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Poppy Seed Banana Muffins Recipe

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This recipe is a regular in our home so I keep batches of the dry ingredients already mixed together as a time-saver. I also keep over-ripe bananas for this recipe.—Gloria Olds, Troy, Montana
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 12 servings


  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 2 medium ripe bananas, mashed
  • 2-1/2 teaspoons poppy seeds

Nutritional Facts

1 muffin equals 162 calories, 6 g fat (1 g saturated fat), 19 mg cholesterol, 185 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.


  1. In a small bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in bananas and poppy seeds.
  2. Fill paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Poppy Seed Banana Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p180

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Reviewed Jan. 23, 2012

"Sort of bland tasting, could use another banana, maybe a little more sugar or something else. Nice size using a muffin scoop to fill. Made 11."

Reviewed Nov. 11, 2011

"The texture of poppy seeds is good! Nice change for a banana muffin"

Reviewed Sep. 17, 2011

"Very tasty! I doubled the recipe - worked well- and added 1/2 tsp. cinnamon, 1 tsp. vanilla and 3/4 c. dried cranberries. [Just flavours I like!] Always need good recipes for "overdue" bananas! Thanks Gloria."

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