Whole Wheat Banana Berry Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 209.5
  • Total Fat: 6.2 g
  • Cholesterol: 35.1 mg
  • Sodium: 115.5 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 3.7 g
  • Protein: 4.6 g

View full nutritional breakdown of Whole Wheat Banana Berry Muffins calories by ingredient


Low on sugar, high nutrition. A source of fiber. Low on sugar, high nutrition. A source of fiber.
Number of Servings: 12


    Whole Wheat Flour, 1.5 cup
    Wheat germ, 0.5 cup
    (or 2 cups flour and no wheat germ)
    Baking Soda, 1 tsp
    Cinnamon, ground, 1 tsp
    Cooking Oil, .25 cup (I use canola)
    Applesauce, unsweetened, .5 cup
    Egg, fresh, 2 large
    Splenda Brown Sugar, 0.75 cup (or regular brown sugar, or half white Splenda and half brown sugar)
    Vanilla Extract, 1 tsp
    Banana, fresh, 3 medium (7" to 7-7/8" long)
    Cut berries, 1 cup


Makes one dozen muffins.

Preheat the oven to 375 degrees F (190 degrees C). Grease 12 large muffin cups, or line with paper liners.

In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas.

Combine the flour, wheat germ, baking soda and cinnamon; Stir into the banana mixture until moistened. Stir in the berries until evenly distributed. (I use frozen mixed berries defrosted and chopped in the food processor. Large bits of berries can make for a doughy muffin.)

Spoon batter into muffin cups until completely filled.

Bake for 20 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly.

Cool before removing from the muffin tins.

Number of Servings: 12

Recipe submitted by SparkPeople user PRAIRIEDAWNPAM.