34 358

Banana Corn Muffins

June 11, 2012

Open your pantry and look deep inside. Go ahead, open it. Now reach in and stretch out your arm. Come on now, all the way to the back. Do you feel that neglected box of cornmeal? You know, the one that's been there since last Thanksgiving? It's time for it to emerge from the recesses of your kitchen and fulfill it's potential. As long as the expiration date on the box is ok, you can rejoice and make a batch of these moist little jewels.

These muffins are simple to make. Really simple. And the best part is that you've probably already got all of the ingredients on hand so you can feel good that you don't have to go spend more money to make your family this scrumptious treat.

Did you have any idea something so delicious was hiding in your kitchen?

Like this post Comment on this post

Banana Corn Muffins  (36 mini muffins or 12 regular size muffins )

  • Prep Time:10 minutes,
  • Cook Time: 20 minutes,
  • Total Time: 30 minutes,

Ingredients

  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 ripe bananas
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/4 cup honey
  • 3/4 cup milk
  • 1/4 cup apple sauce

Preparation

  1. 1. Preheat oven to 400°F.
  2. 2. Whisk the first 5 ingredients in a bowl.
  3. 3. In a separate bowl, whisk the remaining ingredients to combine.
  4. 4. Slowly whisk the dry ingredients into the wet ingredients until just combined, trying not to over-mix.
  5. 5. Fill batter into greased or lined mini-muffin cups, about 2/3 of the way up, bake for 15 minutes for mini muffins and 20 minutes for regular sized muffins and serve.
+ Recipe Box + Print 34

Related Recipes

Comments






  1. Norwegian

    March 31, 2013 at 9:36 am

    Reply

    Hey, I am from Norway, so we don’t celebrate thanksgiving. What is corneal and what can I use instead (that is most likely to be found in Europe as well) :-)

    • catherine

      April 1, 2013 at 10:15 am

      Reply

      You can use polenta!

  2. Pingback: Muffins « Marina Eats

  3. Katie de Bruijn

    August 21, 2012 at 6:30 am

    Reply

    Is there anyway I can add this recipe to my Weelicious recipe box? Cannot wait to try them!

    • catherine

      August 21, 2012 at 11:19 am

      Reply

      Scroll down to the bottom of the recipe and there is a “+ recipe box” button to add items to your recipe box!

  4. Michelle

    August 7, 2012 at 4:05 pm

    Reply

    Can I freeze any leftovers?

  5. Pingback: NYC Day Trip & Feeding a Toddler: Banana Corn Muffins | Eat, Drink, and Be Healthy.

  6. Nichola

    July 12, 2012 at 12:09 am

    Reply

    I made these with whole wheat flour and agave and they were delicious. I would definitely make these again.

  7. J

    June 22, 2012 at 5:13 am

    Reply

    I made these following the recipe and temp for mini muffins and they burnt and had to be thrown away. Are you sure the temp and times are correct??

    • catherine

      June 22, 2012 at 11:39 am

      Reply

      Yep! :) All ovens are different, though, so maybe try checking yours earlier. They are done when a toothpick inserted in the center comes out clean, or when the tops spring back when lightly pressed!

  8. Jenn

    June 17, 2012 at 1:53 am

    Reply

    Has any tried whole wheat flour instead of AP? We try and avoid AP.

  9. Regina

    June 12, 2012 at 3:17 pm

    Reply

    Has anyone tried to double the recipe? I have four very ripe bananas.

  10. Sarah

    June 11, 2012 at 10:09 pm

    Reply

    Just made a batch tonight!

  11. Bonnie

    June 11, 2012 at 9:13 pm

    Reply

    Hilarious……the way back of the cupboard is exactly where my cornmeal is, i rarely use it. :)

  12. Jessica C

    June 11, 2012 at 9:05 pm

    Reply

    I just happened to have exactly two overripe bananas so I made this tonight! My son has a dairy allergy so we made with almond milk and they came out beautifully. It made 24 mini muffins and 6 regular. Serving for breakfast tomorrow!

  13. Shana

    June 11, 2012 at 8:10 pm

    Reply

    Can you sub agave syrup for the honey? These look so good… My daughter has a thing for muffins these days!

    • catherine

      June 12, 2012 at 11:16 am

      Reply

      Yes, you can interchange agave and honey at a 1:1 ratio!

  14. AK M.o.M.

    June 11, 2012 at 7:33 pm

    Reply

    Is it 1/4 CUP applesauce?

    • catherine

      June 12, 2012 at 11:18 am

      Reply

      Yes! Fixed :)

  15. Danyel

    June 11, 2012 at 7:20 pm

    Reply

    So, I am fresh out of honey….any suggestions on what I can replace it with?? I have some bananas that need mashing asap! :)

    • Amy

      June 12, 2012 at 1:44 pm

      Reply

      I would think any kind of liquid sugar would work. Many recipes I have say molasses or honey, I like to make them both ways. Very different flavours but both good. Agave would probably work too.

  16. Lindsey

    June 11, 2012 at 6:24 pm

    Reply

    excited to try this one. thank you!!

  17. Kristy M

    June 11, 2012 at 4:27 pm

    Reply

    I love your recipes!!!

  18. Carolyn

    June 11, 2012 at 3:38 pm

    Reply

    What can I substitute for the milk? My son has a dairy sensitivity.

    • catherine

      June 11, 2012 at 3:43 pm

      Reply

      You can use any type of milk! Rice, Almond, Soy…

  19. Susan

    June 11, 2012 at 3:25 pm

    Reply

    Well said Samantha! WOW.

  20. Samantha

    June 11, 2012 at 2:56 pm

    Reply

    Hey Kendall…way. Too much. Information!! Some things are better left unsaid on a cooking Websites!! Just a big FYI!

  21. Sarah

    June 11, 2012 at 1:32 pm

    Reply

    I have Jiffy corn muffin mix and am wondering if I can use it in this recipe. I think it contains small amounts of baking soda… Do I need to make any modifications to the recipe?

    • catherine

      June 11, 2012 at 7:15 pm

      Reply

      I think you could just make the Jiffy muffin mix as directed and add one mashed banana! The muffin mix already has flour, sugar, lard, and baking soda in it.

  22. Kendall

    June 11, 2012 at 11:47 am

    Reply

    Too bad my little one can’t have corn. It makes him have diarrhea, severe eczema, and crazy hives. :(

  23. Kristi

    June 11, 2012 at 11:46 am

    Reply

    I have a bunch of super ripe bananas needing to be used today. This recipe couldn’t have come at a more prefect time! Also going to make some banana chocolate chip muffins.

  24. ANNA MARKS

    June 11, 2012 at 9:52 am

    Reply

    THESE SOUND SO GOOD.. :) THANKS FOR SHARING.. :) GOING TO MAKE THEM THIS WEEK..

  25. Rebecca

    June 11, 2012 at 8:41 am

    Reply

    Any ideas on how to make these gluten and soy free?

    • Kate

      June 17, 2012 at 2:34 pm

      Reply

      Hey,

      I am intolerant to gluten, dairy and soy. I plan on trying these using my go to gluten-free flour mix.

      1/2 cup rice flour (I use brown because it has more fiber, but this flour can be a bit gritty so you may want to pulse it in a food processor for a bit)

      1/4 cup tapioca flour/starch (it’s the same thing)

      1/4 cup potato starch

      and then 1/2 tsp xantham gum per cup of flour mixture.

      Hope this helps :)



Manage your shopping list and search for recipes from across the web at ZipList.com

Sign Up for Free Daily Recipes