Poppy Seed and Banana Muffins Recipe

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Most Helpful Positive Review

Apr 24, 2008

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.

—naludson

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Most Helpful Critical Review

Mar 15, 2011

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.

—moxie & mirth

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57 Ratings

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Apr 10, 2005

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.

—EMERALDCITYJEWEL

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Dec 02, 2003

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!

—LWAXI

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Feb 06, 2007

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!

—AQUARIUS

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Aug 12, 2005

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.

—RAZZMATAZZ

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Jan 14, 2007

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.

—DawnT77

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Jul 12, 2005

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. :)

—N1COLE

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Nutrition

Calories
186 kcal
9%

Carbohydrates
26.4 g
9%

Cholesterol
36 mg
12%

Fat
8.2 g
13%

Fiber
5.1 g
20%

Protein
5.9 g
12%

Sodium
250 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Poppy Seed and Banana Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 186
Calories from Fat: 74

% Daily Value *
Total Fat 8.2g 13 %
Saturated Fat 1.5g 7 %
Cholesterol 36mg 12 %
Sodium 250mg 10 %
Potassium 275mg 8 %
Total Carbohydrates 26.4g 9 %
Dietary Fiber 5.1g 20 %
Protein 5.9g 12 %
** Sugars 9.2g
Vitamin A 1 %
Vitamin C 4 %
Calcium 12 %
Iron 19 %
** Thiamin 22 %
Niacin 26 %
Vitamin B6 17 %
Magnesium 28 %
Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.