During wintertime, I don't have many fruits in the house because most fruits are out of season. I do always have bananas lying around and I made these muffins with the extra bananas I had from the week.
Banana bread is easy to make and a great breakfast treat. This recipe is unique because it has poppy seeds in the bread which adds texture and flavor.
Poppy seeds are rich in nutrients with lots of fiber, manganese, antioxidants. Did you know unwashed poppy seeds can contain pain-relieving elements such as morphine? Although, poppy seeds are well cleaned before reaching the supermarket shelves so this is nothing to worry about.
Also, I like this recipe because it is lighter than a traditional banana bread recipe with less sugar and yogurt. Bananas have a lot of sugar in them as a fruit so you don't need to add too much sugar when baking banana muffins. I prefer my bananas to be fully mashed however, you can make the muffins more chunky by leaving banana chunks in the bake.
The lemon sesame glaze tastes amazing on these muffins and adds more moisture to the muffins. I love anything with lemon in it and the citrus elevates the flavor of these muffins. I made this recipe as muffins but you can also make this in a muffin pan.
Poppy Seed Banana Muffins with lemon sesame glaze
Serving Size: 12
Total Time: 45 mins
Source: Adapted from a Modern Way to Eat cookbook by Anna Jones
Cake:
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
3 medium ripe bananas, mashed
zest and juice of 1 lemon
2 tablespoons olive oil
2 tablespoons yogurt
2 eggs
a handful of poppy seeds
Lemon Sesame Glaze:
1 tablespoon tahini
3 tablespoons confectioners' sugar
juice of 1 lemon
Step 1: Preheat oven to 375 degrees. Grease a muffin tray.
Step 2: In a mixing bowl, mash the bananas with a fork, then add the lemon juice, zest, olive oil, yogurt, and eggs, and mix well.
Step 3: Mix in the flours, sugar, salt, baking powder, and poppy seeds. I added in the poppy seeds slowly until it looked like the seeds were evenly distributed. Add as many poppy seeds as you prefer.
Step 4: Spoon into each muffin tin fill to 3/4 full. Bake for 25 minutes or until a form comes out clean.
Step 5: While the muffins are baking, make the glaze. Mix the tahini and confectioners' sugar in a bowl until smooth, squeeze fresh lemon juice, and mix well. Adjust ingredients to your taste. I added extra sugar and lemon juice to this glaze.
Step 6: Once the muffins are ready, let cool, and then add the glaze on top. These can be served right away or stored in the fridge for a day with the glaze on top.
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