I have always been a fan of bran muffins, and after a hunt through many different shops I found out that you can’t get plain bran, and that wheat germ is a much healthier option. It’s rich in vitamin E and lots of other healthy bits, and it’s high in fibre. That combined with banana muffins and it’s amazing. The original recipe is from epicurious, but I made some liberal changes that make them a tiny bit healthier and they are super yummy.
- 1 1/2 cups plain flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup wheat germ
- 3/4 cups dark brown sugar
- 1 1/2 cups mashed ripe bananas (about 3)
- 1/2 cup milk
- 2 large eggs
- 1/2 cup plain unsweetened yoghurt or 1/3 cup of oil
- 1 teaspoon vanilla extract
Preheat oven to 400°F / 180°C / 150°C Fan assisted ovens (rather err on the side of slightly cooler, they burn easily). Line 12 muffin cups with muffin papers, if you use yoghurt instead of oil, you will need to spray non stick spray on the inside of the muffin papers to stop them sticking (The original recipe said 16, but I like big muffins).
Sift the flour into medium bowl. Mix in wheat germ. Combine sugar, bananas, milk, eggs, yoghurt and vanilla extract in large bowl and whisk to blend. Mix in dry ingredients.
Spoon batter into prepared muffin cups, dividing equally. The mixture is quite runny, but you can fill the muffin cups past 3/4 full and they aren’t likely to overflow.
Bake muffins until tops are golden brown and tester inserted into center comes out clean, about 20-25 minutes.