I have a jar of poppy seeds in my cupboard from a recipe a friend gave me recently. I wanted to make a treat for my kids with them. I LOVE lemon poppy seed muffins but I didn’t have any lemon and I was NOT dragging my 3 youngest kids out into the snow to get some.
So I naturally asked my best friend, Google. I found this recipe for Honey Banana Poppy Seed Muffins that sounded delicious. You could make this recipe just as she has it written and it will be wonderful, I’m sure. But I like to change things up sometimes. Have a little fun. Also, I was low on honey.
I made this a not-quite-gluten-free recipe. I’m not trying to go fully gluten-free but am just exploring less traditional wheat and seeing how all of this makes me feel. You can make this fully Gluten Free by simply using 1 1/2 cups of your favorite GF flour blend for the various flours I use. You can also still make this if you have only traditional wheat flour. Use whichever type you prefer, just use 1 1/2 cups of it and reduce the milk to 1/4 cup.
With those adjustments noted, here is how I made my muffins:
Maple Banana Poppy Seed Muffins
1/2 cup brown rice flour
1/2 cup almond flour
1/2 cup white whole wheat flour
1 tsp baking soda
1/2 tsp salt
3 large bananas, mashed
6 tbsp butter, melted
1/2 cup milk (you can use any milk you like, including dairy free)
1/4 cup real maple syrup (NO Aunt Jemima here!!)
1 tsp vanilla
1 tbsp poppy seeds
Preheat oven to 350 degrees F and grease or line 12-18 muffin cups.
Mix flours, baking soda and salt in a large bowl and set aside. In a medium bowl mix the rest of the ingredients, EXCEPT the poppy seeds. Add the wet ingredients to the dry and mix until combined. fold in poppy seeds.
Divide among muffin cups and bake for 20-25 minutes or until center is set.
Allow to cool 5 minutes in pan and then remove to a wire rack to cool completely.