How to make it

  • Preheat oven to 375 degrees.
  • Line 16 muffin cups with paper or foil liners or coat with nonstick cooking spray
  • Whisk both flours, wheat germ, baking powder, cinnamon, baking soda, salt, and nutmeg in a large bowl.
  • Whisk eggs and sugar in another bowl until well blended. Add the bananas, buttermilk, oil and vanilla. Stir until just blended. Stir in dry ingredients. Fold in nuts, if using.
  • Divide batter among prepared muffin tins. Bake until the muffins are puffed and golden and a toothpick inserted in the center comes out clean, about 15 to 20 minutes.
  • Cool muffins in pan on rack 10 minutes. Turn muffins out onto rack. Eat warm or cool completely.
  • Per muffin: 144 calories; 4 g protein; 29 g carbs; 2 g fiber; 2 g fat (0 sat); 27 mg cholesterol; 191 mg sodium.

Reviews & Comments 3

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  • jones2888 14 years ago
    I'd stick with the wheat germ as indicated in the recipe. Mine turned out fantastic when I used the wheat germ.
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    " It was just okay "
    debbiemrosa ate it and said...
    These turned out okay. I used wheat bulgar instead of wheat germ and it was way too crunchy for my taste. Also, 1/2 of my recipe got a bit overcooked so the muffin stuck to the paper and we lost 1/2 of the muffin in the peeling process :-(
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    " It was excellent "
    marky90 ate it and said...
    Great combo of healthy ingredients for a great muffin! Marky
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