This recipe comes from swapper Genevieve Boehme, a regular at the Chicago Food Swap, where these muffins are very popular. Genevieve has adapted a favorite recipe to include whole grains and be less sweet than the typical breakfast muffin. With whole-wheat flour, wheat germ, and bananas, these muffins are practically health food. Okay, maybe not. But the whole grains do add a delightful nuttiness.
Genevieve packages these muffins by four in a quart-size box, such as those you find at farmers’ markets, lined with parchment paper. Cover with plastic wrap, tie with a pretty ribbon, and add a tag for an attractive presentation.