Rating: 4.27 stars
67 Ratings
  • 5 star values: 32
  • 4 star values: 26
  • 3 star values: 4
  • 2 star values: 5
  • 1 star values: 0

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

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.

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  • In a large bowl, mix whole wheat flour, wheat bran, wheat germ, baking soda, baking powder, and salt.

  • In a medium bowl, beat together eggs, honey, and vegetable oil. Stir in bananas, milk, lemon juice, and poppy seeds.

  • 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.

  • Bake 25 to 30 minutes in the preheated oven, until a toothpick inserted in the center comes out clean.

Nutrition Facts

186 calories; protein 5.9g; carbohydrates 26.4g; fat 8.2g; cholesterol 31.8mg; sodium 250.1mg. Full Nutrition
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Reviews (54)

Most helpful positive review

Rating: 5 stars
04/25/2008
Excellent. I opted to go half whole wheat half white flour -- based on reviews complaining of dry texture. Buttermilk was used in place of milk and lemon juice. I was low on poppyseeds so used 1/6 cup instead which I thought was perfect. Keep an eye on your oven my batch baked in 15 minutes. I was surprised how moist these were. and just the perfect amount of sweetness. These were great with a little pat of butter on top. The recipe is a keeper. Read More
(25)

Most helpful critical review

Rating: 2 stars
03/15/2011
The recipe AS-IS is very moist but completely lacking in sweetness or flavor. You can do without one if you have the other... but to have neither? I'm a person who digs the healthy hearty muffins but this was no good. I should have paid more attention - so many positive ratings were to MODIFIED recipes. We'll smear these in cream cheese and honey and eat the dozen but I'll never make these AS-IS again. Read More
(7)
67 Ratings
  • 5 star values: 32
  • 4 star values: 26
  • 3 star values: 4
  • 2 star values: 5
  • 1 star values: 0
Rating: 5 stars
04/24/2008
Excellent. I opted to go half whole wheat half white flour -- based on reviews complaining of dry texture. Buttermilk was used in place of milk and lemon juice. I was low on poppyseeds so used 1/6 cup instead which I thought was perfect. Keep an eye on your oven my batch baked in 15 minutes. I was surprised how moist these were. and just the perfect amount of sweetness. These were great with a little pat of butter on top. The recipe is a keeper. Read More
(25)
Rating: 4 stars
04/10/2005
Very good. I added vanilla cinnamon and nutmeg. Made them a bit sweeter and had great flavor. Next time I think I'll add some raisins. Read More
(18)
Rating: 5 stars
12/02/2003
I thought this turned out really well. Instead of putting into muffin tins I made it like a cake in a large pan and cut into squares. It was moist and rich (though for some reason didn't rise a whole lot) but that didn't matter. It was perfect in little squares. It's not sweet.. just right and would make a nice thing for guests. Not being a banana lover it didn't 'reek' of bananas.. it was just right! Thank you for sharing! Read More
(16)
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Rating: 5 stars
02/06/2007
I like these muffins for healthy non-sweet breakfast. I used ground flax seed instead of wheat germ maple syrup instead of honey just because I didn't have wheat germ and honey on hand. I added 1 tsp of vanilla. It turned out very good! It is not as moist as I expected but it's still good! Read More
(13)
Rating: 5 stars
08/12/2005
I only tried this recipe because I had some surplus wheat germ lying around and was looking for a way to use it up. And now I think I will never make any other kind of banana muffins again. These are just the best that I have ever tasted. I was actually worried that they might be too healthy - after all they are almost fat-free and very lightly sweetened with honey. But they don't taste like low-calorie muffins (and in fact they aren't any lower in calories than regular muffins though I'm sure they are healthier). I suppose they might not appeal to everyone but if you're the type of person that likes bran muffins try these - you will not be disappointed. Read More
(13)
Rating: 4 stars
07/12/2005
These were good but not fabulous. They were good enough to try again with alterations. Next time I would either reduce the oil or use vegan butter instead. Also I would definitely add something to make them a touch sweeter maybe just more honey or banana. Finally I felt as though the recipe called for too many poppy seeds I would use half that next time. Thanks for the submission every recipe needs individual tweeking.:) Read More
(7)
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Rating: 5 stars
01/14/2007
These are an excellent way to start off your day. I am going to make these again and maybe add some blueberries too. This is not a sweet muffin (if that is what you are looking for) but it is very satisfying. Read More
(7)
Rating: 5 stars
03/19/2005
These muffins are absolutely delicious. If you are a fan of very sweet cake-like muffins this recipe is definitely not for you. These muffins have a very heavy bran taste and are only slightly sweet from the bananas and honey. If I serve these to guests I'll probably add more sugar. Read More
(7)
Rating: 2 stars
03/15/2011
The recipe AS-IS is very moist but completely lacking in sweetness or flavor. You can do without one if you have the other... but to have neither? I'm a person who digs the healthy hearty muffins but this was no good. I should have paid more attention - so many positive ratings were to MODIFIED recipes. We'll smear these in cream cheese and honey and eat the dozen but I'll never make these AS-IS again. Read More
(7)