Honey Banana Poppy Seed Muffins
Prep time
Cook time
Total time
Tender banana muffins with a light touch of honey and the crunch of poppy seeds.
Serves: 18-20 muffins
  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 3 large bananas, very ripe and mashed (about 1 cup)
  • ⅓ cup vegetable oil
  • ¼ cup whole milk or buttermilk
  • ¼ cup honey
  • 2 large eggs, room temperature
  • 2 tablespoons poppy seeds
  • raw sugar, for sprinkling (optional)
  1. Preheat your oven to 350 degrees F. Line and/or grease 18-20 muffin cups and set aside.
  2. In a large bowl, whisk together your flour, sugar, baking soda, and salt. Set aside. In another large bowl, beat together the mashed bananas, vegetable oil, milk or buttermilk, honey, and eggs.
  3. Add the dry ingredients into the wet ingredients and mix until just moistened. Fold in the poppy seeds. Place about ⅓ cup of batter into each muffin cup (don't overfill the cups, definitely do less than ⅓ than a heaping ⅓ cup) and sprinkle with raw sugar, if you like. Bake for 20-25 minutes, until golden and set. Allow to cool slightly before removing from the pans and serving. These will keep well at room temperature in an airtight container for up to 5 days.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2013/01/04/honey-banana-poppy-seed-muffins/