Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, mash the bananas with a fork until smooth. Whisk in the eggs, yogurt, oil, vanilla, and brown sugar until combined.
- Add the whole wheat flour, wheat germ, all-purpose flour, baking soda, cinnamon, and salt. Stir gently until just combined — do not overmix.
- Divide the batter evenly among the 12 muffin cups. Each cup should be about two-thirds full.
- Bake for 20–24 minutes, until a toothpick inserted in the centre of a muffin comes out clean or with just a few moist crumbs. Cool in the pan for 5 minutes before transferring to a rack.
Nutrition
Notes
Net carbs: 27g per muffin (30g total carbs minus 3g fiber).
Substitutions: Replace eggs with flax eggs for a vegan version (1 tablespoon ground flax + 3 tablespoons water per egg, rest 5 minutes). Frozen bananas (thawed) work perfectly — the extra moisture they release actually improves the texture.
Storage: Room temperature in an airtight container for 3–4 days. Refrigerate for up to 1 week. Freeze individually wrapped for up to 3 months.
Reheating: Microwave from frozen for 45–60 seconds. Or thaw overnight at room temperature.
