Ingredients for 1 servings:
1. 1/2 cup powdered sugar
2. lemon juice
3. 1 cup whole wheat flour
4. 1 cup unbleached flour
5. 1 teaspoon baking powder
6. 1/2 teaspoon baking soda
7. 1 teaspoon kosher salt (or 1/2 tsp. table salt)
8. 2 ripe bananas
9. 2 eggs
10. 1 cup sugar
11. 7/8 cup buttermilk
12. 1/8 cup lemon juice
13. 1/4 cup canola oil
14. 2 tablespoons poppy seeds

Directions:
1. Preheat oven to 350 degrees.
2. In a small bowl, mix together the powdered sugar and just enough lemon juice to make it slightly runny. Set this glaze aside.
3. In a medium bowl whisk together the flour, baking powder, baking soda and salt.
4. In a large bowl mash bananas.
5. Add eggs, sugar, buttermilk, lemon juice, canola oil, and poppy seeds.
6. Mix liquid ingredients.
7. Add dry ingredients and mix just until moistened. Lumps are OK.
8. Spray muffin tins by with spray-release and fill each tin a little more than half-way full.
9. Bake regular sized muffins for about 24 minutes and mini muffins for about 15 minutes (edges will be light brown and tops will be light golden. Muffins will spring back when lightly touched.).
10. Turn out muffins onto cooling rack and brush with glaze while still hot. (I put paper towels under the cooling rack – makes clean-up easier.).

Enjoy your meal!