Yep, you read that right. Banana Almond Poppy Seed Muffins. I am that indecisive.
I had a bunch of bananas to use up, and thought muffins sounded fun. But then, almond poppy seed muffins are really my favorite.
So, I thought… “why not combine the two?! It might be a total flop, but I’m pretty sure at least I will enjoy them anyways!”
Well, guess what?
It was NOT a flop! I am so excited about these muffins!
I love love LOVE the flavor and crunch of almond poppy seed muffins. But they can sometimes be quite dry and I love the almost no-fail moistness of banana muffins. So, put the two together and you get bliss in muffin form!
Serve these warm out of the oven, or make a double batch and freeze them and heat up a few at a time for a special treat. Either way, save those brown bananas!!
- 1/3 cup butter, melted and slightly cooled
- 3 medium-large very ripe bananas, well mashed (about 1 1/2 cups)
- 3/4 cup sugar
- 1 large egg
- 1 1/2 teaspoons pure almond extract
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon poppy seeds
- 1/2 cup sliced almonds
Preheat the oven to 375ºF. Grease a 12 ct muffin tin (or a 24-ct mini-muffin tin!); Set aside.
In a medium bowl, mash the bananas well and mix in the melted (and slightly cooled) butter and sugar. Whisk in the egg and almond extract until well blended; Set aside.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and poppy seeds.
Dump the banana mixture into the flour mixture and stir gently until just combined. It's ok if there's a few clumps/streaks. (Better to under-mix than over-mix muffins and quick breads!)
Scoop the batter into the greased muffin tins, about 2/3 full. Sprinkle the tops with a bit of the sliced almonds, and then bake for 18-20 minutes (for regular muffins). If you are making mini-muffins, start checking them for doneness at about 12 minutes!
The muffins are done when they are nicely puffed, the tops are golden and a toothpick inserted in the center of one of them comes out almost clean.
Let cool until you can handle them (about 10 minutes) and then remove from the tins and serve! (Or let cool completely on a wire rack and freeze!)
recipe loosely adapted from allrecipes.com
If you haven’t learned this trick yet, please use a scoop to fill your muffin-tins! It makes the whole process so quick and tidy!!
(Ali over at Gimme Some Oven has a great post about this!)