Zutaten für Banana Lemon Poppy Seed Muffins
- 1 cup powdered sugar
- 4-5 tablespoons lemon juice
- whole wheat flour
- unbleached flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 ripe bananas
- 2 large eggs
- 3/4 cup granulated sugar
- 1 cup buttermilk
- 1/3 cup canola oil
- 1 tablespoon poppy seeds
- 2 cups all-purpose flour
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Zubereitung von Banana Lemon Poppy Seed Muffins
- Preheat oven to 350°F (175°C). Line muffin tins with paper liners or grease with cooking spray.
- In a small bowl, whisk together 1 cup powdered sugar and 2-3 tablespoons lemon juice until a smooth, pourable glaze forms.
- Set glaze aside.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- In a large bowl, mash 3 ripe bananas until mostly smooth.
- Add 2 large eggs, 3/4 cup granulated sugar, 1 cup buttermilk, 2 tablespoons lemon juice, 1/3 cup canola oil, and 1 tablespoon poppy seeds to the mashed bananas.
- Whisk the wet ingredients until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix; a few lumps are okay.
- Fill muffin cups about 2/3 full.
- Bake regular-sized muffins for 22-24 minutes, or mini muffins for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Once cooled, drizzle with lemon glaze.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
50g
Fat
2g
Carbs
7g
