PinOpen 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?
Banana Corn Muffins
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
Instructions
- Preheat oven to 400°F.
- Whisk the first 5 ingredients in a bowl.
- In a separate bowl, whisk the remaining ingredients to combine.
- Slowly whisk the dry ingredients into the wet ingredients until just combined, trying not to over-mix.
- 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.
[…] 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 […]
Scroll down to the bottom of the recipe and there is a “+ recipe box” button to add items to your recipe box!
Is there anyway I can add this recipe to my Weelicious recipe box? Cannot wait to try them!
Can I freeze any leftovers?
[…] 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 […]
I made these with whole wheat flour and agave and they were delicious. I would definitely make these again.
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!
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??
Has any tried whole wheat flour instead of AP? We try and avoid AP.
Has anyone tried to double the recipe? I have four very ripe bananas.
Just made a batch tonight!
Hilarious……the way back of the cupboard is exactly where my cornmeal is, i rarely use it. 🙂
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!
Yes, you can interchange agave and honey at a 1:1 ratio!
Can you sub agave syrup for the honey? These look so good… My daughter has a thing for muffins these days!
Yes! Fixed 🙂