Banana poppy seed muffins from Huckleberry: Stories, Secrets, and Recipes from Our Kitchen (page 39) by Zoe Nathan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cookingbychapter on April 12, 2023

    I dont know what happened here, but these muffins stayed wet in the middle and completely collapsed and sunk in. I baked them far beyond the recommended time and they still would not set up. Waste of time :(

  • Rradishes on May 26, 2022

    Easy and good muffins, great way to use up a lot of bananas. Mine did collapse after taking them out of the oven, but still tasted good - just didn't have the dome on the top.

  • MsMonsoon on September 14, 2021

    Great flavor. I think I prefer these to any banana bread I've tried. Makes 16 muffins. I don't have a 2nd muffin tin, so I made a dozen, plus one mini loaf. My bananas were frozen and very gloopy so I'd like to try with fresh, ripe bananas next time because I got a somewhat dense and wet texture (still delicious). The muffins also stuck to the paper muffin liners but it was because the muffins were still hot. Once cooled, they stuck much less.

  • Astrid5555 on August 27, 2015

    These are delicious with a very light texture despite a half AP half wholewheat flour mixture and have a lovely crunch from the poppy seeds. Great way to use up overripe bananas!

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