banana and wheat germ muffins

I'd been craving muffins and finally had sufficient excess bananas to justify mashing them up. When they were just reaching the point of being too ripe, I put them in the refrigerator. Then we waited until Saturday so they could have their day. This recipe calls for 3/4 a cup of sugar; I only used 1/2 and am not even really convinced it needs any. But some people want their muffin to be a dessert.

Banana and Wheat Germ Muffins
adapted from Bon Appetit
INGREDIENTS
3/4 cup all-purpose flour
3/4 cup wheat flour
1/2 c sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon nutmeg
3/4 cup wheat germ
1 1/2 cups mashed ripe bananas (about 3)
1/2 cup milk
2 large eggs
1/3 cup oil
1 teaspoon vanilla extract

DIRECTIONS
Preheat oven to 400°F. Line 16 muffin cups with foil muffin papers or spray lightly with cooking oil. Sift dry ingredients into medium bowl. Mix in wheat germ. Combine bananas, milk, eggs, oil and vanilla extract in large bowl and whisk to blend. Mix in dry ingredients. Spoon batter into prepared muffin cups, dividing equally.

Bake muffins until tops are golden brown and tester inserted into center comes out clean, about 20-25 minutes.

Taylor has yet to try them. Each time I offer he feigns "not hungry." He usually does that when I bake breads and muffins. Someday he'll realize he's been missing out.