The Pempel family's favorite banana muffins
1 1/2 cups all-purpose flour
1/2 cup wheat germ
1/2 cup packed brown sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 medium ripe bananas, mashed (about 3/4 cup)
3/4 cup of skim milk (I use low-fat milk)
3 tablespoons unsalted butter, melted
2 large egg whites, lightly beaten (I use the whole egg not just the whites)
3 tablespoons wheat germ
2 tablespoons packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon unsalted butter, melted
1/8 teaspoon ground cinnamon
Preheat the oven to 200 C (400 F).
Lightly grease 12 regular-sized muffin cups, or coat with nonstick spray.
In a large mixing bowl, combine the flour, wheat germ, brown sugar, baking powder, cinnamon, nutmeg, and salt.
In a small bowl, mix together the mashed bananas, milk, butter, and egg whites. Stir the liquid ingredients into the dry ingredients just until the dry ingredients are moistened, about 20 strokes.
Spoon the batter into the muffin cups, dividing the batter evenly.
For the wheat germ topping, in a small bowl, combine all of the topping ingredients and mix until blended. Sprinkle over the muffins, diving the mixture evenly, and pat down onto the muffins.
Bake for 20-22 minutes, or until the muffins are browned and a wooden skewer inserted in the center of a muffin comes out clean.
Cool one minute, the remove from the muffin tin and transfer to a wire rack to cool or a basket to serve warm.
Makes 12 muffins.
Pairs Well With
I love this recipe for two reasons: 1) The wheat germ, which is packed with protein and fiber, gives the muffins a satisfying crunch & 2) It is a crowd pleaser.