BANANA WHEAT GERM MUFFINS
My whole family loves these muffins. I originally found this recipe in a weight watchers magazine from the mid-nineties. I saved it, although over the years I've tweaked it and it is no longer a low cal/low fat muffin. I think the original recipe used margarine, skim milk and 3 egg whites, not 100% positive though as I've been...
Provided by Amy H.
Categories Other Breakfast
Time 30m
Number Of Ingredients 16
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.
WHOLE-GRAIN BANANA YOGURT MUFFINS
Whole-wheat flour gives these muffins a rich, nutty flavor that's extra satisfying on fall days. Even though this recipe uses all whole-grain flour, the muffins stay light and tender in texture and delicate in taste. Combining the dry ingredients with a large proportion of wet - bananas, yogurt, oil and honey - keeps these from being dry and heavy. Plus, the acidity of yogurt and honey help mellow out the tannic taste of whole wheat. Because these muffins are so tender, their flat tops crack a bit instead of doming. You can adorn them and add crunch by sprinkling with oats, seeds, chopped nuts, grated coconut or cacao nibs before baking.
Provided by Genevieve Ko
Categories breakfast, brunch, quick breads, dessert
Time 30m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners or generously grease (with nonstick cooking spray or butter).
- In a large bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. In a medium bowl, whisk the bananas, yogurt, egg, brown sugar, oil and honey until just smooth.
- Pour the wet ingredients into the dry and gently stir with a silicone spatula just until no streaks of flour remain. Divide the batter evenly among the muffins cups. Sprinkle on toppings if you'd like.
- Bake until a toothpick inserted into a center muffin comes out clean, 20 to 23 minutes.
- Cool in the tin on a rack for 5 minutes, unmold and cool completely or serve warm.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 157 milligrams, Sugar 18 grams, TransFat 0 grams
MOIST BANANA STREUSEL MUFFINS
These moist muffins were created in my kitchen while trying to bake with whole wheat flour, which has more fiber than all-purpose flour.
Provided by Melissa Gibson
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 40m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray 10 muffin cups with cooking spray.
- Whisk 1 1/2 cups sifted whole wheat flour with baking soda, baking powder, salt, and 1/2 teaspoon cinnamon in a large bowl. Mix together mashed bananas, 1/2 cup melted unsalted butter, egg, white sugar, and vanilla extract in a separate bowl. Gently fold banana mixture into dry ingredients just until moistened; do not overmix. Spoon batter into prepared muffin cups, filling them about 3/4 full.
- Mix dark brown sugar with 2 tablespoons whole wheat flour and 1/2 teaspoon cinnamon in a bowl, stirring until combined; mash 1 tablespoon unsalted butter into the mixture with a fork until streusel topping resembles crumbs. Sprinkle topping over muffins.
- Bake muffins in the preheated oven until a toothpick comes out clean or with moist crumbs, about 20 minutes.
Nutrition Facts : Calories 277.6 calories, Carbohydrate 43 g, Cholesterol 46.1 mg, Fat 11.4 g, Fiber 3.4 g, Protein 3.8 g, SaturatedFat 6.8 g, Sodium 302.2 mg, Sugar 24.8 g
WHEAT GERM AND BANANA MUFFINS
Provided by Blythe Boyd
Categories Bread Breakfast Brunch Bake Vegetarian Banana Bon Appétit
Yield Makes 16
Number Of Ingredients 10
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 MUFFINS
from the back of the Hodgson Mill Wheat Germ box; I made them with honey, the first time, kinda bland, but a good basic muffin.
Provided by southernitaliangirl
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400*F.
- Line or grease muffin tin.
- Beat egg, mix with milk.
- Add wheat germ to milk and egg mixture- let stand a minute or two to 'hydrate'.
- Sift dry ingredients into slurry mix.
- Add oil and honey and stir.
- Fill muffin cups about half full.
- Bake 15-20 min.
Nutrition Facts : Calories 125.7, Fat 4.5, SaturatedFat 1.1, Cholesterol 20.5, Sodium 285.6, Carbohydrate 18.1, Fiber 2.5, Sugar 4.5, Protein 4.8
WHEAT GERM AND BANANA MUFFINS
From Bon Appitit, although this muffin is so simple and basic, it is pretty tasty and deserves to be posted.
Provided by Marz7215
Categories Breads
Time 40m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 166.2, Fat 6.1, SaturatedFat 1.1, Cholesterol 27.5, Sodium 190.6, Carbohydrate 25, Fiber 1.4, Sugar 11.2, Protein 3.6
BANANA-WHEAT GERM MUFFINS (VEGAN)
These are great for when you want a sweet treat. Not as sweet as cupcakes, yet sweeter than most "healthy" muffins (due to the bananas), these are perfect any time! The recipe is from Veganomicon.
Provided by PDX Meems
Categories Quick Breads
Time 42m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 153.4, Fat 7.5, SaturatedFat 0.7, Sodium 169.2, Carbohydrate 19.2, Fiber 3.3, Sugar 3.3, Protein 4.2
BANANA WHEAT GERM MUFFINS
This was found on the back of Roger's Wheat Germ, but I have changed the all purpose flour to whole wheat. DS has been going through some testings for Celiac and we were told to up his fibre intake. Everyone enjoys these very much.
Provided by Mom2AbbyandParker
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 11
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.
Nutrition Facts : Calories 195.9, Fat 7, SaturatedFat 1.3, Cholesterol 36.7, Sodium 254.3, Carbohydrate 29.8, Fiber 3.6, Sugar 11.3, Protein 5.9
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