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.

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Peanut Butter Banana Waffles

Peanut butter banana waffles are not only delicious, they are higher in protein and vitamins than normal waffles, making them great to start your busy day.

When our girls were young their daddy took charge of breakfast on school mornings, which was a lifesaver for my sanity. To make his job easier, sometimes I made and froze waffles and pancakes. Just like store-bought, those are easily popped in the toaster and are ready to eat in minutes. 

Homemade buttermilk waffles are also one of our favorite breakfasts for dinner. In fact, over the last few years I’ve shared several waffle recipes you might like:

• Mexican Cornbread Waffles
• Falafel Waffles
• Cauliflower Cheese Waffles
• Loaded Baked Potato Waffles
• Cheesy Ham Waffles

Also make sure to scroll down to see all the wonderful waffles my Sunday FunDay friends are sharing today.

Peanut Butter Banana Waffles

For this recipe, I used the little bananas that are called pisang mas or gold bananas in Malaysia, Oritos in Ecuador and Ouros in Brazil. They have thin skins and are quite small and super sweet. The reason for their name becomes obvious when you peel them. Check out the golden color! It took four of these little guys to make up a half cup or 120g. Of course, substitute your favorite variety of banana if you can't find these. In my waffle iron, this recipe makes 10 waffles.

Ingredients

1 cup or 125g all-purpose flour

1/4 cup or 30g whole wheat flour

2 teaspoons baking powder

1 tablespoon sugar

1/4 teaspoon fine sea salt

1 large egg 

1 cup or 240ml milk

1/2 cup or 120ml mashed banana

1/4 cup peanut butter

canola or other light oil for the waffle iron, as needed

To serve: butter and syrup (or honey)

Method

Mix the flours, baking powder, sugar and salt in a bowl. 

In a separate bowl, mash the bananas with a fork. Whisk in the peanut butter, egg and milk. 

Preheat your waffle iron. 

Add the wet mixture to the flour mixture and fold till well combined.

If your waffle iron isn’t nonstick, brush the surface lightly with the oil. 

Use a ladle to fill the waffle iron with the appropriate amount of batter. Waffle irons can differ greatly in capacity so please consult your manual. 

Cook until the waffle is golden brown, approximately 5-6 minutes, depending on your waffle iron. Repeat until all of the waffles are cooked. 

When I plan to freeze the waffles, I like to stack mine up like a house of cards when they are cooked so that they stay crisp on the outside as they cool. I find that when I stack them one on top of the other, the steam created softens them.

Serve the waffles warm, with butter and syrup, if desired. 

You could even add some extra sliced bananas.

Enjoy! 

It’s Sunday FunDay again and my friends are sharing a plethora of waffle recipes! Many thanks to our host, Sneha of Sneha’s Recipe. 

• Chicken and Waffles from Culinary Adventures with Camilla
• Hash Brown Waffles from Palatable Pastime
• Liège Style Waffles from Karen's Kitchen Stories
• Peanut Butter Banana Waffles from Food Lust People Love
• Pumpkin Waffles from A Day in the Life on the Farm
• Savory Cheesy Herb Waffles from Making Miracles
• Sourdough Waffles from Cooking With Carlee
• Waffles from Sneha's Recipe

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Banana Mini Muffins #MuffinMonday

Sweet fluffy bites, perfect with a glass of cold milk or a cup of hot tea, your family will eat these banana mini muffins in a flash.

I am a fan of baking mini muffins because they tend disappear more quickly than the full-size ones. I put these on the table after dinner last night and even though everyone had eaten well, they each took a mini muffin for dessert. Yay! I tell you, that would never have happened with normal muffins.

Banana Mini Muffins

These little guys are a great recipe for using up that last banana that always languishes at the end of a bunch, brown and speckled but oh so sweet. 

Ingredients 

1 cup or 125g all-purpose flour

1/4 cup, firmly packed, or 50g light brown sugar

3/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 ripe banana (about 1/2 cup or 125g)

1/4 cup or 60ml canola or other light oil

2 tablespoons Greek yogurt

1 egg

Method

Preheat the oven to 375°F or 190°C. Prepare your 12-cup mini muffin pan by greasing it or line it with paper liners. 

Mash your banana with a fork in a mixing bowl.

Add in the oil, yogurt and egg and whisk them together with the banana.

Lightly whisk the flour, sugar, baking powder, baking soda, and salt together in another mixing bowl to combine.

Fold the wet ingredients into flour mixture until just moistened.

Divide batter among the muffin cups. I love my little scoop for this job but if you don’t have one, a spoon will do.

Bake the muffins in your preheated oven until a toothpick inserted into the center comes out clean, about 12-15 minutes. Cool in the pan for a few minutes then remove the muffins from the pan and continue to cool on a wire rack.

