• Prep Time: 15 mins
  • Cooking Time: 20 mins
  • Serves: 6

Banana Poppy Seed Muffins Recipe

  • Recipe Submitted by on

 Ingredients List

  • 1/4 Cup Room Temperature Butter
  • 1/2 Cup White Sugar
  • 1 Large Egg
  • 1/4 Cup Sour Cream
  • 1 Teaspoon Vanilla Extract
  • 2 Over Rippend Smashed Bananas (I usually use bananas that have been in the freezer after having been over ripened. If you are doing this too don’t forget to defrost your bananas first.)
  • 1/2 Cup All-Purpose Flour
  • 1/2 Cup Self Rising Flour
  • 1/4 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1/2 Teaspoon Baking Powder
  • 1/4 Cup Poppy Seeds
  • Cream Cheese Frosting Ingredients:
  • 2 Ounces Room Temperature Cream Cheese
  • 4 Tablespoons Room Temperature Butter
  • 2 Cups Powdered Sugar
  • 1 Teaspoon Vanilla
  • 1 Teaspoon Lemon Juice


First, preheat your oven to 350º & spray your muffin tins with oil.

Using a blender to cream the 1/4 cup butter with 1/2 cup sugar in a medium bowl. Then blend in 1 large egg, 1/4 cup sour cream, 1 teaspoon vanilla extra, & 2 smashed bananas.

In a separate bowl combine the 1/2 cup all-purpose flour, 1/2 cup self rising flour, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/2 teaspoon baking powder, & 1/4 cup poppy seeds, stirring well.

Then slowly mix the dry ingredients into the wet ingredients. Once mixed in pour the batter into the muffin tins 1/2-3/4 full & bake for 15-20 minutes. Once golden brown, & a toothpick comes out clean, place your muffin tin on a cooling rack.

While your Banana Muffins are baking, blend together the room temperature cream cheese and butter. Then slowly add the 2 cups of powdered sugar a 1/2 cup at a time to your cream cheese butter. Continue to blend for 10-15 minutes until light and fluffy – if the icing isn’t thick enough add more powdered sugar 1/4 of a cup at a time. Finally blend in the vanilla extra & lemon juice.

Once your Banana Muffins are cool top with your homemade Cream Cheese Frosting & enjoy!

Keep muffins refrigerated for up to a week.

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