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Ingredients
| whole wheat flour: 1 1/4 cups |
| wheat bran: 1 cup |
| wheat germ: 1/2 cup |
| baking soda: 1 tsp |
| baking powder: 1 tsp |
| salt: 1/2 tsp (optional) |
| eggs: 2 |
| honey: 1/4 cup |
| vegetable oil: 1/4 cup |
| bananas (mashed): 1 cup |
| 2% milk: 1/2 cup |
| lemon juice: 2 tsp |
| poppy seed: 1/3 cup |
Poppy Seed and Banana Muffins
Credit: AllRecipes
User rating:
"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 min -
Cook Time
30 min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.
- 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.