Banana Wheat Germ Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 1/2 c Whole Wheat Flour1 c Toasted Wheat Germ1/2 c Finely Chopped Walnuts or Pecans1/4 c Lightly Packed Splenda Brown Sugar Blend2 1/2 ts Baking Powder1/4 t Ground Nutmeg1/2 t Salt2 lg Eggs1 c Mashed Ripe Bananas; (2-3 Bananas)3/4 c 1% milk1/4 c Canola Oil1 t Vanilla
Preheat oven to 400°. Spray the insides of a regular size (1/3 cup) muffin pan with cooking spray.
In a medium size bowl thoroughly combine the flour, wheat germ, walnuts, sugar blend, baking powder, nutmeg and salt.
Beat the eggs in a large bowl. Beat in the mashed banana, being certain to break up any large lumps. Beat in the milk, oil and vanilla until smooth. Add the dry mixture to this bowl and stir just until it is evenly moistened. Do not overbeat it.
Spoon the batter into the prepared muffin pan. Bake 15-17 minutes or until a knife inserted in the center of a muffin comes out dry. Cool the muffins on a rack a few minutes before serving. They are better warm, not hot.
Makes 18 muffins.
Number of Servings: 18
Recipe submitted by SparkPeople user JACINDA222.
In a medium size bowl thoroughly combine the flour, wheat germ, walnuts, sugar blend, baking powder, nutmeg and salt.
Beat the eggs in a large bowl. Beat in the mashed banana, being certain to break up any large lumps. Beat in the milk, oil and vanilla until smooth. Add the dry mixture to this bowl and stir just until it is evenly moistened. Do not overbeat it.
Spoon the batter into the prepared muffin pan. Bake 15-17 minutes or until a knife inserted in the center of a muffin comes out dry. Cool the muffins on a rack a few minutes before serving. They are better warm, not hot.
Makes 18 muffins.
Number of Servings: 18
Recipe submitted by SparkPeople user JACINDA222.
Nutritional Info Amount Per Serving
- Calories: 138.5
- Total Fat: 6.1 g
- Cholesterol: 23.5 mg
- Sodium: 147.6 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 2.7 g
- Protein: 4.9 g
Member Reviews