Adapted from Eating for Pregnancy
I got 24 mini muffins and 9 regular muffins out of the batch
3/4 cup whole wheat flour
3/4 all-purpose flour
1/3 cup toasted wheat germ (see note)
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup packed brown sugar
1/3 cup applesauce
1/4 cup soy milk
3-4 large, mashed ripe bananas
Oven on to 350 degrees. Spray your muffin tins.
1. In a large bowl, whisk together the flours, wheat germ, baking soda, and salt.
2. In a small bowl, whisk together the brown sugar, applesauce, egg, and soy milk. Once they're mixed, add the bananas and mix until blended.
3. Add the banana mixture to the dry ingredients and, again, mix well.
4. Fill up your muffin tins and pop 'em in the oven. Mini muffins will cook for about 10-12 minutes, while regular muffins need about 25 minutes.
5. Cool slightly and enjoy. Store any extras in an airtight container in the fridge (or freeze them).
Toasting wheat germ=So easy. Just put the wheat germ in a nonstick skillet over medium heat and stir it often. The moment you can smell the toasty smell of wheat germ toasting, take it off the heat and stir it around a bit more. Let it cool for a few minutes before you add it to the rest of the ingredients. Simple, right?
At any given moment, we have at least 3 or 4 bananas in the freezer. As soon as they reach the perfect banana bread ripeness, I stick them in the freezer--peels and all--usually one or two a week, at most. When the urge to bake strikes, I pull them out and let them thaw for an hour or two in a bowl on the counter. They're mushy and messy when you unpeel them, but they work just fine in recipes.
You can also add 1/2 cup chopped nuts, if you like, but they're a bit of a choking hazard for us still, so we just make due without. Some mini chocolate chips would be delightful, though, and not at all hazardous.