Hearty Banana Muffins

By Bostoncook

CLBB-

Ingredients

• 3 tablespoons wheat germ, any flavor
• 2 tablespoons firmly packed brown sugar
• 1 tablespoon flour
• 1 tablespoon margarine, melted
• 1/8 teaspoon pumpkin pie spice
• 1 1/2 cups flour
• 1/2 cup wheat germ, any flavor
• 1/2 cup firmly packed brown sugar
• 2 1/2 teaspoons baking powder
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt, optional
• 3/4 cup mashed banana (about 2 medium)
• 3/4 cup skim milk
• 3 tablespoons butter, melted
• 2 egg whites, lightly beaten

Details

Servings 12

Preparation

Step 1

1. Heat oven to 400. Line 12 medium muffin cups with paper baking cups or spray bottoms only.

2. Combine wheat germ-1/8 tsp pie spice, set aside.

3. Combine flour-salt; mix well.

4. In separate bowl, combine bananas, milk, butter and egg whites. Add to dry ingredients, stirring just until moistened. Fill muffin cups almost full. Sprinkle with topping, patting gently.

5. Bake 20 mins or until tester comes out clean. Cool 5 mins on wire rack; remove from pan. Serve warm.

Notes: these are among our favorite muffins! Healthy and hearty, but wonderfully moist. My subs: didn't make the topping at all, just sprinkled the tops with some wheat germ, brown sugar, and cinnamon. For the batter, used only about 2 tbsp butter and added a splash of buttermilk. Subbed eggbeaters for the egg whites. Delicious!