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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
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.
Is it 1/4 CUP applesauce?
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.
So, I am fresh out of honey….any suggestions on what I can replace it with?? I have some bananas that need mashing asap! 🙂
excited to try this one. thank you!!
I love your recipes!!!
You can use any type of milk! Rice, Almond, Soy…
What can I substitute for the milk? My son has a dairy sensitivity.
Well said Samantha! WOW.
Hey Kendall…way. Too much. Information!! Some things are better left unsaid on a cooking Websites!! Just a big FYI!
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.
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?
Too bad my little one can’t have corn. It makes him have diarrhea, severe eczema, and crazy hives. 🙁
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.
THESE SOUND SO GOOD.. 🙂 THANKS FOR SHARING.. 🙂 GOING TO MAKE THEM THIS WEEK..
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 🙂
Any ideas on how to make these gluten and soy free?