Banana Corn Muffins Recipe

Name: Banana Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup white wheat flour (or AP if that's all you have); 1 cup cornmeal - medium grind is what I use; 6 tablespoons unsalted butter; 1 cup buttermilk; 1 large egg; 1/4 cup honey; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3 ripe bananas - just this side of rotten is best; no stick baking spray

Servings: persons

1/2 cup white wheat flour (or AP if that's all you have)
1 cup cornmeal - medium grind is what I use
6 tablespoons unsalted butter
1 cup buttermilk
1 large egg
1/4 cup honey
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 ripe bananas - just this side of rotten is best
no stick baking spray

1
Heat the oven to 400. Melt the honey and 4 tbs butter together. Spray a muffin tin with no stick then cut the other 2 tbs butter up and drop a chunk in each muffin cup. Put the pan in the oven.
2
Whisk the dry ingredients together in one bowl and the wet together in another. Mash the bananas in a 3rd (incidentally, the baking time is just about what it takes to wash the bowls and whisks and things). You should leave some chunky bits in the banana.
3
Whisk the butter and honey into the egg and buttermilk, then whisk the dry into to wet until it's just combined. Fold in the banana.
4
Get the muffin tin out of the oven and scoop the batter in - I use a 1/4 cup measure for this and it works out just about right. Put the pan back in and bake 25 minutes until crispy and gold around the edges. Let them cool for a few minutes before you turn them out of the pan. They are really good warm, with a cuppa coffee. And bacon.

813

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup white wheat flour (or AP if that's all you have), 1 cup cornmeal - medium grind is what I use, 6 tablespoons unsalted butter, 1 cup buttermilk, and more.

Yes, Banana Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Corn Muffins

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