Banana Streusel Muffins

Topping:
3 T. Kretschmer Wheat Germ
2 T. firmly packed brown sugar
1 T. flour
1 T. butter, melted
1/8 tsp. pumpkin pie spice *

Muffins:
1 1/2 cups flour
1/2 cup wheat germ
1/2 cup firmly packed brown sugar
2 1/2 tsp baking powder
1 1/2 tsp. pumpkin pie spice *
1/2 tsp. salt
2 med. size ripe bananas, mashed
3/4 cup milk
3 T. canola oil
2 egg whites, lightly beaten

* Pumpkin Pie Spice : mix together 1 1/2 tsp. cinnamon, 1/2 tsp. ginger, & 1/2 tsp. cloves

Heat oven to 400 degrees. Line 12 muffin cups w/ paper or silicone liners or spray with cooking spray ( I love the silicone liners - I give them a light spritz of cooking spray ). Combine topping ingredients in a small bowl and set aside.

In large bowl, combine the flour, wheat germ, brown sugar, baking powder, pumpkin pie spice, and salt; mix well.
In a medium bowl, combine the mashed banana, milk, oil, and egg whites; mix well. Add to the dry ingredients and stir until moistened. Fill prepared muffin cups to the top. Sprinkle streusel topping evenly over the batter, patting gently.

Bake 20-22 minutes. Cool 5 minutes and then remove from pan. Makes 12 muffins.

Note: I like to use 1/2 cup all-purpose flour and 1 cup white whole wheat flour . I also substitute 1/2 cup spelt flour and 1 T. wheat germ for the 1/2 cup wheat germ. You could also add 1-2 T. of flaxseed meal or some chopped walnuts for extra goodness!