Banana Lemon Poppy Seed Muffins Recipe

Name: Banana Lemon Poppy Seed Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup powdered sugar; lemon juice; 1 cup whole wheat flour; 1 cup unbleached flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon kosher salt (or 1/2 tsp. table salt); 2 ripe bananas; 2 eggs; 1 cup sugar; 7/8 cup buttermilk; 1/8 cup lemon juice; 1/4 cup canola oil; 2 tablespoons poppy seeds

Servings: persons

1/2 cup powdered sugar
lemon juice
1 cup whole wheat flour
1 cup unbleached flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt (or 1/2 tsp. table salt)
2 ripe bananas
2 eggs
1 cup sugar
7/8 cup buttermilk
1/8 cup lemon juice
1/4 cup canola oil
2 tablespoons poppy seeds

1
Preheat oven to 350 degrees.
2
In a small bowl, mix together the powdered sugar and just enough lemon juice to make it slightly runny. Set this glaze aside.
3
In a medium bowl whisk together the flour, baking powder, baking soda and salt.
4
In a large bowl mash bananas.
5
Add eggs, sugar, buttermilk, lemon juice, canola oil, and poppy seeds.
6
Mix liquid ingredients.
7
Add dry ingredients and mix just until moistened. Lumps are OK.
8
Spray muffin tins by with spray-release and fill each tin a little more than half-way full.
9
Bake regular sized muffins for about 24 minutes and mini muffins for about 15 minutes (edges will be light brown and tops will be light golden. Muffins will spring back when lightly touched.).
10
Turn out muffins onto cooling rack and brush with glaze while still hot. (I put paper towels under the cooling rack - makes clean-up easier.).

1071

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup powdered sugar, lemon juice, 1 cup whole wheat flour, 1 cup unbleached flour, and more.

Yes, Banana Lemon Poppy Seed Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana Lemon Poppy Seed Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions