Friday, September 25, 2015

Banana Poppy Seed Muffins

What is this yummy looking tower of breakfast goodies? It's the leaning tower of Banana Poppy Seed Muffins! Because banana muffins are delectable and lemon poppy seed muffins are enticing, putting the two together just has to create a divine result. Enjoy!

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Banana Poppy Seed Muffins
makes 1 ½ dozen
1 cup rolled oatmeal, blended into a flour
½ cup all-purpose flour
½ cup white cornmeal
1 cup masa harina or more all-purpose flour
¾ cup coconut flour
1 cup sugar
1 tbsp baking powder
1 tsp baking soda
½ tsp salt
2 ½ tbsp. poppy seeds
1 ½ cups yogurt
3 ripe bananas
2 eggs
2 cups buttermilk
½ cup vegetable oil, or more milk

Preheat your oven to 350 degrees and oil a muffin pan. Mix together the flours, salt, baking powder, baking soda, poppy seeds, and sugar in a large bowl. In a blender, blend the remaining ingredients until there are no more chunks of banana. Mix the wet and dry ingredients together until there are no lumps. Divide the batter out between the prepared muffin pan’s holes. (About ¼ cup batter per hole.) Bake for 26-28 minutes, or until a toothpick comes out clean. Allow the muffins to sit in the pan for 5 minutes before removing to cooling racks to cool completely.

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