Banana Poppy Seed Muffins

I almost made you all lentil and quinoa soup.  So healthy, right?  Perfect for a January blog post!  But these banana poppy seed muffins came out of nowhere and now I have to share them with you.

Banana bread is one of my favorite things to bake (and eat), but it requires an hour in the oven and then lots of patience while it cools.  Muffins, on the other hand, require a lot less oven time and only a few minutes to cool.  This means no planning ahead - I can make them for breakfast and they'll be ready to eat in under an hour.

These muffins are so simple to put together, yet so full of banana, cinnamon, and vanilla goodness.  I love the texture added by the poppy seeds, but if you're not crazy about poppy seeds you could leave them out and the result would still be pretty fantastic.

Banana Poppy Seed Muffins

Makes 12 muffins

2 large bananas, very ripe
1/2 cup coconut oil
1/2 cup honey
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups whole wheat pastry flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon poppy seeds

Preheat your oven to 350 degrees.  Line a muffin tin with paper liners.

In a large bowl, mash the bananas with a fork until fairly smooth (some lumps are okay).  Add the coconut oil, honey, eggs, and vanilla, and whisk until well combined.  Lastly, whisk in the flour, cinnamon, baking soda, salt, and poppy seeds.

Divide the batter among the twelve muffin cups, then bake for 14-16 minutes, until a toothpick comes out clean.