The dry ingredients for this recipe included nutty flavors…I was seeking a hearty muffin this time around. White whole wheat flour and toasted wheat germ were in this mix along with a quarter cup of packed brown sugar. I like to let the sweetness of the bananas be the main star versus adding in tons of sugar. My preference.
The original spice called for was cinnamon. I monkeyed around and also added cardamom, ginger, freshly grated nutmeg, a bit of cloves and a few dashes of freshly ground pepper. I was aiming for a chai type blend here.
The wet ingredient stars were the mashed bananas, coconut oil, plain yogurt, an egg and vanilla extract.
So, how did all my monkeying around go? The bananas were clearly the star…however, my chai spice idea was completely lost. However, the muffins were hearty and I really enjoyed the hints of nuttyness from the wheat germ. Even with the added wheat the bananas keep these muffins from drying out. Next time around I will up the spice factor! If you try these and make any changes, please let me know in the comment section! This is a great go-to muffin for breakfast or snack (especially with a dab of Barney Butter almond butter!). The batter will yield 12 regular sized muffins along with a small mini loaf. Bonus!
- Recipe adapted from Two Peas & Their Pod
- 1 1/3 Cup white whole wheat flour
- 2/3 Cup wheat germ, toasted
- 1/4 Cup packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon each: cinnamon, cardamom, ginger, nutmeg (freshly ground)
- pinch of cloves and a few cracks of black pepper
- 4 bananas, mashed (overly ripe bananas work best)
- 1/4 Cup coconut oil
- 1 large egg, lightly beaten
- 1/2 Cup plain yogurt
- 2 teaspoons vanilla extract
- turbinado sugar, for sprinkling
- Preheat the oven to 350*. Prepare a muffin tin and small loaf pan with nonstick spray, or paper liners for the muffin tin.
- In a medium bowl whisk the white whole wheat flour, toasted wheat germ, brown sugar, baking powder, baking soda, salt, spices, a pinch of cloves and few cracks of pepper.
- In another bowl mash the bananas, add in the coconut oil, lightly beaten egg, yogurt and vanilla extract. Mix this until well combined.
- Add the wet ingredients to the dry ingredients and mix with a light hand - until just barely mixed! Do not overmix or you will be left with tough muffins.
- Fill the prepared muffin cups 2/3 of the way full, and put the remaining batter in the small loaf pan. Sprinkle the top of the muffins and mini bread with turbinado sugar.
- Bake the muffins for 20 - 25 minutes, until a toothpick in the center comes out clean.
- The mini loaf I baked took about 28 minutes. Keep an eye on this, again, testing the center until a toothpick comes out clean.
- Turn out the muffins and bread onto a cooling rack to let cool completely. Muffins will keep well wrapped for 3 days or freeze them! Enjoy!