Contributed By: wren19
Eating for Pregnancy
Make these muffins ahead for an easy on-the-go breakfast or snack.
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Total Preparation Time: Less than 15 minutes
Ingredients: Bean & Legume
Actual Cooking Time: 15 to 30 minutes
Number of Servings: More than 10
Special Features: Make Ahead
Vegetarian
Meal Type: Breakfast & Brunch
Ingredients
3/4 cup Whole wheat or all-purpose flour
3/4 cup Toasted wheat germ
2 tsp Baking soda
1/4 tsp Salt
1/2 cup Chopped walnuts or pecans
1/2 cup Packed light brown sugar
1/3 cup Canola oil
1 large egg
1/2 cup 2% milk
1 1/2 cups Coarsely mashed ripe bananas (3-4 lg bananas)
Preparation
Preheat oven to 350 degrees. Spray or line muffin cups.
In a large bowl, whisk together flours, wheat germ, baking soda, salt and walnuts until well combined.
In a small bowl, combine brown sugar, canola oil, egg, and milk and whisk until well blended. Add the banana and mix well, then add to the flour mixture and mix until well blended.
Divide the batter evenly among the muffin cups. Bake 25-30 min for regular muffins, 10-12 min for mini muffins.
Cook's Notes
To freeze muffins, cool them completely, them place them in a zip-lock bag and freeze. They can be reheated or defrosted in a microwave or conventional oven.
Nutrition Information
Calories: 432
;
Total Fat: 20 g
;
Carbohydrates: 58 g
;
Protein: 10 g
;
Sodium: 539 mg
;
Fiber: 5 g