Don’t get me wrong, I love a good banana bread, and I even have two recipes for it! But sometimes, when you’re surprised with a surplus of overripe bananas, you want something just a little bit different. This recipe came as a spur-of-the-moment pantry clean-out idea and will be a regular in our kitchen going forward!
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Lemon Poppy Seed Banana Muffins
Move over, banana bread, these lemon poppy seed banana muffins are here to steal the show!
1bananavery ripe and lightly mashed, about 1/2 cup
¼sour cream
1large eggroom temp
1tsplemon zest
¾tspvanilla extract
1cupall-purpose flourscant
6Tbspsugar
½tspbaking powder
½tspbaking soda
¼tspsalt
5Tbspunsalted buttersoftened
2Tbsppoppy seeds
Instructions
Preheat the oven to 350℉.
In the stand mixer bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds.
In a separate bowl, combine the banana and sour cream until smooth (mashing with a fork usually does the trick). Add the egg, lemon zest, and vanilla and process until blended.
Add the butter and half the banana mixture to the dry ingredients and mix until moistened. Raise the speed to medium (#4 on a KitchenAid). Scrape down the sides and add the remaining banana mixture until well mixed.
Fill the muffin containers until they're 3/4 full (it's more important about how full they are in your muffin pan than how many you have). Pour a little water into the unfilled muffin cups to prevent uneven baking.
Bake for 25-30 minutes, or until the muffins spring back when pressed lightly in the center.
Cool the muffins on a wire rack.
Notes
This recipe can also be baked as loaf in an 8×4 inch bread pan for 40-50 minutes.
