½ c. All-purpose flour
½ c. Wheat germ
1 c. Oats (rolled or cereal)
1 tsp Baking soda
1 tsp Baking powder
½ tsp Salt
½ tsp Cinnamon
½ tsp Nutmeg
2/3 c. Vegetable oil
1 c. Brown sugar
1 tsp Vanilla extract
½ c. Milk
1 c. Mashed bananas (about 3 large bananas)
1 c. Frozen berries (do not thaw)
Preheat oven to 375˚F. Lay down paper liners in muffin pan.
Sift together the flour, wheat germ, oats , baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.
In a large bowl, cream together the oil and sugar. Beat in the eggs one at a time, then stir in the vanilla and milk.
Fold in the dry ingredients, mixing just until incorporated. Add in the mashed bananas.
Fill 2/3 of the muffin cups with the batter. If you want to add berries to the muffins, push the frozen berries into the center after you have filled the muffin cups. You can also add the berries on top for garnishing.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
[Prep Time: 20 min; Cook time: 25 min; Make 12 muffins]
This recipe is very similar to my Banana Apple Muffin recipe. I didn't have sour cream or rolled oats, so I replaced those ingredients with milk and instant oatmeal. Also, to increase nutritional value, I substituted ½ cup of flour with wheat germ.
I baked this batch of muffins for 25 min because I thought the batter looked extra moist (probably due to the use of milk instead of sour cream). This resulted in slightly overcooked muffin tops and they don't look as good as they could be. But they taste great, so I guess that's all that matters! I made 4 different versions of banana muffins:
- Plain banana
- Raspberry banana
- Raspberry blueberry banana -- my favourite!!
- Blueberry banana