Ingredients
Scale
- 1 cup all purpose flour
- 1 cup wheat germ
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 3 medium very ripe bananas, mashed
- 1 banana, sliced about 3/4-inch thick for topping
- 1/2 cup agave or honey
- 3 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- 1 large egg
Instructions
- Preheat oven to 350°F.
- In a medium bowl, whisk together:
- Flour
- Wheat germ
- Baking soda
- Baking powder
- Salt
- In a large bowl or stand mixer, combine:
- Mashed bananas
- Agave or honey
- Vegetable oil
- Vanilla extract
- Egg
- Beat until smooth and well combined.
- Gradually add the dry ingredients into the wet ingredients in 3 stages, mixing gently until just combined. Do not overmix.
- Grease or line muffin tins and fill each cup about 3/4 full with batter.
- Place banana slices decoratively on top of each muffin.
- Bake:
- Mini muffins: 15 minutes
- Regular muffins: 20 minutes
- Mini loaf pans: 25 minutes
- Muffins are done when a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
Notes
- Very ripe bananas provide the best sweetness and strongest banana flavor.
- Overmixing can make muffins dense instead of fluffy.
- Store in an airtight container for up to 3 days or freeze for longer storage.
