This past Wednesday evening, my mom and I lounged on two of the comfy chairs in the family room. With the TV turned off and our pups quietly chewing on bones, we finally had a chance to catch up on âgirl talkâ while my guy drove down from work and Dad hiked around the Sierras on his week-long backpacking trip. Â
As we recounted stories about the past weekâMom from her scientific job, me from the blogging worldâthe backyard sprinklers cut out in the middle of their cycle, and all of the indoor lights shut off, plunging us into total darkness.
Now with the big kitchen remodel going on at my parentsâ, and with the previous owners leaving a few live wires lying around in the attic, we immediately began to worry that those were the cause and, as a result, the house might catch on fire! But I opened the front door and peered down the street, and I noticed that our entire half of the town looked as black as midnight. Not a single house light or street lamp was lit!
Of course, being from the 21st century, we tapped on the flashlight apps on our iPhones to search for the regular ones somewhere in the laundry room cupboards. We eventually located two tiny camping ones, flicked them on, and waited for my guy to return.
We finally found out from PG&E that someone had crashed their car into a pole, which sent a massive number of houses into a power outage. Although weâre still wondering about the details, our electricity was restored during the night as we slept, so when I woke up the following morning, I popped a batch of these Strawberry Banana Poppy Seed Muffins into the oven as a sweet breakfast treat to ease the anxiety from the night before.
Now as a kind, I only ate lemon poppy seed muffins. No blueberry, no banana nut, nothing else. (Although Iâd always agree to double chocolate chip, if Mom relented!) My brother and I were so picky that we even peeled off all of the slivered almonds on top of the lemon poppy seed muffins, carefully setting them into a napkin to hand over to mom later.
But up until a year or two ago, I didnât even think to add poppy seeds to anything besides a lemon muffin! Eventually, I came across an orange poppy seed bundt cake recipe, and with that tasty success, I realized just how sheltered my poppy seed baking had been.
These healthy goodies come from my favorite banana muffin recipe. Theyâre made with entirely wholesome, clean-eating ingredientsânothing refined at all! I usually use whole wheat flour, although gluten-free works too, and you have the option of coconut oil or butter, depending on your preferences.
With only 1 tablespoon of butter, most of the moisture in these muffins comes from mashed banana and Greek yogurt. Greek yogurt is my favorite ingredient in healthier baking! It adds all of the tenderness of butter for a fraction of the fat and calories. Youâll need a total of ž cup between the mashed banana and Greek yogurt, so if your banana is a little smaller and doesnât quite reach the amount listed in the recipe, just add enough Greek yogurt to reach that ž-cup mark. The recipe is very forgiving!
Because I used a super spotty, almost black banana, I only added 2 tablespoons of honey to the batter. It produced lightly sweetened muffins and helped bring out the natural fruity flavors. However, if your banana is more yellow than brown, feel free to add a little extra honey too.
With their cute little speckles and bright juicy berries, these Strawberry Banana Poppy Seed Muffins disappeared almost as quickly as I could pull them out of the oven! And itâs no wonder⌠With their soft tender texture, they basically tasted like cupcakes for breakfast!
Maybe the power should go out more oftenâŚ
These fruit-filled muffins are some of the softest youâll ever make. With their tender texture, they practically taste like youâre eating cupcakes for breakfast! Store any leftovers in a zip-topped bag on the counter for up to 3 days, or chill for up to 1 week. To reheat from the refrigerator, microwave individual muffins for 15-20 seconds.
- Preheat the oven to 325°F, and lightly coat 8 muffin cups with nonstick cooking spray.
- In a small bowl, whisk together the flour, poppy seeds, cinnamon, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the mashed banana, honey, and yogurt. Add in the flour mixture, stirring just until incorporated. Fold in the strawberries.
- Divide the batter between the prepared muffin cups. Bake at 325°F for 20-24 minutes, or until barely firm to the touch. Cool in the pan for 5 minutes before carefully turning out onto a wire rack.
Notes: For the gluten-free flour, I used as follows: ž cup (90g) millet flour, Ÿ cup (35g) brown rice flour, 3 tablespoons (23g) tapioca flour, and 1 teaspoon (3g) xanthan gum.
For a vegan version, substitute coconut oil or Earth Balance buttery sticks for the unsalted butter, 3 extra tablespoons of mashed banana for the egg, and non-dairy yogurt for the Greek yogurt. (Alternatively, use half the amount of your preferred non-dairy milk.)
The mashed banana and Greek yogurt should add up to ž cup total. If you donât have quite enough of one, substitute more of the other until you reach that ž cup mark.
{gluten-free, vegan, clean eating, low fat, low calorie}
I’ve never seen poppy seeds with anything other than lemon either. It’s a fantastic idea to mix them in with strawberry and banana. I bet it’s delicious!
Thanks so much Jen! If there’s one thing that blogging has taught me, it’s that thinking outside of the box is fun — and sometimes way better than the classic versions! đ
I am all about these muffins, wishing I had some with my coffee right now!!
I totally wish I could give you some Aimee! They’d probably go a lot better with your coffee than butter. đ I’m still so impressed that you tried that!!
Ugh, it sucks when the power goes out! I feel like when it does, there are a million things that pop into my mind that I need to do at that very moment! I’m glad it came back on though because these muffins are…ahhhhhmazing! Pinned@
SO true!! Especially where I want to check something on the internet, but — oh wait! — it doesn’t work! đ Thanks for the pin Justine!
I hope the person in the car crash was alright! These muffins look amazing. I love making different things with poppy seed, it goes well with pretty much every fruit. I wish I had a couple of these right now!
Thanks Amanda! That’s really good to know that poppy seeds go well with basically all fruit. I was a bit hesitant to try them with something other than lemon, but knowing that, I’ll have to play around with them more often! đ We’re hoping the same thing about the crash. No news is probably good news in our minds!
These sound so yummy and pretty healthy too! I just happen to have some bananas ripening on my counter right now, strawberries in the freezer and yogurt in the fridge so it looks like a batch of these is in my near future! Yum!
Thanks Brenda! Your stash of fruit and yogurt sounds exactly like my kitchen. That’s how this recipe came to be! đ
Hi!
I just made these and loved the texture of them. The only problem was that I found them just a bit too sweet for my liking.(I’m more of a savoury muffin kind of girl) Would it wreck the muffins completely if I omitted the honey. Alternately: Are there any less sweet substitutions to make them more of a breakfast-food? I’ve already decided to add pumpkin seeds and raspberries instead of the dried blueberries i initially added to help with the sweetness, I just feel like the bananas do a good enough job on their own with making them sweet.
Thank you for any replies
You can definitely omit the honey Sunniva! I’d recommend adding 1-2 tablespoons of milk to compensate for the missing liquid. I hope you enjoy that version! đ
Tried the Banana, strawberry and poppy seed muffins yesterday. BEAUTIFUL! So moist and light, thank you