Wheat Germ And Banana Muffins Recipes

WHEAT GERM STREUSEL BANANA MUFFINS

Steps:

• In a large bowl, combine the flours, brown sugar, baking powder, baking soda and salt. In another bowl, beat the bananas, egg, oil and applesauce until well blended. Stir into dry ingredients just until moistened., Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. For streusel, combine the brown sugar, wheat germ and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter., Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

BANANA-WHEAT GERM MUFFINS (VEGAN)

Steps:

• Preheat the oven to 375°F Lightly grease a 12-cup muffin tin with cooking spray (or use foil muffin liners--much easier).
• Pour the soy milk into a measuring cup and add the vinegar to it. Set it aside to curdle.
• Meanwhile, mash the bananas in a large mixing bowl. Add the soy milk mixture to the bowl along with the oil, sugar, and vanilla, and mix well.
• In a separate bowl, mix together the flour, wheat germ, cinnamon, baking powder, and salt. Add this to the banana mixture and use a wooden spoon to gently stir the ingredients, until all the dry ingredients are just moistened (do not over-stir!).
• Fill the muffin cups three-quarters full and bake for 22 minutes. Remove from the oven and, once cool enough to handle, transfer to a cooling rack to cool the rest of the way. You can also serve them warm.

BANANA AND FLAX SEED MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
• Mash bananas in a bowl. Add brown sugar, butter, white sugar, and eggs; mix well. Add all-purpose flour, whole wheat flour, flax seeds, baking soda, and baking powder. Scoop batter into the prepared tins.
• Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.

BANANA WHEAT GERM MUFFINS

Steps:

• 1. Heat oven to 400 degrees.
• 2. Grease and flour muffin pan or line with paper liners.
• 3. Combine topping ingredients, mix well; set aside.
• 4. In medium bowl combine bananas, milk, butter, and eggs. Mix well.
• 5. In a large bowl, combine flour, wheat germ, baking powder, salt, sugar and pie spice; mix well.
• 6. Mix together wet and dry ingredients.
• 7. Fill muffin cups almost full.
• 8. Sprinkle topping evenly over batter, patting gently.
• 9. Bake 22 minutes.
• 10. Cool for 5 minutes in pan. Next, remove muffins from pan and finish cooling on wire rack.

WHEAT GERM AND BANANA MUFFINS

Steps:

• Preheat oven to 400°F Line 16 muffin cups with foil muffin papers. 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 muffin cups, dividing equally.
• Bake muffins until tops are golden brown and tester inserted into center comes out clean, about 25 minutes.

BANANA WHEAT GERM MUFFINS

Steps:

• Preheat oven to 375°F.
• Grease muffin tins.
• Combine whole wheat flour,wheat germ,bown sugar,baking powder,baking soda and salt, stir well.
• In another bowl blend bananas, milk, lemon juice, vegetable oil and eggs.
• Add the banana mixture to the dry ingredients and stir until just blended.
• Spoon into prepared muffin tins and bake for 20-25 minutes.

MEL'S BANANA MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners and set aside. In a medium bowl, whisk together the flours, wheat germ, baking soda and 1/2 teaspoon salt.
• Using an electric mixer, beat the butter and sugars together in a separate bowl until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a separate bowl, combine the mashed bananas with the milk and vanilla. With the mixer on low, alternately add one-third of the flour mixture and half of the banana mixture to the butter mixture, beginning and ending with the flour mixture. Mix until just combined. Fold in the blueberries.
• Divide the batter among the muffin cups. Bake 20 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

WHEAT GERM AND BANANA MUFFINS

Steps:

• Preheat oven to 400°F. Line 16 muffin cups with foil muffin papers. 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 muffin cups, dividing equally.
• Bake muffins until tops are golden brown and tester inserted into center comes out clean, about 25 minutes.

WHEAT GERM MUFFINS

Steps:

• Preheat oven to 425 degrees.
• In large bowl, beat together the egg, sugar, milk and butter.
• Mix into the milk mixture the flour, salt and baking powder.
• Batter may be lumpy.
• Fold in one cup wheat germ.
• Spoon mixture into greased muffin tins.
• Bake for 20 minutes.

PEANUT BUTTER-BANANA MUFFINS

Steps:

• Preheat oven to 400°F. Line 12 muffin cups with muffin papers. Stir first 4 ingredients in small bowl to blend. Using electric mixer, beat bananas, honey, peanut butter, eggs, oil, sugar and vanilla in medium bowl to blend. Beat in flour mixture. Divide batter among muffin cups.
• Bake muffins until tester inserted into center comes out clean, about 20 minutes. Transfer muffins to rack; cool.

BANANA-BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt.
• In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.
• With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries.
• Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.