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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Oven
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Banana Poppy Seed Muffins

Recipe Tags: Muffin Recipes

Date Added: January 26, 2013


2 Ripe Bananas peeled
1 Unit Egg separated
3/4 Cup Sugar
1/4 Cup Vegetable Oil *
2 Teaspoons Oranges peel grated
2 Cups All-Purpose Flour plus more
1 1/2 Tablespoons Poppy Seeds (I used just under one Tbsp)
2 Teaspoons Baking Powder plus
1/2 Teaspoon Salt (to taste)
1 1/4 Cups Sugar
1/4 Cup Orange Juice
1 Teaspoon Orange peel grated
1 Teaspoon Vanilla
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1. Puree bananas in blender (1 cup).

2. In medium bowl, mix bananas, egg, sugar, oil and orange peel until well blended.

3. In large bowl, combine flour, poppy seeds, baking powder and salt.

4. Stir banana mixture into flour mixture until evenly moistened.

5. Spoon batter into greased 2 1/2 inch muffin cups.

6. Bake in 375 degrees oven 20 minutes or until wooden pick inserted in center comes out clean.

7. Remove from pan; cool on wire rack. Top with Citrus Glaze while warm.

8. Makes 12 muffins. CITRUS GLAZE: In medium bowl, combine powdered sugar, orange juice, grated orange peel and vanilla until smooth.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Banana, Gluten, Natural Sweeteners, Fructose Malabsorption, Oranges, Poppy Seed allergies.
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