Lemon Poppyseed Banana Muffins

I don’t know if it’s that I’m home more or I’m just on top of my game right now but I’ve been busting out new recipes like a champ these past few weeks. With Spring here (FINALLY!) I couldn’t resist using some spring-like inspired ingredients. These Lemon Poppyseed Banana Muffins are everything my tastebuds need right now. If banana bread and lemon cake had a baby this would be it…They’re perfectly sweet with a hint of lemon, have the most decadent fluffy and moist texture with a tiny hint of crunch from the poppyseeds. Keep me home any day with a batch of these and I’ll be as happy as, well, a muffin eating mama.

These muffins also make a delicious and equally as easy breakfast or snack for the whole family. They’re made with only clean ingredients, are grain and dairy-free, and no refined sugars either!

Hope you all will whip up a batch and love them as much as my family does!


Lemon Poppyseed Banana Muffins

Author: The Hungry Happy Mama

Gluten-free/Grain-free/Dairy-free/Soy-free

Yields: 12 muffins

Prep time: 10 minutes

Bake time: 20-25 minutes

INGREDIENTS

  • 3 ripe bananas (equaling 1 1/2 c)
  • 3 large eggs
  • 3 tbsp maple syrup
  • 1 tbsp vanilla extract
  • 2 c fine ground almond flour
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 2 tbsp poppyseeds

INSTRUCTIONS

  1. Preheat the oven to 350F. Lightly spray or grease a 12 well muffin pan and set aside.
  2. In a large bowl, mash the bananas using a fork until most of the clumps are removed.
  3. Add the eggs, maple syrup and vanilla and mix until well combined.
  4. Add the almond flour, lemon juice and zest, baking soda, and sea salt and mix again until all of the ingredients are thoroughly incorporated.
  5. Fold in the poppyseeds.
  6. Pour the batter into each well of the pan filling 3/4 of the way to the top.
  7. Bake for about 20-25 minutes until golden brown and a toothpick inserted into the center of a muffin comes out clean.
  8. Cool the pan on a wire rack before removing the muffins.

  • Storing: keep muffins in tightly sealed in the fridge or freezer for a longer shelf life.

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