Ripe bananas add moistness and tenderness to these quick muffins. Wheat germ in the crunchy streusel topping makes them taste a lot richer than they are.

MUFFINS
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 ripe medium bananas, mashed (about 1 cup)
3/4 cup skim milk
3 tablespoons butter, melted
2 egg whites or 1 egg

STREUSEL
3 tablespoons wheat germ
2 tablespoons packed brown sugar
1 tablespoon canola oil
1/2 teaspoon ground cinnamon

1. Heat oven to 400°F. Lightly grease 12 muffin cups or spray with nonstick cooking spray.

2. In large bowl, combine all-purpose flour, whole wheat flour, 1/2 cup brown sugar, baking powder, cinnamon, salt and nutmeg.

3. In small bowl, combine bananas, milk, butter and egg whites; whisk until blended. Add to dry ingredients; stir about 20 strokes or just until dry ingredients are moistened. Spoon batter evenly into muffin cups.

4. In another small bowl, combine all topping ingredients. Sprinkle over muffin tops, pressing in lightly.

5. Bake 18 to 20 minutes or until muffins are golden brown and toothpick inserted in center comes out clean. Cool 1 minute; remove from pan. Cool on wire rack or serve warm.

12 muffins

PER MUFFIN: 185 calories, 4.5 g total fat (2 g saturated fat), 4 g protein, 33 g carbohydrate, 10 mg cholesterol, 260 mg sodium, 2 g fiber