Banana Corn Muffins

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?

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

Prep Time: 10 mins Cook Time: 20 mins

Ingredients

  • 1 cup cornmeal*
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher 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. Preheat oven to 400°F.
2. Whisk the first 5 ingredients in a bowl.
3. In a separate bowl, whisk the remaining ingredients to combine.
4. Slowly whisk the dry ingredients into the wet ingredients until just combined, trying not to over-mix.
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.
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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36 comments

  • Rebecca

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

    leave a comment

    • Kate

      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 :)

      leave a comment

  • Anna

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

    leave a comment

  • Kristi

    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.

    leave a comment

  • Kendall

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

    leave a comment

  • Sarah

    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?

    leave a comment

    • Catherine

      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.

      leave a comment

  • Samantha

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

    leave a comment

  • Susan

    Well said Samantha! WOW.

    leave a comment

  • Carolyn

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

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    • Catherine

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

      leave a comment

  • Kristy M

    I love your recipes!!!

    leave a comment

  • Lindsey

    excited to try this one. thank you!!

    leave a comment

  • Danyel

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

    leave a comment

    • Amy

      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.

      leave a comment

  • Ak M.O.M.

    Is it 1/4 CUP applesauce?

    leave a comment

    • Catherine

      Yes! Fixed :)

      leave a comment

  • Shana

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

    leave a comment

    • Catherine

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

      leave a comment

  • Jessica C

    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!

    leave a comment

  • Bonnie

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

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  • Sarah

    Just made a batch tonight!

    leave a comment

  • Regina

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

    leave a comment

  • Jenn

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

    leave a comment

  • J

    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??

    leave a comment

    • Catherine

      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!

      leave a comment

  • Nichola

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

    leave a comment

  • Nyc Day Trip & Feeding Toddler: Banana Corn Muffins Eat, Drink, And Be Healthy.

    [...] today is one of those days. I woke up nice and early to start work at the muffin factory with some Banana Corn Muffins from Weelicious. These are pretty delicious. Healthy Banana Corn [...]

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  • Michelle

    Can I freeze any leftovers?

    leave a comment

  • Katie De Bruijn

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

    leave a comment

    • Catherine

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

      leave a comment

  • Muffins « Marina Eats

    [...] first is a variation on corn bread and banana bread, two favorites (especially the former) — banana corn muffins. Unfortunately, these muffins weren’t as good as I think they could’ve been, because I [...]

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  • Jennie

    I only have applesauce with cinnamon. Has anyone else tried it with that? I'm thinking it should be ok...

    leave a comment

    • Catherine McCord

      That will be fine! It'll just add some cinnamon flavor to the muffins! :)

      leave a comment

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    […] Banana Corn Muffins – Weelicious (Pin It) […]

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  • Andrea Montoya

    Made these today and the kids loved them..even my picky one. I used coconut nectar instead of honey cause my little one cant have it yet. I didnt have applesauce so I used apple butter and added a little cinnamon. Delish!

    leave a comment