Banana Wheat Germ Muffins!

Memorial Day suggests images similar to its more raucous July counterpart: burgers, charred hot dogs, condiments, slaw, lackluster potato salad, and maybe even a few sparklers. Families across the heartland pull the covers off their leaf-strewn pools and their dusty grills. Admittedly, I actually enjoy celebrating these all-American (Amuricuh!) holidays. But as much as I love veggie burgers doused in too much BBQ sauce and relish, I doubt this is the reason for my excitement at these overplayed, over-commercialized days. Perhaps it’s the ironic kitsch in celebrating Amuricuh! that allows for disaffected youth to, just for one day, put down the micro-brew and pick up a Bud Light (gasp!) and let all pretension wash away (only to be later gathered back into our eco-friendly shopping bags, of course).
For this particular Memorial Day, I accompanied my boyfriend and his family to their cabin on one of the Thousand Islands, where the nearest town is ten minutes away by boat. Just like all my other back country vacations, I planned on concocting some delicious sustenance. (No, I did not make my own Thousand Island dressing, but I am not opposed to doing so in the future…). In preparation for the ensuing bad tan lines and polar-bear swimming conditions (I also needed to use up some seriously ripe bananas), I decided to make these flavor and nutrient dense muffins.

Wheat germ is cheap, rich in vitamins and nutrients, and, most importantly, tasty. Try sprinkling some on your cereal in the morning for a subtle, nutty twist.

Makes about 14 muffins.

Ingredients
2 very ripe bananas
1 cup of milk
1 egg
1/3 cup sugar
1 generous tsp. of vanilla
1 1/4 cup of flour
3/4 cup of wheat germ
1 tbsp. of cinnamon
1 tsp. of baking powder
1 tsp. of baking soda
1/2 tsp. of salt

Preparation
1. Preheat the oven to 375 degrees and line a baking sheet with cupcake sleeves.
2. In a large bowl, mash the bananas until there are only small clumps left. Add the milk, egg, and vanilla and mix well.
3. In a smaller bowl, sift together the flour, cinnamon, baking powder, baking soda, sugar, and salt. Mix in the wheat germ.
4. Combine the dry ingredients with the wet ones and gently mix.
5. Fill the cups just over 3/4 to the top. Bake for 22 minutes.

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