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| 1 1/2 Tasse | flour unbleached |
| 1 Tasse | Toasted Wheat Germ |
| 1/2 Tasse | walnuts finely chopped |
| 1/2 Tasse | brown sugar firmly packed, light |
| 2 1/2 Teelöffel | baking powder |
| 1/4 Teelöffel | nutmeg ground |
| 1/2 Teelöffel | salt |
| 2 gross | eggs |
| 1 Tasse | Mashed Ripe Bananas; (2-3 Bananas) |
| 1/2 Tasse | Low-Fat Milk |
| 1/4 Tasse | canola oil |
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1. Preheat oven to 400 degrees. Butter the insides and top of a regular size (1/3 cup) muffin pan.
2. In a medium size bowl thoroughly combine the flour, wheat germ, walnuts, sugar, baking powder, nutmeg and salt.
3. Beat the eggs in a large bowl. Beat in the mashed banana, being certain to break up any large lumps. Beat in the milk and oil until smooth. Add the dry mixture to this bowl and stir just until it is evenly moistened. Do not overbeat it.
4. Spoon the batter into the prepared muffin pan. Bake about 17 minutes or until a knife inserted in the center of a muffin comes out dry. Cool the muffins on a rack a few minutes before serving. They are better warm, not hot.
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