Banana, Poppy, Orange, Ginger and Chocolate Muffins

Name: Banana, Poppy, Orange, Ginger and Chocolate Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g plain flour or 250 g all-purpose flour; 120 g caster sugar or 120 g granulated sugar; 1 ¼ teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon ground ginger; salt (two pinches); 1 large egg; 3 tablespoons canola oil or 3 tablespoons sunflower oil; 200 g buttermilk (not Greek style) or 200 g plain yogurt (not Greek style); 2 teaspoons grated orange zest; 2 balls stem ginger in syrup, roughly chopped (about 2-3 Tbsp once chopped, candied ginger); 2 tablespoons poppy seeds; 2 bananas, peeled, sliced thinly into rounds (NOT mashed); 80 g bittersweet chocolate or 80 g milk chocolate, roughly chopped; 2 tablespoons demerara sugar (Sugar in the Raw)

Servings: persons

250 g plain flour or 250 g all-purpose flour
120 g caster sugar or 120 g granulated sugar
1 ¼ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground ginger
salt (two pinches)
1 large egg
3 tablespoons canola oil or 3 tablespoons sunflower oil
200 g buttermilk (not Greek style) or 200 g plain yogurt (not Greek style)
2 teaspoons grated orange zest
2 balls stem ginger in syrup, roughly chopped (about 2-3 Tbsp once chopped, candied ginger)
2 tablespoons poppy seeds
2 bananas, peeled, sliced thinly into rounds (NOT mashed)
80 g bittersweet chocolate or 80 g milk chocolate, roughly chopped
2 tablespoons demerara sugar (Sugar in the Raw)

1
Preheat the oven to 190C/gas 5 (~375 F).
2
Line 12 regular sized muffin tins with cupcake liners or parchment paper.
3
Sift the flour, sugar, baking soda, baking powder, and ground ginger into a large bowl with two pinches of salt (go easy on this).
4
In another large bowl briefly whisk together the egg, oil, buttermilk, orange zest and stem ginger.
5
Add the mixed dry ingredients and poppy seeds until just combined.
6
Slice the bananas thinly into rounds.
7
Set 12 pieces aside and fold the rest into the muffin batter, along with the chocolate.
8
Fill the prepared tins, then push a piece of the reserved banana into the top of each; sprinkle each with the demerara sugar.
9
Bake in the center of the preheated oven for around 1822 minutes, or until a toothpick tests clean from the center of the muffins.
10
Let cool for 10 minutes in the tins before removing to wire racks to continue cooling.

1061

kcal

Calories

Fat

119

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 15 ingredients. The key ingredients include: 250 g plain flour or 250 g all-purpose flour, 120 g caster sugar or 120 g granulated sugar, 1 ¼ teaspoons baking powder, ½ teaspoon baking soda, and more.

Yes, Banana, Poppy, Orange, Ginger and Chocolate 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!