Tuesday, May 20, 2008

Banana Wheat Germ Whole Wheat Muffins


So I'm finally back home. Ok, I got home 2 days ago, but I'm finally now getting around to posting. Thanks everyone for your nice comments on the last post. The Brain has installed a railing on the basement stairs (Yay Brain!) and although I find my heart racing everytime I decide I have to go down them to do laundry I'm managing them just fine. Sure, I do grip the handrail. And yes I've already bumped my head once. But I'm going up and down them. Sometimes I just really really need to be self sufficient.

So anyhow, I got back and the house and garage were clean and my dog came for a visit and a good time was had by all. There were however two lowly very ripe bananas sitting in the fruit bowl that I hadn't managed to eat before I left. Now banana bread is lovely, but really it just makes me think of cake. And I do love cake, but I just wanted something a bit healthier. So I found a recipe from Bon Appetit and made it healthier. I reduced the sugar and I added some whole wheat flour to get some added fiber. I still wanted them to be really flavorfull so I upped the vanilla too. And the verdict? These are really really good! They aren't sweet, but the banana flavor comes through as well as the nuttiness of the wheat germ. And in case you're wondering, I used the Sparks website and found that with my alterations these tasty little muffins come to 135 calories, 5.9 grams of fat, 3.8 grams of protein and 1.9 grams of fiber. That's 3 of those points that some people count. Not too shabby.

Banana Wheat Germ Whole Wheat Muffins
adapted from Bon Appetit

1 cup all purpose flour
1/2 cup wheat flour
1/2 cup sugar
3/4 tsp salt
3/4 cup toasted wheat germ
1 1/2 cups mashed bananas (about 3 medium)
1/2 cup 1% milk
2 large eggs
1/3 cup grapeseed oil
1 Tbsp vanilla extract

Preheat oven to 350 degrees F. Line 16 muffin cups with paper liners. Sift flours, sugar, baking powder, and salt together in medium bowl. Stir in wheat germ. Combine bananas, milk, eggs, oil and vanilla extract in large bowl and whisk to blend. Mix in dry ingredients just until combined. Spoon batter into prepared muffin cups and bake for about 25 minutes or until muffins are golden brown and springy to the touch.

2 comments:

standing still said...

Sounds good, but far too healthy. I'll have some more BANANA CAKE, eh hem, muffins.

Sara said...

Sounds really yummy. I'm gonna have to give those a try. I've always got overripe bananas looking for a home around here.

Yay to the Brain for installing the railing! Now get some padding for the place where you bump your head. :)