Monday, December 6, 2010
Weekly Recipe - Banana Wheat Germ Muffins
MMMMMM! Banana muffins. I like them plain. I like them with peanut butter. I like them with chocolate chips. I was recently playing around with different flours and created a pretty darn good and healthier version than I normally make.
When making banana muffins I always try to use black bananas, the riper the better, for flavor and moisture. In this recipe I used two thawed frozen bananas, that I had put in the freezer when they were super ripe. I also added one yellow banana.
Wheat germ is named as one of the top ten foods by the Mayo Clinic. With 23 nutrients it has more nutrients per ounce than any other grain or vegetable. It is easy to put on cereal, in pancakes, on yogurt, in smoothies, or in muffins. My kids love to sprinkle it on all kinds of things.
Banana Wheat Germ Muffins
By Tiffany Teske
12 standard muffins
~ 1/2 cup rye flour
~ 1/2 cup barley flour
~ 1/2 cup whole wheat pastry flour
~ 1 cup wheat germ
~ 1/2 cup brown sugar
~ 1 tsp baking powder
~ 1 tsp baking soda
~ 1/2 tsp salt
~ 1 cup mashed banana (2-3 bananas)
~ 1/2 milk (you can use soy, almond, rice, cow)
~ 2 tsp lemon juice
~ 1/4 cup vegetable or canola oil
~ 2 Free Range eggs
1. Preheat oven to 375 degrees and grease muffin pan(s).
2. Combine dry ingredients and mix well.
3. In another bowl combine the wet ingredients and mix well.
4. Add the banana mix to the dry mix and stir until just blended. Do not over mix, which makes muffins dense and heavy.
5. Spoon into pan. Bake 20-25 minutes.