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Poppy Seed Banana Muffins

 Poppy Seed Banana Muffins
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
12 ServingsPrep: 20 min. Bake: 15 min.

Ingredients

  • 1-1/2 cups King Arthur Unbleached 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

Directions

  • 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.
  • 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.
Nutritional Facts: 1 muffin equals 162 calories, 6 g fat (1 g saturated fat), 19 mg cholesterol, 185 mg sodium,

2 of 2

Poppy Seed Banana Muffins (continued)

Nutritional Facts: 25 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.