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Prep 15min
Total45min
Ingredients12
Servings18
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Ingredients
1/3
cup margarine or butter, softened
1/2
cup firmly packed brown sugar
1 1/2
cups (3 medium) mashed ripe bananas
1/2
cup refrigerated or frozen fat-free egg product, thawed, or 2 eggs
1/4
cup skim milk
1
teaspoon vanilla
3/4
cup all-purpose flour
3/4
cup whole wheat flour
1/2
cup wheat germ
1
teaspoon baking powder
1
teaspoon baking soda
3
tablespoons chopped walnuts
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Steps
1
Heat oven to 375°F. Grease 18 muffin cups. In large bowl, combine margarine and brown sugar; beat until fluffy. Add bananas, egg product, milk and vanilla; blend well.
2
Add all-purpose flour, whole wheat flour, wheat germ, baking powder and baking soda; stir just until dry ingredients are moistened. Fill greased muffin cups 2/3 full. Sprinkle walnuts evenly over batter in cups.
3
Bake at 375°F. for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Serve warm.
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Although a fork will work, a hand-held potato masher or potato ricer makes short work of mashing bananas. The best bananas for baking have at least some brown speckles on the skin.
Wheat germ has a high oil content. Store it in the refrigerator to prevent spoiling.
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Nutrition Facts
Serving Size:1 Muffin
Calories
140
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
150mg
6%
Dietary Fiber
2g
8%
% Daily Value*:
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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