Fabulous Muffins

[wallingjan1]

I made muffins this morning and DH says they are the best he's ever had. They are from a wheat germ ad in an old EW. (I always keep wheat germ on hand to put in turkey burgers) These are just hearty enough and have a delicious topping. I'll put my changes at the bottom.

Hearty Banana Muffins

Topping

3 T wheat germ, any flavor
2 T firmly packed brown sugar
1 T flour
1 T margarine, melted (I did mention it was an old magazine;) )
1/8 t pumpkin pie spice

Muffins

1 1/2 C flour
1/2 C wheat germ, any flavor
1/2 C firmly packed brown sugar
2 1/2 t baking powder
1 1/2 t pumpkin pie spice
1/2 t salt, optional
3/4 C mashed ripe bananas (about 2 medium)
3/4 C skim milk
3 T margarine melted
2 egg whites, lightly beaten

Heat oven to 400. Lne 12 medium muffin cups with paper baking cups or spray bottoms only with no-stick cooking spray. Combine topping ingredients; mix well. Set aside. In large bowl, combine flour, wheat germ, brown sugar, baking powder, pumpkin pie spice, and salt; mix well. In medium bowl, combine bananas, milk, margerine and egg whites; mix well. Add to dry ingredients; stir just until dry ingredients are moistened. Fill muffin cups almost full. Sprinkle topping evenly over batter, patting gently. Bake 20 to 22 minutes or until wooden pick comes out clean. Cool five minutes on wire rack; remove from pan. Serve warm.
makes 1 dozen

My notes:
I used vegetable oil in place of margerine. (I would have used butter but I'm all out). I also used Penzey's baking spice in place of pumpkin pie spice, 1 whole egg instead of 2 whites, and whole milk instead of skim. I know I fattened it instead of lightening it, but I made these primarily for my toddler. Hope you enjoy them .

Pam

[Linda in MO]

These look great! I'm definitely going to try them. Thanks for sharing!

[m4star]

I made these last night and just had 2 this morning for breakfast with my coffee. They are GREAT! Thanks so much for the recipe. I think next time I'll add a few nuts to them.

[emily]

Thanks for sharing! I love banana muffins!

Emily

[celticgarden]

Thanks for posting the recipe, I love wheat germ, made these last night and my 2 yo and 6yo loved them (so did I!). The only changes I made were to sub canola oil for the muffins (but used butter for the topping) and use 1 whole egg instead of the egg whites. Yummy.

[pammy]

Oh, these look yummy! Banana muffins are DH's favorite, I think I'm going to try these today. It is snowing like heck here, so baking is in order.

[SusanMac]

I've forgotten what's in pumpkin pie spice. Is it cinnamon, allspice & cloves?

[valchemist]

1 tsp pumpkin pie spice =
1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, 1/8 tsp allspice

[SQ]

I will definitely be making these. Would anyone happen to have the carb count on them? Thanks.

[gertdog]

Here is the nutritional info from Mastercook for the recipe as written above.

Per Serving (excluding unknown items): 182 Calories; 5g Fat (22.7% calories from fat); 5g Protein; 32g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 258mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.

[SQ]

Thanks so much gertdog.

[BethR]

Thanks so much for posting this. These look great -- I can't wait to try them. Whenever I have ripe bananas I tend to fall back on the same banana bread recipe. It's good, but we're all getting a little tired of it! :)

Beth

[emily]

Housemate made these last night under my supervision. The only change I had him make was to use 1/2 cup whole wheat flour 1 cup all-purpose (I looked over to see him scooping with the one cup measure and sort of shaking any excess off the top - in no way did he lightly spoon and level with a knife :o)

As many others did, we used oil in the muffin batter and 1 egg rather than 2 whites. I left the butter in the topping and used 3 smallish bananas (didn't bother to measure out 3/4 of a cup).

The topping is nice and crunchy, the muffins are super moist. I think I would add additional cinammon and cloves next time as I love spicy muffins, but all in all this was a great muffin!

Thanks for sharing, Pam!

Emily

[pbchipses]

This thread came at such a great time! I'm about to go on Spring Break vacation for a week, and I was looking for a recipe to finish up some bananas!

Anyway, these are delicious and smell so wonderful baking in the oven!

