Coming back after a long holiday weekend is always a drag - and I mean that more than metaphorically speaking. I'm usually a bit more tired after all the running around associated with my rest & relaxation! Which is why when Taste of Home Magazine posted this recipe, I jumped on it. First of all, a friend of mine once caught a quote that "if it weren't for the 'word' muffin, I'd be eating cake for breakfast." Let's be honest, isn't a muffin really a topless cupcake? (topless meaning, no icing)
Here's a muffin recipe you can feel good about. The calories are really low at 203, and there's lots of nutritional value that won't make your blood sugar soar. I'll be making up a batch of these for myself!
Wheat Germ Streusel Banana Muffins
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/3 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/3 cups mashed ripe bananas (about 3 medium)
- 1 egg
- 2 tablespoons canola oil
- 2 tablespoons unsweetened applesauce
- 1/4 cup packed brown sugar
- 2 tablespoons toasted wheat germ
- 1/8 teaspoon ground cinnamon
- 1 tablespoon cold butter
- 2 tablespoons finely chopped walnuts
- In a large bowl, combine the flours, brown sugar, baking powder, baking soda and salt. In another bowl, beat the bananas, egg, oil and applesauce until well blended. Stir into dry ingredients just until moistened.
- Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. For streusel, combine the brown sugar, wheat germ and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter.
- Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 10 muffins.
Nutrition Facts: 1 muffin equals 203 calories, 6 g fat (1 g saturated fat), 24 mg cholesterol, 242 mg sodium, 36 g carbohydrate, 2 g fiber, 4 g protein.