Poppy Seed and Banana Muffins

Poppy Seed and Banana Muffins

51
SWIMMERVI 0

"A treat for those who love poppy seeds, and a good way to use up left over bananas."

Ingredients

45 m {{adjustedServings}} servings 186 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.
  2. In a large bowl, mix whole wheat flour, wheat bran, wheat germ, baking soda, baking powder, and salt.
  3. In a medium bowl, beat together eggs, honey, and vegetable oil. Stir in bananas, milk, lemon juice, and poppy seeds.
  4. Make a well in the center of the wheat flour mixture, and pour in egg and banana mixture. Stir until just blended. Spoon into the prepared muffin pan.
  5. Bake 25 to 30 minutes in the preheated oven, until a toothpick inserted in the center comes out clean.
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Reviews

51
  1. 62 Ratings

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Excellent. I opted to go half whole wheat, half white flour -- based on reviews complaining of dry texture. Buttermilk was used in place of milk and lemon juice. I was low on poppyseeds so us...

Very good. I added vanilla, cinnamon, and nutmeg. Made them a bit sweeter and had great flavor. Next time I think I'll add some raisins.

I thought this turned out really well. Instead of putting into muffin tins, I made it like a cake in a large pan and cut into squares. It was moist and rich (though for some reason didn't rise a...