[sherri]

I love these type of muffins, thanks for posting!

[BethR]

I made these last night. The only change I made was to use butter instead of margerine. They are good! Got thumbs up's from me, both sons, and FIL who is staying with us. Yummy!
Beth :)

[cinbis]

I made these last night. My husband and I had them for breafast. They were great! I haven't convinced my boys to try them. I made sure I added the wheat germ and quickly put it back in the fridge so they wouldn't see it! I think they just felt like having bagels this morning!

[maizeyoats]

Can you substitute flax for wheat germ?
Anyone?

[Jeanygirl]

I've used flax in quite a bit of stuff -- even as a replacement for eggs in vegan baked goods. But anyway, I think you could replace the wheat germ with flax, if the flax is ground up well. It won't be as nutty-tasting, though!

[Alethea]

I added these to my brunch menu this weekend, and they were delicious. I looked at most of this thread before I started, so I did make a couple changes. I used 1/2 c. whole wheat flour, and because I was running low on wheat germ I used half ground flax seed and half wheat germ in the batter, and all wheat germ on the top. I also had a little bit of zuchinni hanging around which I grated and added in, along with a little extra cloves and cinnamon. I forgot to look at the clock when I put them in the oven, so I just baked them until they looked done, and got them just right. These were really quite fantastic! Thanks for sharing the recipe!:D

[KristinK]

I made these on Saturday - but as usual, I made a loaf instead of muffins and baked it at 350°F for 1 hour. My other changes: I used whole wheat flour, applesauce instead of margarine in the bread, and light butter instead of margarine in the topping. I really liked the sweet crunchiness of the topping, though next time I would halve the ingredients, as I had a lot left over even after the top was completely covered. And I was glad to have another use for my pumpkin pie spice - it really added great flavor.

This will definitely be a repeater :)

Thanks for posting, Pam! Haven't seen you around much recently, but hopefully you'll notice this one day...

[wallingjan1]

Wow, thanks for noticing I've been gone! My 2 years at a stay-at-home mom have sadly come to an end. But I'm finally getting my act together and figuring how to be a "supermom":D I should be around more.

Pam

[Elbows]

Thanks for resurrecting this thread. I was sitting at work today, deciding how to use up a couple of overripe bananas at home (it's been so humid here, bananas go from green to black in 48 hours!) Checked the board before leaving work for a banana muffin recipe and behold! I made them almost to the letter, substituting some whole wheat flour for the white... delicious! I can't wait to spring them on DBF, now soundly sleeping, in the morning :D

[Laurielee]

made these this week-end and they are yummy. I used 1/2 whole wheat and thru in a zuchinni since I have them coming out my ears! and it was a nice touch
a repeat here
Laurie

[greysangel]

I just thought I would add my review and bump this up to the top for anyone looking for more banana recipes. These are excellent. I used vanilla soy for the skim milk, 1/2 canola oil instead of all of the margarine, three small bananas and all wheat germ for the topping. Both DH and I loved these a lot....great flavor and the crumb topping is generous and tasty :cool:

Thanks Pam!

JeAnne

[sweetpea]

DH and DB and fellow teammates are headed to Texas today/tomorrow to compete in the U.S. Nationals for Adventure Racing...no room for me, so i made these muffins (and the outrageous oreo brownies) for them to take with them. I got to sneak one of these and they are awesome--followed the recipe except used oil in place of margarine in batter. Very tasty--thank you for this recipe! (DH really doesn't like bananas anymore since they always have them at races, but now he LOVES banana muffins!)

[gertdog]

I made these on Saturday and they are very good. Moist, not too sweet, nice topping. I used all the topping and it was a bit too much- a lot of it fell off when biting into the muffin. This recipe is definitely a keeper!

As others mentioned, I used 1 whole egg and butter rather than margarine.

[Alleycat]

Bringing back this old thread to say these are wonderful!

I made them yesterday for DH to have for breakfast this week.

I used olive oil in the topping, and subbed 3 TBSP lowfat buttermilk for the butter/margarine in the muffins. Next time, I'll try 2 TBSP buttermilk/1 TBSP melted butter.

I also added some cinnamon to the topping, because I love cinnamon :)