Mini Banana Poppy Bites

July 29, 2009

Today I was thinking about how excited I am to be heading home in a week.  My sister really REALLY likes banana bread, and I had a few very ripe bananas sitting around.  Then when I got home, I found the next disc of Mad Men in my mailbox, which reminded of my friend.  We call her Poppy.  So what could be more perfect than Banana Poppy Muffin Bites???

I made one batch of mini muffins and had enough batter left for 3 regular ol’ muffins.  They came delightfully caramelized on the outside and deliciously moist and chewy on the inside!  I can’t wait till they cool.  Then I’m gonna freeze a bunch to bring home next Wednesday!  Easiest way to freeze them is to let them freeze unwrapped for about an hour, and then pop them in a freezer-safe bag.  They should keep for awhile, and you can microwave them to get them all warm and toasty again!

Banana Poppy Bites

Banana Poppy Bites

  • 1/4 c (1 stick) unsalted butter, softened
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1 t baking powder
  • 1 t baking soda
  • 1/4 t salt
  • 2 t nutmeg
  • 1-2 T poppy seeds
  • 1/2 cup of sugar
  • 3 or 4 very ripe bananas, mashed
  • 2 large eggs
  • 1/4 cup cold milk
  • 1 t vanilla extract (optional)
  1. Preheat the oven to 350 and grease your muffin cups (I used a tray of 24 mini muffins and a few regular muffins too).
  2. In a medium bowl, combine the flours, baking powder, baking soda, salt, nutmeg and poppy seeds.
  3. In a large bowl, cream the butter and sugar well.  Beat the eggs and add them, mixing well.  Mash and add the bananas.  Mix in the milk and vanilla.
  4. Add the dry ingredients into the wet ingredients, just until mixed.
  5. Drop the batter into the muffin cups and bake for 20-30 minutes or until a toothpick in the middle comes out clean.  (Regular muffins will take about 10-15 minutes longer!)

These would also be really scrumptious with some finely chopped nuts thrown in!


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