Best 3 Poppy Seed And Banana Muffins Recipes
Indulge in the delightful flavors of poppy seeds and bananas harmoniously combined in these delectable muffins. Poppy seeds add a subtle crunch and nutty flavor, while mashed bananas contribute moistness and natural sweetness. These muffins are not only a treat for your taste buds but also a wholesome snack or breakfast option.
The recipe offers two variations: a classic poppy seed and banana muffin and a streusel-topped version for those who love a sweet, crumbly topping. Both variations are simple to make and guarantee a satisfying, flavorful experience.
Bake a batch of these muffins for your next brunch, afternoon tea, or as a quick and delicious on-the-go snack. They're perfect for packing in lunch boxes or enjoying as a sweet treat anytime, anywhere.
POPPY SEED BANANA MUFFINS
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
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
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, Fat 6g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 185mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
POPPY SEED MUFFINS
Meet the Cook: Because these muffins are a bit heavier than many of the snack type, they are perfect for when you wake up hungry. They're quick and easy, too. I adapted them from a poppy seed quick bread I was served once at a neighbor's. My husband and I are the parents of three sons - 16, 15, and 12. -Kathy Smith, Granger, Indiana
Provided by Taste of Home
Time 30m
Yield about 8 dozen mini-muffins or 24 standard-size muffins.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt. In another bowl, whisk the eggs, milk, oil and extracts; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Serve warm.
Nutrition Facts : Calories 242 calories, Fat 11g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 189mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 0 fiber), Protein 3g protein.
POPPY SEED MUFFINS
These are the best muffins I have ever made. They are not low-fat but I don't worry. (I can watch other stuff - these are too good) I make them in the jumbo muffin pans but they will work in the normal size - just adjust the baking time.
Provided by Liz R.
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Beat together the eggs, 2 1/2 cups white sugar and vegetable oil. Add in milk, salt, baking powder, poppy seeds, vanilla, almond flavoring, and flour. Mix well.
- Bake in paper lined muffin cups (filled 3/4 full or 3 small greased loaf pans) at 350 degrees F (175 degrees C) for 15-20 minutes for muffins and 50-60 minutes for loaves. The tops should be browned and a toothpick inserted in the center should come out clean.
- Remove muffins as soon as you can while still warm/hot and dunk tops into glaze. Turn right side up and cool on a cookie rack. With loaves just pour the glaze evenly over the three loaves while still in pans. Let cool to a warm temp. and remove from pans. Yes, it is a little messy but it is really good.
- To Make Glaze: In a saucepan over low heat, combine 3/4 cup sugar, orange juice, 1/2 teaspoon vanilla, 1/2 teaspoon almond flavoring and 2 teaspoons melted butter. Warm in pan until the sugar is dissolved. Pour over loaf pans or dunk muffin tops into glaze when cooled to room temperature. (Omit the glaze altogether if you don't like the mess.)
Nutrition Facts : Calories 557.2 calories, Carbohydrate 80.6 g, Cholesterol 50.7 mg, Fat 23.9 g, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, Sodium 387.4 mg, Sugar 56.4 g
Tips:
- For a sweeter muffin, use ripe bananas and add an extra 1/4 cup of brown sugar.
- To make the muffins extra moist, use melted butter or coconut oil instead of vegetable oil.
- For a crunchy topping, sprinkle the muffins with chopped nuts or granola before baking.
- If you don't have a muffin pan, you can also bake the muffins in a 9x13 inch baking pan. Just adjust the baking time to 30-35 minutes.
- These muffins are best when served fresh out of the oven, but they can also be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
Poppy seed and banana muffins are a delicious and easy-to-make treat that is perfect for breakfast, lunch, or a snack. They are also a great way to use up ripe bananas. With their moist texture, sweet flavor, and poppy seed crunch, these muffins are sure to be a hit with everyone who tries them. So next time you are looking for a simple and delicious muffin recipe, give these poppy seed and banana muffins a try. You won't be disappointed!
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