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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Banana Corn Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions