Best 3 Poppy Seed Banana Muffins Recipes
Indulge in a delightful culinary journey with our tantalizing poppy seed banana muffins, a symphony of flavors that will awaken your taste buds. These delectable muffins are not just any ordinary treat; they are a harmonious blend of sweet bananas, crunchy poppy seeds, and a hint of warm spices, all enveloped in a moist and fluffy muffin batter. Each bite is a burst of flavors that will transport you to a realm of pure bliss.
This article presents you with a collection of three exceptional poppy seed banana muffin recipes, each offering a unique twist to this classic. Dive into the classic poppy seed banana muffin recipe, a timeless favorite that delivers a perfect balance of flavors. Embark on an adventure with the gluten-free poppy seed banana muffin recipe, a delightful alternative for those with dietary restrictions. And for a decadent treat, explore the chocolate chip poppy seed banana muffin recipe, where rich chocolate chips elevate this classic to new heights of indulgence.
No matter which recipe you choose, you're in for a delightful treat. Grab your apron, preheat your oven, and let's embark on a baking adventure that will fill your home with the irresistible aroma of freshly baked muffins.
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 AND BANANA MUFFINS
A treat for those who love poppy seeds, and a good way to use up left over bananas.
Provided by SWIMMERVI
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.
- In a large bowl, mix whole wheat flour, wheat bran, wheat germ, baking soda, baking powder, and salt.
- In a medium bowl, beat together eggs, honey, and vegetable oil. Stir in bananas, milk, lemon juice, and poppy seeds.
- 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.
- Bake 25 to 30 minutes in the preheated oven, until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 185.6 calories, Carbohydrate 26.4 g, Cholesterol 31.8 mg, Fat 8.2 g, Fiber 5.1 g, Protein 5.9 g, SaturatedFat 1.5 g, Sodium 250.1 mg, Sugar 9.2 g
BANANA LEMON POPPY SEED MUFFINS
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.
Provided by Knitting Granny
Categories Quick Breads
Time 34m
Yield 24 muffins
Number Of Ingredients 14
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.).
Tips:
- Use ripe bananas for the best flavor and texture.
- Mash the bananas thoroughly to ensure a smooth batter.
- Toast the poppy seeds before using to enhance their flavor.
- Use a muffin pan with a nonstick coating or line it with paper liners to prevent the muffins from sticking.
- Fill the muffin cups about 2/3 full to allow for rising.
- Bake the muffins until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Serve the muffins warm or at room temperature.
- Store the muffins in an airtight container at room temperature for up to 3 days.
Conclusion:
These poppy seed banana muffins are a delicious and easy-to-make breakfast or snack. They are moist, flavorful, and packed with nutrients. The poppy seeds add a unique crunch and flavor that makes these muffins extra special. Whether you are looking for a healthy and satisfying breakfast or a tasty treat, these poppy seed banana muffins are sure to please. So next time you have some ripe bananas on hand, give this recipe a try. You won't be disappointed!
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