These banana cornmeal muffins are seriously delicious, with a warm, flavourful, golden, slightly bready crumb. They taste delicious both cool in lunchboxes, or warm straight from the oven.
To make them, you'll mash bananas (fresh or overripe) then whisk in light brown sugar, eggs and melted butter.
Next, you'll fold in flour, fine cornmeal and a little baking powder to produce a beautifully light batter. Spoon it into muffin cases, bake for 25 minutes and enjoy gorgeously golden banana cornmeal muffins.
Every bite is soft, sweet and perfectly moreish.
Here's the full recipe for 12 perfect banana cornmeal muffins.
Ingredients
- 200 g (1¾ stick) salted butter melted
- 3 bananas
- 250 g (1⅓ cup + 1 tbsp) soft light brown sugar
- 3 medium free range eggs beaten
- 65 g (⅓ cup + 1 tbsp) fine cornmeal
- 200 g (1½ cup) self-raising white flour (self rising flour) self rising flour
- 2 tsp baking powder
Instructions
Preheat the oven to 200C (180C fan assisted, 400F).
Melt the butter and set aside to cool a little.
Put the bananas in a large bowl.
Mash really well - you can use a stick blender to get it really smooth, if you like.
Add the sugar.
Whisk again.
Add the melted butter.
Whisk again.
Beat the eggs and add them next.
Whisk everything together well.
Now sieve in the flour, fine cornmeal and baking powder.
Fold through until just combined. Try not to over-mix as this can make the final muffins tough.
Line the muffin tray with the cases and divide the mixture evenly between them, taking care not to overfill them - leave at least 1.25cm (½ inch) from the top.
Bake for 20-25 minute until a warm brown on top.
Cool on a wire rack.
Enjoy! What's your favourite muffin recipe?
Print this banana cornmeal muffins recipe
Banana Cornmeal Muffins Recipe
Ingredients
- 200 g (1¾ stick) salted butter melted
- 3 bananas
- 250 g (1⅓ cup + 1 tbsp) soft light brown sugar
- 3 medium free range eggs beaten
- 65 g (⅓ cup + 1 tbsp) fine cornmeal
- 200 g (1½ cup) self-raising white flour (self rising flour) self rising flour
- 2 tsp baking powder
Instructions
- Preheat the oven to 200C (180C fan assisted, 400F).
- Melt the butter and set aside to cool a little.
- Put the bananas in a large bowl. Mash really well - you can use a stick blender to get it really smooth, if you like.
- Add the sugar and whisk again.
- Next, whisk in the melted butter.
- Beat the eggs and add them next, whisking everything together well.
- Now sieve in the flour, fine cornmeal and baking powder and fold through until just combined. Try not to over-mix as this can make the final muffins tough.
- Line the muffin tray with the cases and divide the mixture evenly between them, taking care not to overfill them - leave at least 1.25cm (½ inch) from the top.
- Bake for 20-25 minute until a warm brown on top.
- Cool on a wire rack.
Video
Notes
Nutrition
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Where Roots And Wings Entwine says
Yum they look delicious. I have never used cornmeal before, will definitely attempt this recipe and try and improve my baking skills.