This moist, fruity cornbread muffin is sure to be your new favorite breakfast. The sweet and savory flavors of blueberries, bananas, honey and buttermilk are always a hit with the whole family!
This is a simple recipe for banana cornbread muffins. The ingredients are bananas, blueberries, and cornmeal. It’s best to use a jiffy mix so that you can make these in no time.
These light and summery blueberry banana cornbread muffins are simple to make. These gluten-free muffins are made with corn flour, bananas, and fresh blueberries and are very delicious!
Muffins for the Summer
Muffins, oh my. We’re sharing a delicious banana cornbread muffin recipe with you today that we’ve been cooking all summer. They’re simple, fast, and one-of-a-kind, making them the ideal brunch treat or gift for a friend!
You may be surprised to learn that I am a huge lover of corn muffins. As in, I ate one every day when I was a kid. I’ve always preferred a buttery corn muffin than a chocolate chip muffin, even as a child. I know, it’s strange. But I believe we can all agree that a corn muffin has a particular nostalgic and delightful flavor.
A corn muffin is also quite adaptable. It may be served with butter as a dinner roll, eaten for breakfast, packed as a hiking snack, or dusted with powdered sugar for dessert. What’s not to appreciate about that?
Blueberry banana cornbread muffins are a kind of muffin made with blueberries and bananas.
Okay, I realize these aren’t exactly traditional muffin flavors, but they should be. Blueberry banana is, in my view, one of the most underappreciated flavors. Blueberry cornbread is also a fantastic taste combination. So why not combine the two to make the most buttery, gluten-free muffin you’ve ever had?
A banana corn muffin serves as the foundation for these simple muffins, which are kept moist with greek yogurt and coconut oil and held together with a mix of corn flour and gluten-free flour. As a consequence, you get a moist muffin with just the proper amount of maize flavor. If you stuff that muffin with fresh blueberries, you’ve got yourself a winner.
To create banana corn muffins, you’ll need the following ingredients.
Now, have your notepads ready. Here’s everything you’ll need to make these delicious cornbread muffins: They’re on the healthier side, but you can always use what you have on hand in place of the components.
- Bananas that are ripe
- Eggs
- Coconut Oil is a kind of vegetable oil that is
- Sugar
- Soda (baking)
- Corn Meal
- Flour
- Yogurt from Greece
- Blueberries in season
How should blueberry banana cornbread muffins be stored?
The recipe yields a dozen cupcakes, which may be easily shared for a family breakfast or given as a kind present to a friend. If you have any leftovers, the good news is that these gluten-free muffins may be stored in the refrigerator for up to 5 days or frozen for up to 3 months! Because baked fruit may get sour when left out, these muffins are best served cold.
My muffins, enjoy these blueberry banana corn muffins!
- Sofi is the author of this piece.
- Time to Prepare: 13 minutes
- Time to prepare: 17 minutes
- 30 minutes in total
- 12 muffings 1 time
- Breakfast is a category of food.
- Oven method
- American cuisine
- Gluten-free diet
- Sofi is the author of this piece.
- Time to Prepare: 13 minutes
- Time to prepare: 17 minutes
- 30 minutes in total
- 12 muffings 1 time
- Breakfast is a category of food.
- Oven method
- American cuisine
- Gluten-free diet
Scale:
1x2x3x
- Sofi is the author of this piece.
- Time to Prepare: 13 minutes
- Time to prepare: 17 minutes
- 30 minutes in total
- 12 muffings 1 time
- Breakfast is a category of food.
- Oven method
- American cuisine
- Gluten-free diet
Ingredients
- 3 bananas, ripe (about 1 1/4 cup)
- 2 eggs
- 1/3 cup melted coconut oil
- a third of a cup of sugar (coconut, brown, or white sugar)
- vanilla extract (two tablespoons)
- a quarter teaspoon of baking soda
- 1 cup cornmeal
- (We used Bob’s 1 to 1 Baking Flour!) 3/4 cup gluten-free flour
- a half cup of Greek yogurt
- 1 cup blueberries, fresh
Instructions
- Preheat the oven to 425°F and place 12 cupcake liners in a muffin tray. Remove from the equation.
- Mash the ripe bananas with a fork in a large mixing dish. Mix in the eggs and coconut oil well. Whisk together the greek yogurt, sugar, and vanilla extract.
- Combine the baking soda, corn flour, gluten-free flour, and salt in a separate basin. Fold the dry ingredients into the wet until everything is well blended.
- Fold in the blueberries last.
- Divide the batter equally between the 12 cups using a big cookies scoop or a 1/4 cup measure. Preheat oven to 425°F and bake for 5 minutes. Reduce the heat to 375°F after 5 minutes and bake for another 10 to 12 minutes, or until the cupcakes bounce back to the touch.
- Allow to cool completely before eating.
Summer muffins, gluten-free muffins, blueberry banana muffins, and banana corn bread muffins are just a few of the options.
Watch This Video-
The “cornbread banana pudding” is a delicious dessert with a wonderful mixture of cornbread and banana. This recipe uses blueberries to add some color to the dish.
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