My sister, Auntie Mimi, who lives in Switzerland, the land of pain au chocolat and other decadent goodies, is a big believer in healthy snacks. She writes in,
"I made these this weekend and they were hit with all boys big and small. I found it on epicurious.com and made certain substitutions, but they turned out really well."
I told her I’d have to pass on making the muffins since they contain eggs, and Boo Girl can’t have them. But try them out and let me know what you think.
Wheat Germ and Banana Muffins
from epicurious.com, originally appearing in Bon Appétit’s November 1995 issue
modified by Auntie Mimi
makes 16 muffins
- 1 1/2 cups all-purpose flour ( I used whole wheat flour)
- 3/4 cups sugar (I used unprocessed brown cane)
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 3/4 cup toasted wheat germ (I used a bit more because Oliver and Adam LOVE wheat germ)
- 1 1/2 cups mashed ripe bananas (about 3)
- 1/2 cup milk (full fat milk)
- 2 large eggs (I used 3 because Swiss eggs are small)
- 1/3 cup vegetable oil ( I used 3/4 a cup of applesauce and about 2 oz. of sunflower oil)
- 1 teaspoon vanilla extract
Directions:
- Preheat oven to 400°F.
- Line 16 muffin cups with foil muffin papers.
- Sift first four 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.
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