BANANA POPPY SEED MUFFINS RECIPES

Name: Poppy Seed Banana Muffins
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 dozen.
Ingredients: 1-1/2 cups all-purpose flour; 1/2 cup sugar; 1-1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1 egg; 1/2 cup milk; 1/4 cup vegetable oil; 2 medium ripe bananas, mashed; 2-1/2 teaspoons poppy seeds

POPPY SEED BANANA MUFFINS RECIPE: HOW TO MAKE IT

Poppy Seed Banana Muffins Recipe: How to Make It image

This recipe is a regular in our home so I keep batches of the dry ingredients already mixed together as a time-saver. I also keep over-ripe bananas for this recipe.—Gloria Olds, Troy, Montana

Provided by Taste of Home

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 1 dozen.

Number Of Ingredients 10

Ingredients

1-1/2 cups all-purpose flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg
1/2 cup milk
1/4 cup vegetable oil
2 medium ripe bananas, mashed
2-1/2 teaspoons poppy seeds

Steps:

In a small bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in bananas and poppy seeds. , Fill paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 162 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 185mg sodium, CarbohydrateContent 25g carbohydrate (12g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

BANANA LEMON POPPY SEED MUFFINS RECIPE - FOOD.COM

Banana Lemon Poppy Seed Muffins Recipe - Food.com image

Moist, easy, delicious muffins... What could be better? If you love the lemony flavor, add a tsp. or more of freshly grated lemon zest to the liquid ingredients. This makes 2 dozen regular sized muffins or 4 dozen mini muffins - I usually make 1 dozen of the larger and 2 dozen of the smaller.

Total Time 34 minutes

Prep Time 10 minutes

Cook Time 24 minutes

Yield 24 muffins

Number Of Ingredients 14

Ingredients

1/2 cup powdered sugar
lemon juice
1 cup whole wheat flour
1 cup unbleached flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt (or 1/2 tsp. table salt)
2 ripe bananas
2 eggs
1 cup sugar
7/8 cup buttermilk
1/8 cup lemon juice
1/4 cup canola oil
2 tablespoons poppy seeds

Steps:

Preheat oven to 350 degrees.
In a small bowl, mix together the powdered sugar and just enough lemon juice to make it slightly runny. Set this glaze aside.
In a medium bowl whisk together the flour, baking powder, baking soda and salt.
In a large bowl mash bananas.
Add eggs, sugar, buttermilk, lemon juice, canola oil, and poppy seeds.
Mix liquid ingredients.
Add dry ingredients and mix just until moistened. Lumps are OK.
Spray muffin tins by with spray-release and fill each tin a little more than half-way full.
Bake regular sized muffins for about 24 minutes and mini muffins for about 15 minutes (edges will be light brown and tops will be light golden. Muffins will spring back when lightly touched.).
Turn out muffins onto cooling rack and brush with glaze while still hot. (I put paper towels under the cooling rack - makes clean-up easier.).

Nutrition Facts : Calories 120.5, FatContent 3.3, SaturatedFatContent 0.4, CholesterolContent 15.9, SodiumContent 129.9, CarbohydrateContent 21.4, FiberContent 1.1, SugarContent 12.5, ProteinContent 2.3

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Moist, easy, delicious muffins... What could be better? If you love the lemony flavor, add a tsp. or more of freshly grated lemon zest to the liquid ingredients. This makes 2 dozen regular sized muffins or 4 dozen mini muffins - I usually make 1 dozen of the larger and 2 dozen of the smaller.
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