This recipe comes courtesy of my Mom’s best friend Liz Bayne. A wonderful funny sweet lady who is an amazing cook and amazing person. I remember her being so wonderful to my brother and I when we were growing up and think of her every time I make this recipe for her Banana muffins. The recipe card I have for these muffins is all stained and worn from so much use.
I have tweaked it slightly as I always do and given gluten-free options for those with gluten sensitivity. I hope you enjoy these amazing moist and delicious muffins.
Liz Bayne’s Banana Wheat Germ Muffins
6 ripe bananas
1 cup brown sugar
2/3 cup butter
1 washed unpeeled orange, seeds removed
1 tsp vanilla
1 cup wheat germ (or gluten-free oatmeal)
2 tsp baking powder
2 tsp baking soda
1 1/4 cup white flour (or gluten-free flour mix)
1 1/4 cup whole wheat flour (or gluten-free flour mix)
2 tsp Xanthan gum (for the gluten-free option only)
Preheat oven to 375 degrees F. Place muffin liners in muffin pans.
Place all wet ingredients in the blender and purée til smooth.
Mix all dry ingredients in a bowl and whisk well to remove any lumps. Add wet ingredients and mix until just combined. Pour into muffin liners and bake for 25-30 minutes until tester comes out clean.
These muffins are so moist and good they don’t really need butter…but hey, butter is magical so I rarely do without on these. I hope you enjoy, try the recipe out and let me know how it goes. I love to hear back from people who have tried my recipes. Cheers, Michele