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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1 1/4 cups
whole wheat flour
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.
The recipe, AS-IS, is very moist, but completely lacking in sweetness or flavor. You can do without one if you have the other... but to have neither? I'm a person who digs the healthy hearty muffins, but this was no good. I should have paid more attention - so many positive ratings were to MODIFIED recipes. We'll smear these in cream cheese and honey and eat the dozen, but I'll never make these AS-IS again.
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!
I like these muffins for healthy non-sweet breakfast. I used ground flax seed instead of wheat germ, maple syrup instead of honey just because I didn't have wheat germ and honey on hand. I added 1 tsp of vanilla. It turned out very good! It is not as moist as I expected but it's still good!
I only tried this recipe because I had some surplus wheat germ lying around and was looking for a way to use it up. And now I think I will never make any other kind of banana muffins again. These are just the best that I have ever tasted. I was actually worried that they might be too healthy - after all they are almost fat-free and very lightly sweetened with honey. But they don't taste like low-calorie muffins (and in fact, they aren't any lower in calories than regular muffins, though I'm sure they are healthier). I suppose they might not appeal to everyone, but if you're the type of person that likes bran muffins, try these - you will not be disappointed.
These are an excellent way to start off your day. I am going to make these again and maybe add some blueberries too. This is not a sweet muffin (if that is what you are looking for), but it is very satisfying.
These were good, but not fabulous. They were good enough to try again with alterations. Next time I would either reduce the oil or use vegan butter instead. Also, I would definitely add something to make them a touch sweeter, maybe just more honey or banana. Finally, I felt as though the recipe called for too many poppy seeds, I would use half that next time. Thanks for the submission, every recipe needs individual tweeking. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Poppy Seed and Banana Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 74
See how to make simple but delicious banana muffins.
See how to make a sweet poppy-seed bread with almond and orange flavors.
The crumb topping makes these muffins extra yummy.