Basker has been growing bananas and this season we ended up with a couple of huge bunches. We’ve given plenty away to friends and family, but even after that we still have a lot to eat.
The bananas are on the small side, but they’re very sweet, and we really enjoy them. They ripen quickly, so you have to keep thinking of ways to use them up. There’s something very satisfying about using fruit that’s grown at home, especially when it keeps producing more than you expect.
So I did what I usually do when bananas pile up — I made something with them and today it was banana muffins. Nothing complicated. Just an easy, simple recipe and good home baking. Perfect for using up what we have on hand and enjoying it while it’s fresh.
My Take on the Recipe
The muffin recipe calls for 3 large bananas, but I used 10 of our small home-grown ones instead.
I also added poppy seeds and lemon, which worked nicely with the sweetness of the bananas. I did think about using lemon only in an icing, but in the end I decided not to ice them at all.
Instead, we served the muffins with vanilla Greek yoghurt, which suited them perfectly. We had them for dessert tonight, with yoghurt, and Nisha can take some to school tomorrow. Our morning tea in the sun in the backyard just got a little sweeter, and I’m looking forward to that for tomorrow.
Taste Test (Very Honest Feedback)
As always, Nisha did the tasting — and she never holds back.
She said they were “passable…”
I’m not entirely sure what that means, but I’m choosing to take it as high praise 😄
Let’s be honest — these muffins are nothing spectacular, and that’s actually the point. They’re simple, everyday home baking.
Recipe Card
To print the recipe, simply click the ‘Print’ button below and save your PDF for easy reference!
Lemon Poppy Seed Banana Muffins
These moist banana muffins have a fresh lemon flavour and a gentle crunch from poppy seeds. A good way to use ripe bananas.
Recipe Credit: Adapted from an Edmonds recipe
Ingredients
- 1 ½ cups plain flour (225 g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon poppy seeds
- Zest and juice of 1 lemon
- 3 large ripe bananas, mashed
- ¾ cup raw sugar (170 g)
- 1 egg
- 80 g butter, melted
Directions
- Prepare the Oven and Tin: Preheat oven to 175°C (regular bake). Line a 12-hole muffin tin with paper cases.
- Mix Dry Ingredients: Sift the flour, baking powder, baking soda and salt into a bowl. Stir through the poppy seeds and set aside.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, sugar, egg, melted butter, lemon zest and lemon juice.
- Combine: Add the dry ingredients to the banana mixture. Fold gently until just combined. Do not overmix.
- Bake: Spoon the mixture evenly into the muffin cases. Bake for 20–25 minutes, or until the muffins spring back when lightly pressed.
- Cool: Leave in the tin for a few minutes, then transfer to a wire rack to cool.
Nutrition
Per Muffin (approx.): 260 calories; 10 g fat; 40 g carbohydrates; 4 g protein; 20 g sugar.
Don’t lose it — Pin it! Save this recipe to Pinterest or share it with a friend so you can find it again.
Happy baking! – ♡ Janet
Discover more from Life With Janet
Subscribe to get the latest posts sent to your email.
