Banana Poppy Seed Muffins

    Banana Poppy Seed Muffins

    64saves
    40min


    72 people made this

    About this recipe: Mashed bananas and poppy seeds are mixed with wholemeal flour and wheat bran in these wonderful, moist muffins. Great for breakfast on the run or for the children's snack after school.

    Ingredients
    Serves: 12 

    • 150g (5 oz) wholemeal flour
    • 85g (3 oz) wheat bran
    • 50g (2 oz) wheatgerm
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 2 eggs
    • 4 tablespoons honey
    • 4 tablespoons vegetable oil
    • 225g (8 oz) mashed bananas
    • 110ml (4 fl oz) semi-skimmed milk
    • 1 dessertspoon fresh lemon juice
    • 4 to 6 tablespoons poppy seeds

    Method
    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas mark 4. Lightly grease a muffin tin, or line with paper muffin cups.
    2. In a large bowl, mix wholemeal flour, wheat bran, wheatgerm, bicarbonate of 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 centre of the wholemeal flour mixture, and pour in egg and banana mixture. Fold together until just blended. Spoon into the prepared muffin tin.
    5. Bake 25 to 30 minutes in the preheated oven, until a cocktail stick inserted in the centre comes out clean.

    Recently viewed

    Reviews (3)

    by
    2

    Used different ingredients. I substituted soy milk for semi skimmed, as my boyfriend is mildly lactose intolerant. Since I didn't have poppy seeds either, I substituted chopped walnuts. - 17 May 2009

    Bumblestraw
    0

    What delicious and different cakey-buns! I used cold-pressed rape seed oil in place of the vegetable oil and the texture of these little muffins was delightful. I used 100g poppy seeds [4 tablespoons] and this does look like an awful lot, but it combined well with the other ingredients and these little seeds added the most lovely crunch. These tasty muffins are certainly not over sweet, and I counted them at 227 each with 11g fat each. This was a great recipe that works and I'm looking forward to using it again. - 22 Dec 2015

    by
    0

    I really liked this recipe, really easy to prepare using ingredients I already had, or ones I could easily substitute. Really tasty too! - 17 May 2009

    Write a review

    Click on stars to rate