When I have time on Sundays (which isn’t terribly often), I like to make a batch of muffins so I have breakfast for the week. Because I had some overripe bananas, this week I decided to make Banana Bread Muffins. I was recently sent some coupons to try Kretschmer Wheat Germ products so I thought adding some of the Honey Crunch would add some nice texture and flavor to the muffins.
So what exactly is wheat germ? Wheat germ comes from the wheat kernel, which is the part removed when refining whole grains into white flour. Wheat Germ is a great source of Vitamin E, B vitamins and folic acid. You can find it in the cereal aisle. Wheat germ can be used in recipes calling for flour or breadcrumbs so its quite versatile. I’ve also used it in smoothies.
So that you can try wheat germ for yourself, Kretschmer is giving away some coupons good for free wheat germ products to an I Can Cook That reader! More on that below.
Ingredients (makes 12 cupcake-sized muffins, of 6 large muffins):
- 1 1/2 cups flour
- 1/2 cup Kretschmer Honey Crunch Wheat Germ
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1 1/2 cups mashed bananas (about 3 bananas)
- 1/4 cup applesauce
- 1/4 cup low-fat buttermilk
- 1 egg
- 1 teaspoon vanilla extract
- cinnamon, to taste
Preheat your oven to 350 degrees. Line a cupcake pan with cupcake liners. Add the flour, wheat germ, salt, sugar, and baking soda to a large bowl and whisk to combine.
In a medium sized bowl, mash your bananas with a fork.
Add the applesauce, buttermilk, egg, and vanilla and mix to combine.
Form a well in the center of the flour mixture and pour the banana mixture in. Fold the flour mixture into the banana mixture making sure to not overmix.
Add the batter to the prepared cupcake pan.
Sprinkle with some cinnamon before adding to the oven.
Bake for 25-30 minutes or until a toothpick comes out clean on one of the cupcakes in the center.
These taste just like individual servings of banana bread. I always do best when things are portioned out like this for me, although my boyfriend still ate 3 of these in one sitting!
To enter to win coupons to try Kretschmer for yourself, use the widget below! Note: this giveaway is now closed
If using a mobile device, try entering here: https://bit.ly/RXPNCl
- 1 1/2 cups flour
- 1/2 cup Kretschmer Honey Crunch Wheat Germ
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1 1/2 cups mashed bananas (about 3 bananas)
- 1/4 cup applesauce
- 1/4 cup low-fat buttermilk
- 1 egg
- 1 teaspoon vanilla extract
- cinnamon, to taste
- Preheat your oven to 350 degrees.
- Line a cupcake pan with cupcake liners.
- Add the flour, wheat germ, salt, sugar, and baking soda to a large bowl and whisk to combine.
- In a medium sized bowl, mash your bananas with a fork.
- Add the applesauce, buttermilk, egg, and vanilla and mix to combine.
- Form a well in the center of the flour mixture and pour the banana mixture in. Fold the flour mixture into the banana mixture making sure to not overmix.
- Add the batter to the prepared cupcake pan.
- Sprinkle with some cinnamon before adding to the oven.
- Bake for 25-30 minutes or until a toothpick comes out clean on one of the cupcakes in the center.
I was just thinking of turning my banana bread recipe into muffins this morning! I’m going to give these a try, they do sound delish. I’ll have to get some wheat germ though….
Peggy,
It’s really tasty! I like that it doesn’t mess with the texture. To up the “healthy” factor of the muffins, you could also try this with whole wheat flour!
Kaitlin @ I Can Cook That recently posted..Banana Bread Muffins and Giveaway!
I’d like to try the Honey Wheat Germ. I love honey in baked goods!
I love wheat gearm and I would love to try the ‘Honey Crunch’ wheat germ. I bet that would taste amazing in muffins and quick breads.
I’d love to try the Honey Crunch wheat germ. Anything sweet and healthy is alright by me!!
Thanks.
I made these this morning and they’re just wonderful! Hubby loves them! The change I made was to sub apple butter for the applesauce as I was out of applesauce. Great muffin. Thanks!
Peggy,
I am so happy to hear that! Apple butter sounds like a fantastic substitute 🙂