Banana Poppy Seed MuffinsPosted: December 17, 2012
I’ve only recently started buying bananas on a regular basis. My crazy toddler loves them. He’s not always consistent with his banana consumption, though. Some days he will eat two whole bananas and still want more. On other days he will only eat half of a banana and be done. Sometimes he goes weeks without wanting a banana at all. On those weeks, I am often left with a bunch of ripe bananas. Much of the time, I peel and slice the bananas and put them in the freezer. I use the frozen bananas to make smoothies. Right now I have more frozen bananas in the freezer than we can possibly use in the next few weeks.
I’ve been on the lookout for ways to use ripe bananas. I found this Banana Poppy Seed Muffin recipe in the cookbook, Once Upon a Tart…Soups Salads, Muffins, and More from New York City’s Favorite Bakeshop and Cafe by Frank Mentesana and Jerome Audureau with Carolynn Carreno (Alfred A. Knopf, New York, 2003). I adapted the recipe a bit and the muffins turned out perfect. I loved the texture. Most importantly, my picky kids liked them. I will definitely be making these muffins again.
Banana Poppy Seed Muffins
1 stick butter, softened
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon poppy seeds
1/2 cup sugar
3 very ripe bananas, mashed
2 large eggs
1/2 cup milk
Preheat the oven to 400 degrees F. Spray the muffin tins with cooking spray and set aside.
Whisk the flours, baking powder, baking soda, salt, and poppy seeds together in a small bowl and set aside.
In a separate, large bowl, using an electric mixer, cream the butter and sugar together until creamy and fluffy. Add the bananas and continue mixing until the bananas are blended with the butter and sugar. Mix the eggs in one at a time. Next, mix in the milk.
Gradually add the dry ingredients to the wet on low speed until there is no trace of flour left. Do not overmix.
Divide the batter between 12 cups in regular size muffin tin(s). Fill each cup almost to the top.
Place in the oven on the center rack. Bake for 20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
When done, remove the muffins from the oven and let cool until they are easy to handle. Serve with butter.