Banana Berry Wheat Germ Muffins

Start your morning right with these wholesome Banana Berry Wheat Germ Muffins, a deliciously moist and nutrient-packed treat perfect for breakfast or an on-the-go snack. This recipe combines the natural sweetness of ripe bananas and mixed berries with the subtle nutty flavor of wheat germ, creating a hearty muffin with a delightful texture. A blend of all-purpose and whole wheat flour provides balance, while Greek yogurt and unsweetened applesauce keep these muffins light yet satisfying. Finished with a touch of cinnamon and optional honey for sweetness, these muffins are a great way to sneak in fiber and vitamins without sacrificing flavor. Quick to prepare in just 15 minutes and baked to perfection in under 25 minutes, they’ll soon become a household favorite. Bake a batch today for a healthier twist on classic berry muffins!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 large ripe bananas (mashed)
• 1 cup mixed berries (blueberries, raspberries, or strawberries, chopped if large)
• 1 cup all-purpose flour
• 0.5 cup whole wheat flour
• 0.25 cup wheat germ
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 teaspoon ground cinnamon
• 0.25 cup unsweetened applesauce
• 0.5 cup Greek yogurt (plain or vanilla)
• 0.25 cup honey (optional for sweetness)
• 1 large egg
• 1 teaspoon vanilla extract

Directions

Step 1

Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick cooking spray.

Step 2

In a medium bowl, whisk together the all-purpose flour, whole wheat flour, wheat germ, baking powder, baking soda, salt, and cinnamon. Set aside.

Step 3

In a large mixing bowl, combine the mashed bananas, applesauce, Greek yogurt, honey (if using), egg, and vanilla extract. Whisk until smooth and well combined.

Step 4

Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense.

Step 5

Fold in the mixed berries using a spatula, ensuring the berries are evenly distributed throughout the batter.

Step 6

Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.

Step 7

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Serve warm or store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	(1023.7g)

Amount per serving	% Daily Value*
Calories	1516.7

Total Fat 15.3g	0%
Saturated Fat 3.6g	0%
Polyunsaturated Fat 3.9g
Cholesterol 223.5mg	0%
Sodium 1832.7mg	0%
Total Carbohydrate 304.7g	0%
Dietary Fiber 32.2g	0%
Total Sugars 112.6g
Protein 48.8g	0%

Vitamin D 53.8IU	0%
Calcium 248.9mg	0%
Iron 13.7mg	0%
Potassium 2216.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 8.9%

Protein: 12.6%

Carbs: 78.5%