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Ingredients

½ cup all-purpose flour ½ cup whole wheat flour ½ cup wheat germ ½ cup ground pumpkin seeds 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 3 ripe bananas ⅓ cup vegetable oil 1 egg ¼ cup honey 2 teaspoons vanilla extract

Nutrition Info

87.6 calories carbohydrate: 12.2 g cholesterol: 7.8 mg fat: 3.8 g fiber: 1.2 g protein: 2.2 g saturatedFat: 0.5 g servingSize: - sodium: 124.9 mg sugar: 4.8 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease a mini muffin tin.
Combine all-purpose flour, whole wheat flour, wheat germ, pumpkin seeds, baking powder, baking soda, and salt in a bowl.
Mash bananas in a separate bowl. Mix in oil, egg, honey, and vanilla extract. Pour into the flour mixture. Stir batter until just combined. Pour into the prepared tin.
Bake in the preheated oven until tops spring back when lightly pressed, about 12 minutes. Let cool in the pan, about 5 minutes. Transfer to a cooling rack.

24 mini muffins

I created this power muffin for my 18-month-old toddler, but it's great for all ages, including infants eating solids.