BANANA WHEAT GERM MUFFINS
This was found on the back of Roger's Wheat Germ, but I have changed the all purpose flour to whole wheat. DS has been going through some testings for Celiac and we were told to up his fibre intake. Everyone enjoys these very much.
Provided by Mom2AbbyandParker
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 11
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.
Nutrition Facts : Calories 195.9, Fat 7, SaturatedFat 1.3, Cholesterol 36.7, Sodium 254.3, Carbohydrate 29.8, Fiber 3.6, Sugar 11.3, Protein 5.9
BANANA-WHEAT GERM MUFFINS (VEGAN)
These are great for when you want a sweet treat. Not as sweet as cupcakes, yet sweeter than most "healthy" muffins (due to the bananas), these are perfect any time! The recipe is from Veganomicon.
Provided by PDX Meems
Categories Quick Breads
Time 42m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 153.4, Fat 7.5, SaturatedFat 0.7, Sodium 169.2, Carbohydrate 19.2, Fiber 3.3, Sugar 3.3, Protein 4.2
DATE SWEET POTATO SPELT MUFFINS (VEGAN)
A delicious, healthful vegan muffin that is crisp and golden on top, dense on and hearty on the inside, and all around addictive. The recipe is a recreation of my favourite muffins from a terrific vegan cafe in Toronto. Other tasty flavour combinations include: pear & walnut, apple & cranberries, or whatever else may tickle your fancy.
Provided by Manderava
Categories Breakfast
Time 28m
Yield 20 Muffins, 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Combine the wet ingredients (mashed bananas and sunflower oil) in a bowl. Add the cane sugar and chopped dates. Set aside.
- Combine the dry ingredients.
- Bake at 375 for about 18 or until a toothpick comes out clean.
- It's normal for these to appear crispy and golden on top. That does not mean they are overcooked. The crispy top is part of what makes them so delicious!
Nutrition Facts : Calories 250.4, Fat 12, SaturatedFat 1.6, Sodium 197.5, Carbohydrate 34.7, Fiber 3.8, Sugar 17.9, Protein 3.2
WHEAT GERM AND BANANA MUFFINS
From Bon Appitit, although this muffin is so simple and basic, it is pretty tasty and deserves to be posted.
Provided by Marz7215
Categories Breads
Time 40m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 166.2, Fat 6.1, SaturatedFat 1.1, Cholesterol 27.5, Sodium 190.6, Carbohydrate 25, Fiber 1.4, Sugar 11.2, Protein 3.6
WHEAT GERM AND BANANA MUFFINS
Provided by Blythe Boyd
Categories Bread Breakfast Brunch Bake Vegetarian Banana Bon Appétit
Yield Makes 16
Number Of Ingredients 10
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.
HEALTHY VEGAN MORNING MUFFINS
A healthy vegan muffin, perfect for weekday mornings.
Provided by Breanna Ford
Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch
Time 35m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Mix together warm water and ground flaxseed; let sit for 5 minutes.
- Mix mashed bananas with applesauce, grated carrots, vegetable oil, almond milk, brown sugar, and vanilla extract in a large bowl. Mix in water and flaxseed mixture. Add in flour, oats, baking powder, cinnamon, nutmeg, baking soda, cloves, and salt and stir until just mixed. Pour 1/4 cup of batter into each muffin cup.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 20 to 30 minutes.
Nutrition Facts : Calories 192.1 calories, Carbohydrate 23.5 g, Fat 10.1 g, Fiber 1.9 g, Protein 2.5 g, SaturatedFat 1.4 g, Sodium 202 mg, Sugar 6.4 g
DELICIOUS VEGAN SPELT MUFFINS
A delicious vegan muffin that is crisp and golden on top, dense and hearty inside, and totally addictive. This recipe is a recreation of my favourite muffins from a terrific vegan cafe in Toronto. Tasty flavour additions to this basic muffin batter include: chopped sweet potato and dates, pear and walnuts, apple and cranberries, or whatever else may tickle your fancy.
Provided by Mandi_in_Toronto
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Whisk together spelt flour, oats, baking soda, and cinnamon in a bowl. Stir together bananas, oil, and sugar in a separate bowl. Stir banana mixture into spelt mixture just until dry ingredients are moistened; divide mixture evenly into 12 muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 18 minutes. Cool in pan for 10 minutes; remove to cool completely on a wire rack.
Nutrition Facts : Calories 206.1 calories, Carbohydrate 28 g, Fat 9.8 g, Fiber 1.8 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 158.4 mg, Sugar 11.3 g
WHEAT GERM STREUSEL BANANA MUFFINS
Using a mild oil like canola adds moisture and tenderness without changing flavor. "You'll love the good, healthy feeling and great taste these muffins provide!" Trisha Kruse - Eagle, ID
Provided by Taste of Home
Time 40m
Yield 10 muffins.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 203 calories, Fat 6g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 242mg sodium, Carbohydrate 36g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.
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