Banana and Wheatgerm Muffins

Banana and Wheatgerm Muffins offer a delicious twist on the classic banana muffin. The addition of wheat germ enhances the flavor and adds a nutritious boost, although some vitamin E content is reduced during baking.

However, the fiber content remains intact, making these muffins a wholesome choice. Try this recipe with unbleached white flour and very ripe bananas. I’m sure you’ll enjoy these tasty and nutritious muffins!

Ingredients

• 1 1/2 cup unbleached flour
• 3/4 cup sugar
• 1 T baking powder
• 3/4 t salt
• 3/4 cup toasted wheat germ
• 1 1/2 cup mashed ripe bananas (about 3)
• 1/2 cup milk
• 2 large eggs
• 1/3 cup vegetable oil
• 1 t vanilla extract

Method – Banana and Wheatgerm Muffins 

• Preheat oven to about 190 C (400F).
• 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, greased muffin tins, dividing equally.
• Bake Banana and Wheatgerm muffins until tops are golden brown and tester inserted into centre comes out clean, about 20-25 minutes.

Enjoy the goodness of Banana and Wheatgerm Muffins as a tasty and nourishing addition to your daily routine. These muffins are not only delicious but also packed with beneficial nutrients, making them a smart choice for those looking to maintain a balanced diet.

Share them with family and friends.

And here another version of the muffin using bananas – Banana and Mango Muffins