Strawbery Banana Poppy Seed Muffins
These fruit-filled muffins are some of the softest you’ll ever make. With their tender texture, they practically taste like you’re eating cupcakes for breakfast! Store any leftovers in a zip-topped bag on the counter for up to 3 days, or chill for up to 1 week. To reheat from the refrigerator, microwave individual muffins for 15-20 seconds.
Yields 8 muffins
- 1 1/4 c (150g) whole wheat or gluten-free* flour (measured correctly)
- 1 tbsp (9g) poppy seeds
- 1 tsp (2g) ground cinnamon
- 1 1/2 tsp (5g) baking powder
- 1/2 tsp (3g) baking soda
- 1/4 tsp (1.5g) salt
- 1 tbsp (14g) unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 2 tsp (10mL) vanilla extract
- 1/2 c + 2 tbsp (156g) mashed banana (about 1 large)
- 2 tbsp (42g) honey
- 2 tbsp (34g) plain nonfat Greek yogurt
- 3/4 c (145g) strawberries, diced (
- Strawberry Banana Poppy Seed Muffins
1.Preheat the oven to 325°F, and lightly coat 8 muffin cups with nonstick cooking spray.
2.In a small bowl, whisk together the flour, poppy seeds, cinnamon, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the mashed banana, honey, and yogurt. Add in the flour mixture, stirring just until incorporated. Fold in the strawberries.
3.Divide the batter between the prepared muffin cups. Bake at 325°F for 20-24 minutes, or until barely firm to the touch. Cool in the pan for 5 minutes before carefully turning out onto a wire rack.
Notes: For the gluten-free flour, I used as follows: ¾ cup (90g) millet flour, ¼ cup (35g) brown rice flour, 3 tablespoons (23g) tapioca flour, and 1 teaspoon (3g) xanthan gum.