Banana Poppy Seed Muffins

These easy banana muffins will become a breakfast staple at your house

I'm traveling most of the week, so I wanted to make something that I could bring with me to the airport and that my husband could eat for breakfast and snacks when he is home alone. These banana poppy seed muffins (from the Huckleberry cookbook) are a great option because they're quick, portable, and healthy enough to eat all week long. As far as muffins go, these aren't too sweet and are full of wholesome ingredients like whole wheat flour, protein-rich poppy seeds, and lots of fresh fruit. Try serving them warm with a smear of cream cheese or as part of a larger breakfast or brunch spread during the weekend. Leftover muffins make a quick breakfast or snack on-the-go and will keep, tightly-wrapped, at room temperature for three days.

Note: If you don't have time to wait for a bunch of bananas to ripen, put them in a 350F oven for 5-7 minutes, or until the skins are mostly black.


Related Recipes:
- Banana Walnut Bread
- Loaded Cornbread Muffins
- Banana Cupcakes with Peanut Butter Frosting


Banana Poppy Seed Muffins:

• Preheat the oven to 375F. Line two muffin tins with 16 paper liners.*
• Cream together 1 stick room temperature butter, 1/2 c. plus 3 tbsp. sugar, and 1 tsp. salt in an electric mixer until light and fluffy.
• Add in 2 eggs, one at a time, and beat to combine.
• Mash together 5 very ripe bananas with a potato masher until smooth and liquidy. Beat the mashed bananas into the batter.
• Stir in 1 c. all-purpose flour, 1 c. whole wheat flour, 1 tsp. baking powder, 1 tsp. baking soda, 1 tbsp. poppy seeds, 1/2 c. plain yogurt, 3/4 c. buttermilk, and 2 tsp. vanilla extract until just combined.
• Fill the muffin tins completely full with batter, then top each muffin with 2-3 thin slices of banana. Sprinkle the top of the muffins with sugar.
• Bake for 25-30 minutes, rotating the pans halfway through, or until golden brown.
• Let cool for a bit, then serve with cream cheese.*

Makes 16 muffins

*Divide the liners/muffins evenly among two tins. I only had one muffin tin so I just baked the muffins in two batches.