Banana Cornmeal Muffins Recipe
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.
Nutrition Facts
Ingredients
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.
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Continue Reading at Amummytoo →Chef's Notes
Once completely cool, store in a sealed container in a cool place. They should keep for 3 days.
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