Banana Corn Muffins
Discover the perfect blend of sweet and savory with these Banana Corn Muffins, a unique twist on classic cornbread that pairs the natural sweetness of ripe bananas with the rustic texture of yellow cornmeal. Ready in under 35 minutes, these moist and tender muffins are crafted using simple pantry staples like all-purpose flour, baking powder, and a touch of vanilla extract for added depth. Ideal for breakfast, brunch, or as a side dish to your favorite soups and chilis, these muffins boast just the right balance of flavor and heartiness. Bonus: they’re naturally portable and make-ahead-friendly—store leftovers for quick snacks or freeze for future cravings! Perfect for those searching for banana muffin recipes or creative ways to elevate cornbread, this recipe is a must-try for any home baker.
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Recipe Information
Ingredients
- 2 large ripe bananas
- 0.25 cup unsalted butter, melted
- 0.25 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.75 cup all-purpose flour
- 0.5 cup yellow cornmeal
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.25 cup milk
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray.
In a large mixing bowl, mash the ripe bananas until smooth and lump-free.
Add the melted butter, sugar, egg, and vanilla extract to the mashed bananas. Whisk until all the ingredients are fully combined.
In a separate bowl, combine the all-purpose flour, yellow cornmeal, baking powder, baking soda, and salt. Stir to distribute the dry ingredients evenly.
Gradually add the dry ingredients to the wet banana mixture, alternating with the milk. Start and end with the dry ingredients. Stir gently until just combined. Be careful not to overmix.
Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 16-18 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 147 mg | 6% | |
| Total Carbohydrate | 20.6 g | 7% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 7.3 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 110 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
