~ allrecipes
1 1/4 c. whole wheat flour
1 c. wheat bran
1/2 c. wheat germ
1 t. baking soda
1/2 t. salt (optional)
2 eggs
1/4 c. honey
1/4 c. vegetable oil
1 c. mashed bananas
1/2 c. milk
2 t. lemon juice
1/3 c. poppy seeds
Preheat oven to 350 degrees and coat muffin tin with non-stick spray. Mix flour, wheat bran, wheat germ, baking soda, and salt.
In a separate bowl, mix eggs, honey, and oil. Add banana, milk, lemon juice, and poppy seeds to egg mixture. Stir dry and wet ingredients together until moistened.
Scoop into greased muffin tin and bake 25-30 minutes.
Makes 12 muffins.
Notes: Some of the reviews claim these are too dry and have too many seeds. So, I use about 1 1/2 c. of banana (an extra half of a banana) and about 1/4 c. poppyseeds. I also skip the salt and add a little cinnamon and nutmeg. My kids actually like these more as a snack a few hours after they come out of the oven than they do when they're fresh.
Linked up at: Eat at Home Ingredient Spotlight - whole wheat flour, seeds, bananas
Makes 12 muffins.
Notes: Some of the reviews claim these are too dry and have too many seeds. So, I use about 1 1/2 c. of banana (an extra half of a banana) and about 1/4 c. poppyseeds. I also skip the salt and add a little cinnamon and nutmeg. My kids actually like these more as a snack a few hours after they come out of the oven than they do when they're fresh.
Linked up at: Eat at Home Ingredient Spotlight - whole wheat flour, seeds, bananas
1 comment:
It's funny how some baked goods taste best right out of the oven and some are better later. These sound really good.
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