Banana Poppyseed Muffins

banana poppyseed_1_blur_txt_25p

This post contains affiliated links. That means if you click on the link, Amazon will compensate me for each click and/or purchase made. Please consider supporting this blog by checking out (pun intended) the cookbook that I am endorsing. Thank you!

Usually during the week I’m not very hungry for breakfast, probably because I’m a late dinner-eater; however, I’ll try to grab something on my way to work anyway so my body doesn’t shut down from lack of nourishment by mid-morning (plus morning headaches are the worst because they don’t go away). These grab-and-gos I try to prepare on the weekends so I don’t have to think about what I’m packing on the way out the door. Last week, I whipped up apple pancakes that I stored in the freezer and warmed up in the toaster oven. Today, I baked a dozen banana muffins.

Last year, a friend of mine gave me a cookbook for Christmas. I have to admit, I don’t often read cookbooks because I tend to get my inspiration from Youtubers or my own imagination (and by that I mean what’s leftover in the fridge/cabinet). But this month I decided that a book would be a surefire way to challenge myself for this blog because I’d have to follow step-by-step directions, make a new recipe and attempt better photography (ha! what a concept!).

The cookbook is written by a local restaurant in Los Angeles called Huckleberry (not a sponsor). I’ve never eaten there myself but would absolutely love the food. Soups, Sandwiches, Salads, Breads, Breakfast … Mmmm! The thing is, I’d much rather make it at home than drive 2 hours to the restaurant. So needless to say, I am super happy that I now have the recipes in my own kitchen (affiliated link).

Those apple pancakes from last week, which were pretty darn good, were adapted from a recipe in the cookbook. So this time I looked for a banana bread/muffin recipe; I found one that contained poppyseeds. A little skeptical about the combination of both bananas and poppyseeds (but trusting the fact that people probably eat them at a successful restaurant!), I decided to make them anyway to see how they’d turn out — if anything, they’d make for a good photoshoot! ;) To my surprise, the nutty-crunchiness added great texture to the muffins!

Here’s the recipe for you to enjoy, too (with my modifications so as not to give away the actual recipe from the book):

Banana Poppyseed Muffins
Not your normal boring banana muffins. These have poppyseeds to add a crunch and nutty flavor! Also gives each bite a slight blue-ish tent :D Yield: this recipe makes ~18 muffins (give or take a couple)
Print
Ingredients
  1. 1/2 cup butter, unsalted and softened
  2. 1/2 cup brown sugar
  3. 2 eggs
  4. 7 large speckled bananas, mashed
  5. 1/2 cup yogurt
  6. 3/4 cup buttermilk OR water
  7. 2 tsp vanilla extract
  8. 1 cup all purpose flour
  9. 1 cup whole wheat flour
  10. 1 rounded tsp salt
  11. 1 tsp baking powder
  12. 1 tsp baking soda
  13. 1/2 cup oatmeal
  14. 4 TBS poppyseeds
  15. 1/2 cup raw sugar for dusting
Instructions
  1. Preheat oven to 360F. Grease two muffin tins. Use paper liners if you fancy (I always spray my paper liners, too, so the muffins are easier to remove)
  2. In a large bowl, beat the butter and sugar together until creamy and well combined. Mix in the eggs, bananas, yogurt, buttermilk and vanilla.
  3. In a separate bowl, sift flours, salt, baking powder and baking soda. Whisk in the oatmeal and poppyseeds.
  4. Gradually add the dry ingredients to the wet ingredients and mix until well combined but don't overmix.
  5. Spoon mixture into prepared pans. Sprinkle with about 1 TBS raw sugar per muffin. Fill any empty muffin cups 1/3 way with water (helps to preserve your pan and allow for even baking)
  6. Bake for 20-22 minutes until a skewer inserted in the center of several muffins comes out clean.
  7. Let muffins rest for 5 minutes before removing from pans. Let them cool on a wire rack for 5-10 more minutes before eating.
Notes
  1. Store cooled muffins in an airtight container in the fridge. Or better yet! Freeze cooled cakes (in an airtight container) immediately for week-long-freshness! Simply pop one into the microwave for 15-30 seconds before heading out the door to work/school or for an afternoon snack :) Enjoy!
Adapted from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen (affiliated link)
Oh My Foodness! http://oh-my-foodness.com/
banana poppyseed_2_blur_txt_25p

Like it? Share it!Pin on Pinterest1Share on Facebook0Tweet about this on Twitter0Share on TumblrEmail this to someonePrint this page

Leave a Reply