Banana Berry Wheat Germ Muffins |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A tasty whole grain muffin. I make these as jumbo muffins, but this could also be made as 12 regular muffins (be sure to re-adjust cooking time). Ingredients:
1 1/2 cups whole wheat flour |
1 cup wheat germ |
1/2 cup splenda sugar substitute |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 banana, mashed |
1/2 cup nonfat milk |
1/4 cup plain fat-free yogurt (i always use source apple crumble) |
1 teaspoon oil |
2 egg whites |
1/2-1 cup mixed berries, fresh or 1/2-1 cup mixed berry, frozen |
2 tablespoons sugar-free raspberry jam (or other flavour as desired) |
Directions:
1. Preheat oven to 400°F Spray jumbo muffin tins with nonstick coating.
2. Combine flour, wheat germ, Splenda, baking soda, baking powder, and salt in medium bowl.
3. Whisk together banana, milk, yogurt, oil, and egg whites in large bowl.
4. Add dry to wet and stir until just combined (add more milk if needed - the batter should be thick). Gently stir in berries.
5. Spoon batter into muffin tins, being careful not to overfill. Top each muffin with a small amount of jam.
6. Bake for 20-25 minutes or until toothpick comes out clean.
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