The Pempel family's favorite banana muffins
CATEGORIES
INGREDIENTS
- Cooking Time: 22
- Servings: 12
- Batter:
- 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)
- Topping:
- 3 tablespoons wheat germ
- 2 tablespoons packed brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon unsalted butter, melted
- 1/8 teaspoon ground cinnamon
DIRECTIONS
- 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.