Poppy Seed and Banana Muffins

Poppy Seed and Banana Muffins

50 Reviews 7 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  SWIMMERVI

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

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Adjust Servings

Original recipe yields 12 muffins



  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 (50)

Rate This Recipe


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 used 1/6 cup instead, which I thought was perfect. Keep an eye on your oven, my batch baked in 15 minutes. I was surprised how moist these were. and just the perfect amount of sweetness. These were great with a little pat of butter on top. The recipe is a keeper.



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 whole lot) but that didn't matter. It was perfect in little squares. It's not sweet.. just right and would make a nice thing for guests. Not being a banana lover, it didn't 'reek' of bananas.. it was just right! Thank you for sharing!

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Amount Per Serving (12 total)

  • Calories
  • 186 cal
  • 9%
  • Fat
  • 8.2 g
  • 13%
  • Carbs
  • 26.4 g
  • 9%
  • Protein
  • 5.9 g
  • 12%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 250 mg
  • 10%

Based on a 2,000 calorie diet



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Health Nut Blueberry Muffins


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Whole Wheat Carrot-Raisin Muffins