Poppy Seed and Banana Muffins

Poppy Seed and Banana Muffins

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"A treat for those who love poppy seeds, and a good way to use up left over bananas."
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Ingredients

45 m servings 186 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.
  2. In a large bowl, mix whole wheat flour, wheat bran, wheat germ, baking soda, baking powder, and salt.
  3. In a medium bowl, beat together eggs, honey, and vegetable oil. Stir in bananas, milk, lemon juice, and poppy seeds.
  4. 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.
  5. Bake 25 to 30 minutes in the preheated oven, until a toothpick inserted in the center comes out clean.

Reviews

52
  1. 63 Ratings

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Most helpful positive review

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 us...

Most helpful critical review

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 mu...

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 us...

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...

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 add...

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. Th...

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 mu...

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 v...

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 somet...

These muffins are absolutely delicious. If you are a fan of very sweet, cake-like muffins, this recipe is definitely not for you. These muffins have a very heavy bran taste and are only slightly...