Grady is having a bit of a problem. The kind of problem that occurs when one eats only white pasta and cheese and refuses to eat fruits or veg. Things were getting pretty desperate (and ugly, oh, so ugly) so I decided to use his love for baked goods against him. I modified my banana muffin recipe to boost the fibre content and without going into too much detail (you're welcome) he's a lot happier now.
These muffins aren't too dense or heavy, and the topping provides a nice, sweet crunch, perfect for luring in unsuspecting toddlers.
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup wheat bran
1/2 cup wheat germ
1/2 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
4 bananas, mashed
1 egg, lightly beaten
1/3 cup butter, melted
1 tsp vanilla extract
1 Tbsp sugar
1/2 tsp cinnamon
Preheat oven to 350F. Line muffin pan with paper liners.
In large bowl, combine flours, bran, wheat germ, 1/2 cup sugar, baking powder, baking soda, 1 tsp cinnamon, and salt.
In a separate bowl, combine mashed bananas, egg, melted butter, and vanilla.
Fold the wet ingredients into the dry ingredients, just until combined. Spoon into prepared muffin pan.
Mix together topping ingredients and sprinkle over muffins.
Bake in preheated oven for 20 - 25 minutes until toothpick inserted into the middle comes out clean.
Makes 12 muffins.