cooking Light May 2002

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Credit: Karry Hosford

Recipe Summary

Yield:
12 servings (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Add banana and milk; beat well.

  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, wheat germ, baking powder, baking soda, and salt in a medium bowl, stirring well with a whisk. Add to sugar mixture; beat just until moist.

  • Spoon batter evenly into 12 muffin cups coated with cooking spray. Bake at 350° for 22 minutes or until muffins spring back when touched lightly in center. Cool in pan 5 minutes on a wire rack; remove from pan. Place muffins on wire rack.

Nutrition Facts

183 calories; calories from fat 28%; fat 5.7g; saturated fat 0.9g; mono fat 1.3g; poly fat 3.1g; protein 4.3g; carbohydrates 30g; fiber 1.4g; cholesterol 18mg; iron 1.6mg; sodium 155mg; calcium 61mg.
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