Banana Walnut Muffins

I really needed to do something with the few bananas that were left sitting on the counter.

There was a recipe sitting in a pile for a bit that I had wanted to try, no time like the present.

This recipe was simple to mix together and baked up in no time flat.


These muffins have a nice nutty taste which I think is even further enhanced by the wheat germ and are moist.
Majority of these muffins will be frozen for a quick go to for breakfasts for me.

* Exported from MasterCook *

Banana Walnut Muffins


Serving Size : 16 Preparation Time :0:10
Categories: Bread/Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1 cup walnuts -- chopped
1/2 cup wheat germ, toasted
1/2 cup brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg -- gound
2 large banana -- mashed
3/4 cup milk
5 tablespoons butter -- melted
1 large egg

• Preheat oven to 400 degrees. Fit 12 muffin cups with paper liners. *
• Mix flour, walnuts, wheat germ, brown sugar, baking powder, cinnamon, salt and nutmeg in large bowl. Stir in bananas, milk, butter and egg. Mix just until blended.
• Fill muffin cups evenly with batter. Sprinkle with cinnamon sugar, if desired.
• Bake muffins until a skewer inserted into centers comes out clean, 20-22 minutes. Cool 1 minute, then remove from the muffin pan and cool on a wire rack.

Source:
"Easy to Bake - card"
Yield:
"16 "
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Per Serving: 179 Calories; 9g Fat (45.0% calories from fat); 5g Protein; 20g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 207mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

Serving Ideas :

Fresh Fruit
Yogurt

NOTES :

* I did not use liners, simply sprayed each cup wiht cooking spray.