Mel's Banana Muffins

"My friend Melissa turned me on to these power muffins. Wheat germ is good stuff!"

Total Time:
40 min
15 min
25 min

12 muffins

  • 1 cup whole-wheat flour
  • 3/4 cup all-purpose flour
  • 1/4 cup wheat germ
  • 1 teaspoon baking soda
  • Salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/3 cup granulated sugar
  • 1/3 cup firmly packed light brown sugar
  • 2 large eggs
  • 3/4 cup mashed bananas (about 2 medium)
  • 1/3 cup 2 percent milk
  • 1 teaspoon vanilla extract
  • 1 cup blueberries
  • Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners and set aside. In a medium bowl, whisk together the flours, wheat germ, baking soda and 1/2 teaspoon salt.

  • Using an electric mixer, beat the butter and sugars together in a separate bowl until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a separate bowl, combine the mashed bananas with the milk and vanilla. With the mixer on low, alternately add one-third of the flour mixture and half of the banana mixture to the butter mixture, beginning and ending with the flour mixture. Mix until just combined. Fold in the blueberries.

  • Divide the batter among the muffin cups. Bake 20 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

  • Photograph by Christina Holmes

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