I've recently been having an overwhelming amount bananas left over, since it's been too cold to make smoothies regularly and I just can't eat them all before getting bored of them. I decided to try to see if it was possible to create some of my favorite muffins in the whole world-- lemon poppyseed muffins-- with bananas, without an overwhelming banana-y taste. And boy, did I succeed! They were fluffy, light, and citrusy, while still maintaining a hint of banana flavor. And best of all, they are super quick to make just by tossing the ingredients into your blender and pouring the results into muffin tins. Did I mention they're just under 220 calories a pop? Not horrible for such tasty muffins!
Preheat oven to 350° F (175° C.)
Grease muffin tin or line with muffin liners (I love using reusable, silicone liners!)
Gather all ingredients and toss them into a blender. Alternatively, into a bowl to use a hand or stand mixer with.
Blend until smooth. Scrape edges to make sure that no additional clumps of flour are sitting.
Pour batter into muffin tins until they are almost full (More than 2/3.)
Bake for 20-25 minutes, or until tops are lightly golden brown and when a toothpick is inserted, no batter comes out, only crumbs.
Let cool, serve and enjoy!
12 servings
1 muffin
- Amount per serving
- Calories218
- % Daily Value *
- Total Fat 10.7g14%
- Saturated Fat 1.6g8%
- Cholesterol 27mg9%
- Sodium 310mg14%
- Total Carbohydrate 28.2g11%
- Dietary Fiber 1.1g4%
- Total Sugars 15.4g
- Protein 2.9g
- Calcium 2mg1%
- Iron 5mg28%
- Potassium 112mg3%
- Vitamin D 13mcg65%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat oven to 350° F (175° C.)
Grease muffin tin or line with muffin liners (I love using reusable, silicone liners!)
Gather all ingredients and toss them into a blender. Alternatively, into a bowl to use a hand or stand mixer with.
Blend until smooth. Scrape edges to make sure that no additional clumps of flour are sitting.
Pour batter into muffin tins until they are almost full (More than 2/3.)
Bake for 20-25 minutes, or until tops are lightly golden brown and when a toothpick is inserted, no batter comes out, only crumbs.
Let cool, serve and enjoy!