These Banana Nut Poppy Muffins are a must made any time of the year! They are super moist and have an exciting texture thanks to the walnuts and poppy seeds. 

You know what’s funny? Banana Nut is just a thing that we decided would be a thing. When I say “Banana Nut” you know that I mean walnuts and not peanuts, even though peanuts are arguably more commonly associated with bananas, I mean peanut butter banana is a MAJOR thing. 

But what about poppy? Poppy is not banana’s friend at all, poppy goes with lemon like walnuts go with bananas, am I right? WRONG, not today, today it’s banana poppy time and WHY NOT?! The poppy seeds are really all about texture in my opinion and they give that same little crunch to these banana muffins as they do to any lemon poppy treat. 

Something I love about all banana baked goods is that it’s easy to get them to come out moist, I mean who wants a dry muffin… Bananas add so much moisture that you would really have to over cook them to get them coming out dry. Top that with the fact that these muffins are made with coconut oil so you know they are going to be moist.  

And here’s a little trick for getting your muffins tops to rise. Start them out baking at 400°F for the first 5 minutes. Then, without opening the oven, reduce the heat to 350°F for the rest of the bake time. The tops puff up to perfection 🙂 

Banana Nut Poppy Muffins

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• Author: Chocolate Covered Cheetah

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Ingredients

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• 4 medium or 3 large, ripe bananas
• 3/4 cup brown sugar
• 1/2 cup coconut oil
• 2 large eggs
• 2/3 cup plain greek yogurt
• 1 tsp lemon juice
• 1 tsp vanilla extract
• 2 cups white all-purpose flour
• 2 tsp baking soda
• 1/2 tsp sea slat
• 1 tbsp poppy seeds
• 1 cup walnut pieces

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Instructions

1. Preheat oven to 400°F
2. In an electric mixer fitted with blade attachment, add bananas and beat on high
3. Add brown sugar, mix
4. Add coconut oil, mix
5. Add eggs 1 at a time, mix
6. Add greek yogurt, mix
7. Add lemon juice and vanilla extract, mix
8. In a medium-sized bowl, mix together flour, baking soda, salt and poppy seeds
9. Fold in walnuts
10. Line a muffin tin with liners
11. Fill liners about 80% full
12. Top with a few more walnuts
13. Bake for 5 minutes
14. Without removing the muffins, reduce the oven temperature to 350°F
15. Bake for 16-18 more minutes

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Did you hear? Chocolate Covered Cheetah is becoming Sprinkles & Sea Salt! Not to worry, it’s still me churning out delicious recipes helping YOU get out of your comfort zone in the kitchen! Look for this change coming soon 🙂