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Nutrition Facts
Serving Size 1 Muffins 43g Recipe makes 16 Muffins)
Calories 130
Calories from Fat 37		(28%)
Amount Per Serving		%DV
	Total Fat 4.2g	6%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 13mg		4%
Sodium 179mg		7%
Potassium 103mg		2%
Total Carbohydrate 21.5g		7%
	Dietary Fiber 1.7g	6%
	Sugars 7.8g
Protein 2.8g		5%
how is this calculated?

Whole Wheat Banana Muffins (Vegan)

Recipe #395218 | 30 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: i-heart-veggies
Oct 19, 2009

Delicious, really moist Banana Muffins that can be made with or without eggs. I've also made it in a loaf pan. Both ways are great! If making in a loaf pan, increase baking time about 5 extra minutes. Enjoy!

16 Muffins (change servings and units)

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup toasted wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups mashed ripe bananas (about 3 lg)
1/2 cup plus 2 tbsp sugar
1/4 cup vegetable oil
1 egg, lightly beaten (OR 3 Tbsp applesauce)

Directions

1
1. Combine first 6 ingredients in a large bowl, leaving a well in the center of the mixture.
2
2. Combine bananas and next 3 ingredients in a seperate bowl. Add to dry ingredients, stirring just until moistened.
3
3. Spoon mixture into greased muffin pan (or loaf pan). Sprinkle with sugar for a yummy crisp topping.
4
4. Bake at 350 degrees for 20 minutes.