Check out these moist and crunchy poppy seed banana bread muffins. These homemade paleo snacks contain mashed banana, sweet potato, coconut flakes, cranberries and plenty of poppy seeds. They make a lovely treat for breakfast or snack.
A couple of years ago, I tried a paleo diet and I discovered an amazing banana bread. Oh, I was and I am still in love with it. So quick and simple to prepare. But why stop at banana bread, when you can make a cake or muffin out of it, too? The flavour stays but the form makes it a whole another experience.
So let’s bring the banana bread to another level. I am talking about combining sweet potato, coconut and poppy seeds. And let me tell you, poppy seeds are the star of this recipe. These tiny seeds are a great way to add flavour and texture to your food, in this case to the banana bread muffins. Poppy seeds are very popular in baking, for instance in bread, cakes, cookies or muffins.
And why not, I also used them in a cake frosting. I am telling you, these mini raspberry vanilla poppy seed cream cakes are to die for. They add a lovely nutty flavour, which gets more intense when roasted or toasted.
I simply used my classic banana bread recipe, where I swapped one banana with sweet potato puree. Although it is called “sweet”, is not sweet at all. There was no sugar added, either. However, I added some coconut flakes and dried cranberries. These ingredients turn the classic muffin into something different and delicious.
This paleo cranberry banana bread, the cute strawberry buttercream banana bread cake or this coffee crumble banana bread are my favourite banana bread recipes as well. Check them out. Gorgeous and delicious!
Also, it is always a good idea to make a larger batch, to have these healthy poppy seeds banana bread muffins ready at hand all week long. Especially for breakfast when in a hurry, you take them with you and enjoy them on the way to school or work.
Ingredients for 10-12 poppy seed banana bread muffins:
- 1 ripe banana
- 1 sweet potato
- a pinch of sea salt
- 2 tsp of cinnamon
- 2 eggs
- 40 g coconut oil
- 45-50 g poppy seeds
- 35 g coconut flakes
- 40 g coconut flour
- 30 g ground hazelnuts or almonds
- 1/3 tsp of baking powder
- 1/3 tsp of baking soda
- 60 g dried cranberries (roughly chopped)
To begin, preheat the oven to 180°C. Peel the sweet potato, cut it into cubes and scatter it onto a baking sheet lined with parchment paper. Put in the oven until tender. Afterwards, place it into a bowl and puree it. Chill it off to room temperature.
In the meantime, line the muffin tin with paper liners. In a larger bowl, add the banana and mash it, using a fork. Stir in the sweet potato puree, cinnamon, a pinch of salt, melted coconut oil and beaten eggs. Mix with a hand mixer to combine.
Then, add the coconut flour, coconut flakes, poppy seeds, ground hazelnuts, baking powder and baking soda. Stir, just enough to combine. Last but not least, fold in the cranberries.
Fill the muffin paper liners up to 3/4 with the batter and place in the oven. Bake for 18-20 minutes or until an inserted toothpick comes out clean.
Finally, remove from the oven and allow to cool for 15 minutes directly in the muffin tin. Then, transfer them onto a wire rack to chill off completely. These poppy seed banana bread muffins make a perfect breakfast and they are ideal to take to work or school for a snack.
Enjoy.
