Best Muffin Recipes: Wheat Germ Oat Muffins Recipe

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Best Muffin Recipes: Wheat Germ Oat Muffins Recipe

Best Muffin Recipes Wheat Germ Oat Muffins Recipe

Best Muffin Recipes Wheat Germ Oat Muffins Recipe

Little Indiana and family love to try new muffin recipes. Some of our favorite muffins have been the most surprising. While a recipe that includes wheat germ and oats as the main ingredients may not sound particularly kid friendly, our two boys went absolutely wild over this recipe for wheat germ oat muffins. I know, that might sound a little strange, but these wholesome muffins are just lovely. You can make them over the top with a drizzle of local honey or a pat of butter–or perhaps even both.

What can I say? We are not a cereal eating family. There’s just nothing better than hot, homemade food in the morning (okay, except maybe cold pizza). But, really. Does anyone actually get excited about eating cereal? I didn’t think so. When you bring out a pan of muffins, however, everyone cheers, clamoring to wash hands, grab plates, and pour a big glass of milk, hot tea, or coffee to go with it.

There’s just something about the smell of homemade food in the air that puts everyone in a good mood. The world seems extra bright and cheery. It’s like everything is just bound to go your way. The day begins even better when the recipe turns out well, much like this one did. Get a good start to your day, too.

What is Wheat Germ and Why Should You Want to Eat it? 

So, what is wheat germ? Wheat germ is a part of the plant that aids with reproduction. It’s the edible portion of the wheat kernel that germinates to create wheat grass. It might be tiny, but it’s a powerful source of good-for-you nutrition.

When the wheat kernel is processed, the wheat germ is removed, in order to extend the shelf life of products. Its removal also takes away the nutritional component of white flour, leaving behind a less healthy end-product. Wheat germ has a low gluten content and is easy to add to, well, just about any baked good. Simply replace 1/4 cup to 1/2 cup of flour with wheat germ. I sprinkle it in pancakes and waffles, and sometimes sneak it into other things, like this recipe for a cream-filled coffee cake. It can add a slightly nutty flavor to more delicate items so keep that in mind.

In fact, anyone who doesn’t eat meat might even add extra wheat germ to their diet to make up for the lack of protein. My youngest son and I have to have mass amounts of protein to maintain our natural good mood. Without it, or if we have too much sugar, and not enough protein, we crash. Hard. I guess it’s a good thing I’ve been sneaking wheat germ into everything since I discovered it a few years ago. It’s so easy to add it to whatever bread, rolls, muffins, and other baked breakfast items I’m whipping up. You can’t typically detect a change in flavor–but it will add a boost to your nutrition.

How much of a boost does wheat germ provide? According to WiseGeek, wheat germ has more protein than most meats, a whopping 28%. As if that weren’t enough, the multiple vitamins and minerals it offers contain more of them than fruits and vegetables. Are you sold on wheat germ yet?

The Mayo Clinic declares wheat germ to be one of the ten foods you should be eating. Wheat germ manufacturer Kretschmer, says that wheat germ has heart-healthy polyunsaturated fat, is high in fiber, and is sodium-free. After you open a package or bottle of wheat germ, do like I do, and store it in the refrigerator to extend its shelf life.

Make Wheat Germ Oat Muffins

Kid #1 has added these Wheat Germ Oat Muffins to his list of all-time faves. This is his own personal list of things he loves that he stores up in that brain of his, just waiting for the moment when he can say, “Hey! Can we make that wheat germ oat muffins recipe again?” Yes, this is one of the recipes he asks for again and again. Good thing it’s simple to make with ingredients I always have on hand.

With all this healthiness tucked inside of one tasty little muffin, they are a fave of mine, too. From (affiliate link) The 250 Best Muffin Recipes by Esther Brody. This is a fantastic muffin cookbook. I’ve been using the original edition (1999) since I was in high school. You can tell, too. Many pages are splattered and well-loved. It’s not every cookbook that can stand the test of time, or that will even grow with you–I wasn’t exactly a big baker back then. But let me tell you what, that one is a keeper.

Best Muffin Recipes: Wheat Germ Oat Muffins

Best Muffin Recipes: Wheat Germ Oat Muffins

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 12 Muffins (more or less)

Serving Size: 2 Muffins

Best Muffin Recipes: Wheat Germ Oat Muffins

Very good muffins. Our boys loved them!


  • 1/2 Cup Wheat Germ
  • 1/2 Cup Oats
  • 1 Cup All-Purpose Flour
  • 3 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 3/4 teaspoon Cinnamon
  • Pinch Nutmeg
  • 1/2 Cup Brown Sugar
  • 1/3 Cup Shortening
  • 1 Egg
  • 1 Cup Milk
  • 1 teaspoon Vanilla


  1. 425* Oven. Grease or paper-line muffin tin. Set aside.
  2. Combine Wheat Germ through Brown Sugar.
  3. Cut in Shortening. Mix until crumbly.
  4. Add in the Egg, Milk, and the Vanilla Extract. Stir only until moistened. Do not overmix!
  5. Spoon batter into tin, filling about 3/4 full.
  6. Bake 15 -- 20 minutes.


If you haven't, you must pick up 250 Best Muffin Recipes by Esther Brody, 1999. Very good cookbook!

I know a few small Indiana town bookstores where you can find it.

Small Towns: Destinations, not Drive-Thrus. I’m Jessica Nunemaker and THIS is Little Indiana.

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By |2016-11-03T22:39:03+00:00August 9th, 2012|Eat, Little Towns, Recipes|4 Comments

About the Author:

Jessica Nunemaker is the Owner of Little More than a website, Little Indiana is a book, "Little Indiana: Small Town Destinations" (IU Press) awarded first place in the "Best in Indiana Journalism for a Nonfiction Book" by the Indiana Chapter of the Society of Professional Journalists. Little Indiana is also a bi-monthly newspaper column in a local paper and a PBS segment on the former Emmy award-winning program, "The Weekly Special."


  1. Jessica Nunemaker April 10, 2014 at 7:26 pm

    Oh! That sounds like a great switcheroo! Glad you enjoyed them!

  2. Tina April 9, 2014 at 7:40 pm

    Good…I subbed coconut oil for the shortening, added 1/4 c chocolate chips and shredded coconut. Son really liked them…

  3. Jessica Nunemaker March 30, 2014 at 7:03 pm

    I did not. I tend to add extra wheat germ so I did not notice any baking soda flavor. 😉

  4. jb680 March 30, 2014 at 6:58 pm

    Thanks for this! I found the muffins tasty but a little strong on the baking soda flavor. Have you tried reducing the amount of baking soda?

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