Maple Banana Cornbread Muffins #MuffinMonday

Sweet ripe bananas and maple syrup replace the sugar in these wonderful maple banana cornbread muffins. They make a fabulous breakfast or snack on the go!

The day before yesterday - Saturday - was my birthday so I asked my mom if she wanted to sleep over. She doesn’t like driving after dark so spending the night meant she could enjoy my birthday dinner with us. I seared some scallops and served them with garlicky greens and pasta along with a tomato mozzarella salad. It was all so good!

Yesterday morning I baked these muffins for breakfast and brought them up to Mom on a tray with coffee. Though not a big eater, she ate two! Then my daughter said, “Don’t give all the muffins to Grammy when she goes home. I like them!” With my final taste-tester husband chiming in that he likes them too, I’m calling this recipe a winner. 

And just for the record, I like them also. I’m not a big sweet eater but the maple syrup and banana make these just the right amount of sweet for me. 

Maple Banana Cornbread Muffins

This recipe was adapted from one on Pam’s Daily Dish for a cornbread loaf. I used the last of my small golden bananas for the muffins, the ones I discussed in my peanut butter banana waffle post. 

Ingredients 

3/4 cup or 94g flour

1 cup or 165g cornmeal (yellow or white)

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine sea salt

2 medium ripe bananas (about 6 1/2 oz or 185g, peeled)

1/2 cup or 120ml maple syrup

1/3 cup or 80ml milk 

2 tablespoons canola or other light oil, plus more for the pan

1 large egg

Method

Preheat oven to 375°F or 190°C. Prepare your 12-cup muffin pan by lining it with paper muffin cups or greasing with a little oil or butter. I used a little canola oil and a pastry brush. 

In a large mixing bowl, whisk together the cornmeal, flour, baking soda, baking powder and salt.

In another mixing bowl, mash the bananas and then add the maple syrup, milk, oil and egg.  Whisk to combine. 

Pour the wet ingredients in to the dry ingredients bowl. Fold until just combined. 

Divide the batter between the muffin cups in your prepared pan. Bake for about 18-22 minutes or until a toothpick comes out clean. 

Cool on a wire rack for five minutes then remove the muffins from the pan. 

Serve warm, plain or with butter. 

My mom always needs extra butter but you do you.

Enjoy! 

It's the last Monday of the month so that means it's Muffin Monday! For some reason, corn seems to be featured this month. It wasn't planned! Check out all the great muffin recipes we have for you today, both sweet and savory. 

• Bacon Cheddar Muffins from Karen's Kitchen Stories
• Coconut Cornbread Muffins from Passion Kneaded
• Cornmeal Cheese Bomb Muffins from Magical Ingredients
• Honey Cornbread Muffins from A Day in the Life on the Farm
• Lemon Pound Cake Muffins from Jolene's Recipe Journal
• Maple Banana Cornbread Muffins from Food Lust People Love
• Onion Crunch Corn Muffins from Palatable Pastime
• Pineapple Coconut Muffins from Zesty South Indian Kitchen
• Pumpkin Chocolate Chip Mini Muffins from Making Miracles

 

 #MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Maple Banana Cornbread Muffins!

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