Banana Poppy Seed Muffins

12 muffins
Prep Time:
Total Time:

Just a moment please...

Banana Poppy Seed Muffins: These easy muffins are half banana bread and half poppy seed muffin. They don't need as much sugar as some muffins because of the ripe bananas. They are perfectly fluffy and great with a little butter. Kids love them! |
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Helpful Equipment:

Muffin pan

These easy muffins are half banana bread and half poppy seed muffin. They are perfectly fluffy and great for kids!


2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup brown sugar
2 very ripe bananas (1 cup mashed)
2 large eggs
1/2 cup milk
1/4 cup unsalted butter, melted and cooled
1/4 cup poppy seeds
Butter for muffin tin

Helpful Equipment:


1) Preheat oven to 375 degrees F. In a large bowl whisk together all-purpose flour, baking powder, salt, and cinnamon.

2) In a medium bowl, mash bananas well until they are almost no lumps. Add in sugar and continue to mash until well combined. Then stir in eggs, milk, and melted butter.

3) Stir wet ingredients into the dry ingredients. Add poppy seeds and stir until combined. If batter is very thick and not pourable, add more milk by the tablespoon to loosen it.

4) Divide batter into 12 muffin tins (greased with butter). Fill muffin tins almost to the top.

5) Bake muffins at 375 degrees F. for 20 minutes.

6) Finished muffins should be browned on the edges and puffed in the center. Feel free to test one with a tester. The center should be completely set in each muffin.

7) Let muffins cool for a few minutes, then remove and serve warm. Store extra muffins in an air-tight container in the fridge for 4-5 days.