Poppy Seed and Banana Muffins

4.3
(67)

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

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Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
12
Yield:
12 muffins

Ingredients

  • 1 ¼ cups whole wheat flour

  • 1 cup wheat bran

  • ½ cup wheat germ

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • ½ teaspoon salt (Optional)

  • 2 eggs

  • ¼ cup honey

  • ¼ cup vegetable oil

  • 1 cup mashed bananas

  • ½ cup milk

  • 2 teaspoons lemon juice

  • cup poppy seeds

Directions

  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.

Nutrition Facts (per serving)

186 Calories
8g Fat
26g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 186
% Daily Value *
Total Fat 8g 11%
Saturated Fat 2g 8%
Cholesterol 32mg 11%
Sodium 250mg 11%
Total Carbohydrate 26g 10%
Dietary Fiber 5g 18%
Total Sugars 9g
Protein 6g
Vitamin C 2mg 11%
Calcium 98mg 8%
Iron 2mg 11%
Potassium 275mg 6%

* 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.