Poppy Seed Banana Muffins Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 9 muffin cups or line cups with paper liners.
• Whisk sugar, lemon juice, oil, lemon zest, and lemon extract together in a bowl until evenly blended. Add coconut milk and stir until well combined. Sift flour, baking powder, baking soda, and salt together in a separate bowl. Stir into sugar mixture. Fold in mashed banana and poppy seeds.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, at least 25 minutes.
• Mix confectioners' sugar and 1 tablespoon lemon juice together in a bowl. Brush glaze on top of the cooled muffins.

Steps:

• In a small bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in bananas and poppy seeds. , Fill paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt. In another bowl, whisk the eggs, milk, oil and extracts; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Serve warm.

Steps:

• Heat oven to 375°F. Line 12 medium muffin cups with paper baking cups (or spray cups with cooking spray or grease with shortening).
• In large bowl, stir together 1/2 cup sugar, the oil, egg and almond extract. Beat in sour cream and milk with spoon until blended. Stir in flour, baking powder, salt, baking soda and poppy seed until well blended. Divide batter evenly among muffin cups. Sprinkle batter with 3 teaspoons sugar and the almonds.
• Bake 14 to 17 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Serve warm or cool.

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, mix together the powdered sugar and just enough lemon juice to make it slightly runny. Set this glaze aside.
• In a medium bowl whisk together the flour, baking powder, baking soda and salt.
• In a large bowl mash bananas.
• Add eggs, sugar, buttermilk, lemon juice, canola oil, and poppy seeds.
• Mix liquid ingredients.
• Add dry ingredients and mix just until moistened. Lumps are OK.
• Spray muffin tins by with spray-release and fill each tin a little more than half-way full.
• 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.).
• 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.).