Banana Nut Muffins


  • 1½ cups all-purpose flour
  • 1 cup walnuts (chopped)
  • ½ cup wheat germ (toasted)
  • ½ cup brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 2 ripe bananas (mashed)
  • ¾ cup milk
  • 5 tablespoons butter (melted)
  • 1 egg
  • Cinnamon sugar (optional)


Preheat oven to 400° F. Fit 12 muffin cups with paper liners. Coat each with cooking spray.

Mix flour, walnuts, wheat germ, brown sugar, baking powder, cinnamon, salt and nutmeg in a large bowl. Stir in bananas, milk, butter and egg. Mix just until blended.

Using an ice cream scoop, fill cups evenly with batter. Sprinkle with cinnamon sugar, if desired.

Bake muffins until a skewer inserted into centers comes out clean, 20-22 minutes. Cool 1 minute, then remove from the muffin pan and cool on a wire rack.

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