bakingglutenfreememories I originally created this as a classic banana muffin recipe until I had the idea to add poppy seeds to them and I didn’t turn back. These banana poppy seed muffins are so good that it is as if bananas and poppy seeds were made for each other. Plus it is the combination of two favored muffins for some people.
If you or others sometimes find the banana flavor to be a bit overpowering, these banana poppy seed muffins might be the solution. The banana flavor is present, but you get the punch of poppy seed and almond coming through nicely. The muffin texture is deliciously moist, light, and fluffy, especially with my recommended flours. These banana poppy seed muffins are very simple and quick to make and you only need one large bowl!
Banana poppy seed muffins instructions…
1. First, preheat the oven to 350 degrees Fahrenheit and line a muffin tin with paper cups.
2. Use a stand mixer or a large bowl with a hand mixer to beat the bananas until they are mashed. Then add the coconut sugar, oil, eggs, poppy seeds, almond extract, and milk. Beat on the low setting until the ingredients are combined.
3. Then add in the quinoa flour, all-purpose flour, baking soda, baking powder, and salt. Continue mixing on low speed until all ingredients are well combined and the batter thickens. Be careful not to over mix.
4. Next, fill each muffin cup with the batter, about 2/3 the way full. Place the muffins in the oven on the middle rack and bake for 18-20 minutes, or until golden brown and muffins spring back when gently touched.
5. Finally, remove the muffins from the oven and let them cool for about 10 minutes before transferring them to a cooling rack.
Storage Notes and Tips
- These muffins store best up to 3 days in the refrigerator or 2 weeks in the freezer
- If storing them in the freezer, let them thaw at room temperature for about an hour before eating
- Other gluten free all-purpose flours have been successfully tried, but the absolute best turnout is with gfJules Certified Gluten Free All Purpose Flour
Banana Poppy Seed Muffins
Ingredients
- 1 ½ cups gfJules Certified Gluten Free All Purpose Flour (200g)
- ¾ cup quinoa flour (106g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup canola oil (79ml)
- 2 eggs
- ½ cup coconut sugar (78g)
- 1 cup coconut milk or other dairy free milk (230ml)
- 2 teaspoons almond extract
- 1 tablespoon poppy seeds
- 2 very ripe, medium sized bananas
Instructions
- First, preheat the oven to 350°F and line a muffin tin with paper cups.
- In a stand mixer or a large bowl with a hand mixer, add the bananas and mix until they are mashed.
- Next, add in the eggs, coconut sugar, oil, almond extract, poppy seeds, and coconut milk. Mix together on the low setting.
- Then add in the flours, baking soda, baking powder, and salt. Continue mixing on low speed until all ingredients are well incorporated and the batter thickens. Be careful not to over mix.
- Fill each muffin cup with the batter about 2/3 the way full, or use ¼ measuring cup to scoop and equally distribute.
- Place the muffins on the middle oven rack and bake for about 18-20 minutes, or until lightly golden brown and the tops spring back when touched.
- Finally, let the muffins cool for about 10 minutes before removing them from the muffin tin to a cooling rack.
