Banana Wheat Germ Muffins

Side note: I accidentally published a blog post recently that I wrote as a cathartic release. It was a total rant. You know when you call up your bestie and start the convo, “I just need to bitch for 10 minutes.” Basically it was that. I’m done now. 

Yay the Broncos won! Lyra let me watch 15 minutes of the game. It was really nice of her.

Watching SB50 outdoors at a friend’s…or trying to.

She also let me bake muffins this weekend. I’ve been on a heavy carb diet ever since giving birth. Breads, pasta, rice, noodles, etc…I crave them. It’s almost worse than when I was pregnant! Part of it is because I’m breastfeeding I’m sure, but another part of it is because I need the energy to keep up with Miss L. She is a handful no doubt and I feel like I’m prepping for a marathon each day. I started eating muffins daily too. Certainly not the good kind of carbs. I also thought of muffins as mini cakes. I don’t care if you add some blueberries to them and call them breakfast. Its still CAKE. Ugh, but I’m so into eating them lately and at this point YOLO (yes, I’m using that) and also, I have a baby so again, YOLO.

Though I realized buying a $3 muffin daily was just as bad as those $5 lattes (also guilty). Besides, I don’t really know what goes into these muffins and I want to still be somewhat healthy (most days). So I made a batch this weekend while Lyra napped using a recipe from one of my favorite cookbook authors for kids actually! Figured what’s good for them works for me.


Banana Wheat Germ Muffins
Recipe adapted from by Catherine McCord
Makes 12 muffins

1 cup whole wheat flour
1 cup wheat germ
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 teaspoon salt
3 medium ver ripe bananas, mashed
1/2 cup brown rice syrup
3 tablespoons canola oil
1 tablespoon vanilla
1 large egg
1/4 cup dark chocolate chips
1/4 cup sliced almonds

  1. Preheat oven to 350 degrees F. Grease or line muffin tin.
  2. Combine dry ingredients in a bowl.
  3. In another bowl, mash bananas with a fork. Add in remaining ingredients except for the chocolate chips and almonds and mix with a spatula until combined.
  4. Mix in dry ingredients in 3 stages until combined. Do not over mix. Fold in chocolate chips and almonds.
  5. Evenly pour batter into muffin tin.
  6. Bake for 20 minutes or until toothpick comes out clean.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s