I've recently been having an overwhelming amount bananas left over, since it's been too cold to make smoothies regularly and I just can't eat them all before getting bored of them. I decided to try to see if it was possible to create some of my favorite muffins in the whole world-- lemon poppyseed muffins-- with bananas, without an overwhelming banana-y taste. And boy, did I succeed! They were fluffy, light, and citrusy, while still maintaining a hint of banana flavor. And best of all, they are super quick to make just by tossing the ingredients into your blender and pouring the results into muffin tins. Did I mention they're just under 220 calories a pop? Not horrible for such tasty muffins!
Preheat oven to 350° F (175° C.)
Grease muffin tin or line with muffin liners (I love using reusable, silicone liners!)
Gather all ingredients and toss them into a blender. Alternatively, into a bowl to use a hand or stand mixer with.
Blend until smooth. Scrape edges to make sure that no additional clumps of flour are sitting.
Pour batter into muffin tins until they are almost full (More than 2/3.)
Bake for 20-25 minutes, or until tops are lightly golden brown and when a toothpick is inserted, no batter comes out, only crumbs.
Let cool, serve and enjoy!
Serving Size 1 muffin
Servings 12
- Amount Per Serving
- Calories 218
- % Daily Value *
- Total Fat 10.7g17%
- Saturated Fat 1.6g8%
- Cholesterol 27mg9%
- Sodium 310mg13%
- Potassium 112mg4%
- Total Carbohydrate 28.2g10%
- Dietary Fiber 1.1g5%
- Sugars 15.4g
- Protein 2.9g6%
- Calcium 2%
- Iron 5%
- Vitamin D 13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 350° F (175° C.)
Grease muffin tin or line with muffin liners (I love using reusable, silicone liners!)
Gather all ingredients and toss them into a blender. Alternatively, into a bowl to use a hand or stand mixer with.
Blend until smooth. Scrape edges to make sure that no additional clumps of flour are sitting.
Pour batter into muffin tins until they are almost full (More than 2/3.)
Bake for 20-25 minutes, or until tops are lightly golden brown and when a toothpick is inserted, no batter comes out, only crumbs.
Let cool, serve and enjoy!