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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 170.0
  • Total Fat: 8.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 85.2 mg
  • Total Carbs: 20.1 g
  • Dietary Fiber: 2.2 g
  • Protein: 4.0 g

View full nutritional breakdown of Banana Wheat Germ Pumpkin Seed Muffins calories by ingredient
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Banana Wheat Germ Pumpkin Seed Muffins

Submitted by: FATGURL2LOSE68

Introduction

Recipe from 1 Mix, 100 Muffins Cookbook by Susanna Tee

I've made a few changes to suit a vegan diet such as Egg Replacer, and Oatmilk
Recipe from 1 Mix, 100 Muffins Cookbook by Susanna Tee

I've made a few changes to suit a vegan diet such as Egg Replacer, and Oatmilk

Number of Servings: 12

Ingredients

    1 Cup All purpose flour
    2 Cups Wheat Germ
    1 Tbsp Baking Powder
    1/4 Cup Splenda
    1/3 Cup Pumpkin seeds
    2 Ripe Bananas
    2/3 Cup Skim Milk (or substitute)
    2 eggs (or substitute)
    6 Tbsp Sunflower oil

Directions

Preheat ove to 400 degrees farenheit/200 degrees Celcius.
Grease muffin pan or line with muffin paper liners.
Sift together the flour and baking powder into a large bowl.
Stir in sugar, wheat germ, and half of the pupkin seeds (I ground them prior).

Blend bananas and milk in a blender.
Lightly beat eggs in a bowl then beat banana and milk mixture and add the oil.
Make a well in the dry ingredients and pour the beaten liquid ingredients into the well.

Stir gently until just combined but do not overmix.
Spoon batter into the prepare muffin pan.
Sprinkle remaining pumpkin seeds over the tops of the muffins.
Bake for 20 minutes until well risen, golden brown, and firm to touch.

Let stand in pan for 5 minutes, then serve warm or transfer to wire rack to cool completely.

Makes 12 muffins.

Number of Servings: 12

Recipe submitted by SparkPeople user 45TOSHED.






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