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Recipe courtesy of Trisha Yearwood
From: Food Network Magazine

Mel's Banana Muffins

  • Level: Easy
  • Yield: 12 muffins
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 12 servings
    Calories
    219
    Total Fat
    9
    Saturated Fat
    5
    Carbohydrates
    31
    Dietary Fiber
    2
    Sugar
    15
    Protein
    4
    Cholesterol
    52
    Sodium
    194
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
"My friend Melissa turned me on to these power muffins. Wheat germ is good stuff!"
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Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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

Recipe from Trisha's Table: My Feel-Good Favorites for a Balanced Life. Copyright (c) 2015 by Trisha Yearwood. Published by Clarkson Potter, an imprint of Random House, LLC.

Categories:

Muffin Wheat Recipes

More from:

Back-to-School Made Easy

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11 Reviews
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One Ravioli

Worst recipe. Maybe I’m just not use to baking with whole wheat flour, but the recipe came out tasting like bread. It made 3 more muffins than what was expected. I split the batter into two to try making it with blueberries and chocolate chips, and they both just ended up tasting like bread.<br />I followed the recipe exactly; except for using 2% milk, I used 1% milk. I also had to add 1 cup of milk instead of 1/3 cup of milk because when mixing, the batter literally just became super hard dough.<br />Not only was the annoying, but this recipe required 3 mixing bowls in order to make it. The only thing healthy about this recipe was all the energy spent cleaning up afterward.<br />I calculated the calories and the blueberry muffin was 215 calories per muffin, while the chocolate chip muffin came out the be 230 calories per muffin. Betty Crocker’s store bought muffins are just 250 calories and taste better. <br />This recipe was a told waste of time, energy, and ingredients.

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