I wanted to try these banana wheat germ muffins for my 11 month old because of the healthy ingredients and because they are the perfect size for her adorable, tiny hands. They contain wheat germ which is packed with nutrition including fiber, folic acid and essential minerals like magnesium and zinc. I have never baked with it before and thought that it gave a bit of a nutty flavor. I also added it to my homemade granola and thought it was a tasty, healthy addition. The key to these muffins is the overripe bananas. I usually have some on hand but sometimes find them at my local grocery store. Funny enough, I made these for my little one, but my two older boys loved them! They were initially disappointed when they saw there were no chocolate chips added but quickly realized they were still delicious without.
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- 1 cup whole wheat flour
- 1 cup wheat germ
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 3 medium very ripe bananas
- 1/2 cup maple syrup (could use honey)
- 3 tablespoons butter, coconut oil, or vegetable oil
- 1 tablespoon vanilla
- 1 large egg
- Preheat oven to 350 degrees.
- Combine flour, wheat germ, baking powder, baking soda, salt in a bowl.
- With a mixer combine the 3 bananas, honey, butter or oil, vanilla and egg. Beat until combined and bananas are mashed.
- Gently mix in the dry ingredients until just combined. Do not over-mix.
- Grease or line muffin cups or mini loaf pans and fill 3/4 full with the mixture.
- Bake 15 minutes for mini muffin cups, 20 for regular muffin cups or 25 minutes for mini loaf pans or until a toothpick comes out clean.
Adapted from weelicious.com