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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 24 |
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I adapted a standard banana muffin recipe to make it healthier. My husband gives this two thumbs up, the healthier additions make these muffins more substantial and satisfying. Ingredients:
muffins |
1 1/2 c ap flour |
1 c whole wheat or white whole wheat flour |
1/2 c wheat germ (toasted) |
2 t baking soda |
2 t baking powder |
1 t salt |
6 bananas (mashed) |
1 1/2 c sugar |
2 eggs beaten |
2/3 c melted butter |
struesel topping |
2/3 c brown sugar |
4 t flour |
2 t rolled oats |
1/4-1/2 t cinnamon (i use penzey's cake spice) |
2 t butter |
Directions:
1. Preheat oven to 375 degrees f.
2. In a large bowl, whisk together flours, wheat germ, baking soda, baking powder, and salt. Set aside.
3. In a separate bowl, mix together bananas, melted butter, sugar and eggs.
4. Add the wet ingredients to the dry ingredients and mix until just combined (don't overwork the dough or it will become tough).
5. Mix together struesel ingredients, using your fingers or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse sand.
6. Line a muffin pan with muffin liners or non-stick spray. Fill muffin cups ~2/3 way full with muffin mixture. Top with ~1 tbsp of the struesel mixture. Bake 18-20 minutes or until a tooth-pick inserted into the center comes out with just a few crumbs.
7. *I make half the batch as muffins and the other half as a loaf (which took about twice as long to cook).
8. *I use an ice cream scoop to measure the muffin mixture and neatly put it into the cups. This ensures all the muffins are the same size and cook evenly, and it's neater for me.
9. *Can be halved.
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