A treat for those who love poppy seeds, and a good way to use up left over bananas.
Original recipe makes 12 muffins
Ingredients
1 1/4 cups whole wheat flour
1 cup wheat bran
1/2 cup wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/4 cup honey
1/4 cup vegetable oil
1 cup mashed bananas
1/2 cup milk
2 teaspoons lemon juice
1/3 cup poppy seeds
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PREP
15 mins
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COOK
30 mins
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READY IN
45 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.
- In a large bowl, mix whole wheat flour, wheat bran, wheat germ, baking soda, baking powder, and salt.
- In a medium bowl, beat together eggs, honey, and vegetable oil. Stir in bananas, milk, lemon juice, and poppy seeds.
- Make a well in the center of the wheat flour mixture, and pour in egg and banana mixture. Stir until just blended. Spoon into the prepared muffin pan.
- Bake 25 to 30 minutes in the preheated oven, until a toothpick inserted in the center comes out clean.
Nutrition
Calories: 186 kcal
Carbohydrates: 26.4 g
Cholesterol: 36 mg
Fat: 8.2 g
Fiber: 5.1 g
Protein: 5.9 g
Sodium: 250 mg