If wheat germ is not a staple in your pantry, you can save some money by eliminating it altogether from the Blueberry-Oat Muffin recipe. Or substitute wheat bran for a similarly wholesome addition.
1 cup all-purpose flour
1 cup rolled oats
1/2 cup sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/4 cup wheat germ
1/4 tsp salt
2 egg whites
2 cup mashed bananas (about 4 small bananas)
2 Tbsp vegetable oil
1 cup fresh or frozen blueberries
Preheat oven to 375°F. Grease 12 muffin cups. Combine flour, oats, sugar, baking powder, baking soda, wheat germ and salt in a large bowl. Stir well.
Combine egg whites, bananas and oil in a medium bowl. Beat with an electric mixer set at medium speed until well mixed, about 1 minute.
Stir egg mixture into flour mixture, mixing just until moistened. Add blueberries; stir gently.
Fill muffin cups two-thirds full of batter. Bake until tops spring back when lightly touched, about 20 minutes.
Blueberry-Oat Muffins tip:For quick, hot muffins anytime, prepare extra batches of the dry ingredients in step 1. Store in a resealable plastic bag with a copy of the recipe so you can quickly add the wet ingredients and bake a batch of healthy muffins in a jiffy.