I am chronically late.  So, in order to get the little one off to swim class with a full belly I looked for healthy and nutritious muffin recipes to make for an easy breakfast.  This recipe for Banana Wheat Bran Muffins from the Weelicious website is great as a grab & go breakfast for on the road to school or work.  I make mine in mini muffin pans so they are toddler sized.  Make sure to use super ripe bananas and you’ll get some naturally sweet and moist muffins!

Banana Wheat Germ Muffins

Ingredients:

1 Cup All Purpose Flour
1 Cup Wheat Germ
1 Tsp Baking Soda
1/2 Tsp Baking Powder
1 Tsp Salt
3 Medium Very Ripe Bananas, mashed, plus 1 banana sliced approx. 3/4 inch thick for topping
1/2 Cup Agave
3 Tbsp Vegetable Oil
1 Tbsp Vanilla
1 Large Egg

Directions:

1. Preheat oven to 350 degrees.
2. Combine flour, wheat germ, baking powder, baking soda, salt in a bowl.
3. In a standing mixer combine the 3 bananas, agave, oil, vanilla and egg. Beat until combined and bananas are mashed.
4. Gently mix in the dry ingredients in 3 stages until just combined. Do not over-mix.
5. Grease or line muffin cups or mini loaf pans and fill 3/4 full with the mixture.
6. Place the slices of banana on top of each filled muffin cup or decoratively over the loaf pan.
7. Bake 15 minutes for mini muffin cups, 20 for regular muffin cups or 25 minutes for mini loaf pans or until a toothpick comes out clean.
8. Cool and serve.

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