Moist, tender banana muffins with a warm, nutty flavor from wheat germ. Naturally sweetened with ripe bananas and honey, and easy enough to make any morning of the week.
0 Preheat oven to 350°F.
1 Combine flour, wheat germ, baking powder, baking soda, salt in a bowl.
2 In a standing mixer or with a hand mixer, combine the 3 bananas, agave, oil, vanilla and egg. Beat until combined and bananas are mashed.
3 Gently mix in the dry ingredients in 3 stages until just combined. Do not over-mix.
4 Grease or line muffin cups or mini loaf pans and fill 3/4 full with the mixture.
5 Place the slices of banana on top of each filled muffin cup or decoratively over the loaf pan.
6 Bake 15 minutes for mini muffin cups, 20 for regular muffin cups or 25 minutes for mini loaf pans or until a toothpick comes out clean.
7 Cool and serve.
