I make these muffins all of the time. They are healthy, moist, and easy to make. On occasion, I forget to put sugar on the top, a mistake. They are transformed with just that little bit of sweetness.
This recipe was adapted from Martha Stewart Living.
- Vegetable-oil cooking spray
- 1/2 cup yellow cornmeal, preferably stone ground
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup all-purpose flour ( I use 1/2 cup whole wheat flour)
- 1 1/2 cups mashed ripe bananas (from 3 large bananas)
- 1/2 cup low-fat buttermilk
- 1 tablespoon brown-rice syrup or honey
- 1 tablespoon fresh lemon juice
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1 1/2 teaspoons turbinato sugar, sanding sugar or granulated sugar, or to taste
- Preheat oven to 375 degrees, preferably on convection.
- Coat a standard (12-cup) muffin tin or a muffin top pan with cooking oil spray, or line with paper liners and coat liners with cooking oil spray.
- Whisk together cornmeal, baking powder, baking soda, salt, and 1 cup flour.
- In a large bowl, stir together bananas, buttermilk, rice syrup or honey, lemon juice, egg, and vanilla.
- Fold cornmeal mixture into banana mixture just until combined.
- Gently fold blueberries into batter.
- Using a cookie scoop or spoon, distribute batter into prepared tin, filling to the brims.
- Sprinkle each muffin with sugar.
- Bake until a toothpick inserted into center of 1 comes out clean, about 18 to 20 minutes (convection) in a standard muffin pan, or 14 to 15 minutes in a muffin top pan. Let cool completely in pan on a wire rack.
thebrookcook 