Banana poppy seed muffins with lemon glazing

Banana poppy seed muffins with lemon glazing

Do you know food combinations that sound a bit random at first but then prove to be absolutely delicious? Poppy seeds, bananas and lemon is certainly on of them! I accidently stumbled upon this when instead of coconut flakes, I once topped my breakfast of banana slices with lemon soy joghurt with poppy seeds (daydreaming anyone?). Which proved to be an amazing combination! I first wanted to combine these flavours in a banana bread recipe, but the dense texture of banana bread didn’t really go as well with the flavours. So, I tried to make the dough “fluffier” by adding joghurt and using margarine instead of vegetable oil (which for an unknown reason always helps in creating a fluffy texture). The result isn’t really a banana bread anymore, so I decided to bake this in a muffin dish. This way, I ended up with perfect muffins that where crisp on the outside, but soft and light on the inside – simply delicious! Make sure to always beat the batter to a fluffy texture before adding the next ingredients, and add the flour last to keep the muffins from getting to dense. 

You need:

  • 340 g wheat flour
  • 200 ml (plant) joghurt
  • 150 g margarine
  • 150 g sugar
  • 3 ripe bananas
  • 2 teaspoons egg replacer, resolved in 100 ml plant milk (non-vegans: use 2 eggs)
  • 1 teaspoon vanilla essence
  • 2 tablespoons poppy seeds
  • 2 teaspoons baking powder
  • 150 g confectioners’ sugar
  • juice and zest of one lemon

Mix the margarine with the sugar and whip until it reaches a fluffy texture. Mash the bananas in a small bowl and add to the margarine sugar mixture. Stir until creamy, then add joghurt, egg replacer and vanilla essence. Stir well until all the ingredients are well mixed together, then finally add wheat flour, baking powder and poppy seeds. Start pre-heating the oven and line a muffin baking dish with paper cases or lightly grease the dish with vegetable oil. Spoon the batter into the baking dish and bake at 180° C for about 20 minutes or until they are golden brown. Remove from the oven, place the muffins on a rack and leave to cool.

Mix a glazing from the confectioners’ sugar, lemon zest and juice (start with just a little juice and add more if needed) and brush on top of the muffins. Sprinkle with some poppy seeds to make them look even prettier. Enjoy!

Note: This recipe makes about 18 medium sized muffins.

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