Print Options:

Quick & Easy Lemon Poppyseed Banana Muffins

Yields12 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

 ¾ cup sugar
 ½ cup shortening (I used corn oil)
 1 tsp salt
 1 tbsp vanilla extract
 3 tbsp lemon juice (fresh preferred)
 lemon zest (optional)
 2 eggs, large
 2 medium bananas (overripe)
 2 tbsp poppy seeds
 1 tsp baking soda
 1 ⅓ cups flour
1

Preheat oven to 350° F (175° C.)

2

Grease muffin tin or line with muffin liners (I love using reusable, silicone liners!)

3

Gather all ingredients and toss them into a blender. Alternatively, into a bowl to use a hand or stand mixer with.

4

Blend until smooth. Scrape edges to make sure that no additional clumps of flour are sitting.

5

Pour batter into muffin tins until they are almost full (More than 2/3.)

6

Bake for 20-25 minutes, or until tops are lightly golden brown and when a toothpick is inserted, no batter comes out, only crumbs.

7

Let cool, serve and enjoy!

Nutrition Facts

12 servings

Serving size

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.