Best Banana Wheat Germ Muffins Recipes

WHEAT GERM AND BANANA MUFFINS

Steps:

• Preheat oven to 400°F. Line 16 muffin cups with foil muffin papers. Sift first 4 ingredients into medium bowl. Mix in wheat germ. Combine bananas, milk, eggs, oil and vanilla extract in large bowl and whisk to blend. Mix in dry ingredients. Spoon batter into prepared muffin cups, dividing equally.
• Bake muffins until tops are golden brown and tester inserted into center comes out clean, about 25 minutes.

WHEAT GERM STREUSEL BANANA MUFFINS

Steps:

• In a large bowl, combine the flours, brown sugar, baking powder, baking soda and salt. In another bowl, beat the bananas, egg, oil and applesauce until well blended. Stir into dry ingredients just until moistened., Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. For streusel, combine the brown sugar, wheat germ and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter., Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

BANANA WHEAT GERM MUFFINS

Steps:

• Preheat oven to 375°F.
• Grease muffin tins.
• Combine whole wheat flour,wheat germ,bown sugar,baking powder,baking soda and salt, stir well.
• In another bowl blend bananas, milk, lemon juice, vegetable oil and eggs.
• Add the banana mixture to the dry ingredients and stir until just blended.
• Spoon into prepared muffin tins and bake for 20-25 minutes.

BANANA-WHEAT GERM MUFFINS (VEGAN)

Steps:

• Preheat the oven to 375°F Lightly grease a 12-cup muffin tin with cooking spray (or use foil muffin liners--much easier).
• Pour the soy milk into a measuring cup and add the vinegar to it. Set it aside to curdle.
• Meanwhile, mash the bananas in a large mixing bowl. Add the soy milk mixture to the bowl along with the oil, sugar, and vanilla, and mix well.
• In a separate bowl, mix together the flour, wheat germ, cinnamon, baking powder, and salt. Add this to the banana mixture and use a wooden spoon to gently stir the ingredients, until all the dry ingredients are just moistened (do not over-stir!).
• Fill the muffin cups three-quarters full and bake for 22 minutes. Remove from the oven and, once cool enough to handle, transfer to a cooling rack to cool the rest of the way. You can also serve them warm.

BANANA WHEAT GERM MUFFINS

Steps:

• 1. Heat oven to 400 degrees.
• 2. Grease and flour muffin pan or line with paper liners.
• 3. Combine topping ingredients, mix well; set aside.
• 4. In medium bowl combine bananas, milk, butter, and eggs. Mix well.
• 5. In a large bowl, combine flour, wheat germ, baking powder, salt, sugar and pie spice; mix well.
• 6. Mix together wet and dry ingredients.
• 7. Fill muffin cups almost full.
• 8. Sprinkle topping evenly over batter, patting gently.
• 9. Bake 22 minutes.
• 10. Cool for 5 minutes in pan. Next, remove muffins from pan and finish cooling on wire rack.

BANANA BERRY WHEAT GERM MUFFINS

Steps:

• Preheat oven to 400°F Spray jumbo muffin tins with nonstick coating.
• Combine flour, wheat germ, Splenda, baking soda, baking powder, and salt in medium bowl.
• Whisk together banana, milk, yogurt, oil, and egg whites in large bowl.
• Add dry to wet and stir until just combined (add more milk if needed - the batter should be thick). Gently stir in berries.
• Spoon batter into muffin tins, being careful not to overfill. Top each muffin with a small amount of jam.
• Bake for 20-25 minutes or until toothpick comes out clean.