Front Burner

These muffins are one my favorites. Well... muffins in general... pretty much my favorite. But when I find one that seems a little "healthy" AND tastes great, it tends to top my list. The photo isn't the best since the muffins were a day old at this point. These are really best eaten on the day they are made. I suppose the recipe could be halved so as to only make a half dozen and not have so many soggy leftovers. Muffins with streusel topping don't tend to freeze well either so I don't know that I would recommend that option. Heck, just make a full batch and invite the neighbors over :)

Wheat Germ Streusel Banana Muffins

1 cup all purpose flour
1/2 cup whole wheat flour
1/3 cup packed brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/3 cups mashed banana (about 3 med.)
1 egg
2 Tbsp. canola oil
2 Tbsp. unsweetened applesauce

For Streusel:
1/4 cup packed brown sugar
2 Tbsp. toasted wheat germ
1/8 tsp. ground cinnamon
1 Tbsp. cold butter
2 Tbsp. finely chopped walnuts or pecans

In a large bowl combine the flours, brown sugar, baking powder, baking soda and salt. In another bowl beat the bananas, egg, oil and applesauce until well blended. Stir into dry ingredients just until moistened.

Coat muffin tin with cooking spray; fill 2/3 full with batter. For streusel, combine brown sugar, wheat germ and cinnamon; cut in butter until crumbly. Stir in nuts. Sprinkle evenly over batter.

Bake at 375 for 18-22 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pan to wire rack to cool.