Enjoy!

It's the last Monday of the month so that means it's Muffin Monday! Check out all of the great muffins my Muffin Monday friends are sharing today!

• Banana Mini Muffins from Food Lust People Love
• Chocolate Avocado Walnut Muffins from Palatable Pastime
• Cinnamon Applesauce & Raisin Rye Muffins from Karen's Kitchen Stories
• Easy Snickerdoodle Muffins from Making Miracles
• Eggnog Muffin Tops from Culinary Adventures with Camilla
• Pearl Millet Banana Muffins from Magical Ingredients
• Sourdough Apple Oatmeal Muffins from Zesty South Indian Kitchen

 

 #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 Banana Mini Muffins!

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Chocolate Banana Mini Muffins #MuffinMonday

The bananas are very subtle in these chocolate banana mini muffins. What they don’t add in flavor though, they make up for in texture. These little guys are soft, tender and light. And oh, so chocolatey, with both cocoa and chocolate chips.

There are advantages and disadvantages to cooking and blogging as a hobby during this pandemic. The good part is that I can keep the family well fed and happy with home-cooked meals and treats. The bad part is that now I can’t have friends and extended family coming over for meals and that means leftovers that might get wasted.

I’m here to tell you that I’ve found a solution! About a week ago, I posted a notice on the neighborhood social site NextDoor, saying:

“Paying it forward with baked goods. Hi, neighbors! I am an avid baker with a food blog. The fun for me is creating recipes which my family and friends enjoy but because my mom has various autoimmune issues, we've been trying to stay to ourselves these past few months. This means that I have more baked goods than we can eat from time to time. I'd love to share with people in the neighborhood who could use a treat. Please pm me if you know someone in our neighborhood that would appreciate it and/or deserves it, with their name and address. I will drop fresh cookies, cake or muffins, etc. off whenever I bake, right on their front porch. Bonus points if you tell me why you think they need/deserve a treat and I'll try to get around to everyone in time. (I'll add a note saying which neighbor nominated them to receive baked goods. Please say if you don't want me to mention you by name and I'll just say, "a neighbor.") Please let me know if there are any dietary restrictions as well. Many thanks in advance!”

So far, I have dropped off treats to two very deserving neighbors: shortbread peach jam squares and these mini muffins. I am baking some super rich brownies today for a third!

Chocolate Banana Mini Muffins

Even if you aren’t typically a fan of bananas, I encourage you to give these muffins a try. They don’t really taste very much like banana but they are completely delicious. This recipe is adapted from one at All Recipes.

Ingredients 
1 1/2 cups or 187g all-purpose flour
1/2 cup, firmly packed, or 100g dark brown sugar
1/4 cup or 30g unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large ripe bananas (about 1 cup or 250g)
1/2 cup or 120ml canola or other light oil
1 egg
1/4 cup or 61g Greek yogurt
1/4 cup or 45g semisweet chocolate chips

Method
Preheat the oven to 375°F or 190°C. Prepare your 24-cup mini muffin pan by greasing it or line it with paper liners.

Mash your bananas with a fork.

Whisk the mashed bananas, oil, egg and yogurt together in a mixing bowl.

Lightly whisk the flour, sugar, cocoa, baking powder, baking soda, and salt together in another mixing bowl to combine.




Add the chocolate chips to the dry ingredients bowl, using the tip below.

Tip: Tired of your chocolate chips falling to the bottom of your muffins? Try this trick: drizzle just the tiniest bit of the oil onto the chocolate chips and stir until they are shiny. Add these to the dry ingredients and stir well to coat.

Fold the wet ingredients into flour mixture until just moistened.

Divide batter among the muffin cups. I love my little scoop for this job but if you don’t have one, a spoon will do.

Bake the muffins in your preheated oven until a toothpick inserted into the center comes out clean, about 12-15 minutes.

Cool in the pan for a few minutes then remove the muffins from the pan and continue to cool on a wire rack.

Enjoy!

Check out all of the great muffins my Muffin Monday friends are sharing today!

• Berry Oatmeal Muffin from Passion Kneaded
• Chocolate Banana Mini Muffins from Food Lust People Love
• Cinnamon Applesauce Muffins from Making Miracles
• Easy Chocolate Chip Muffins from Zesty South Indian Kitchen
• Jalapeño Corn Bread Muffins with Cheddar Butter from Karen's Kitchen Stories
• Red, White & Blue Muffins from Jolene's Recipe Journal
• Sour Cream Lemon Muffins with a Rosemary Glaze from Culinary Adventures with Camilla
• Sourdough Corn Muffins from A Day in the Life on the Farm

#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 Chocolate Banana Mini Muffins!

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Margy's Best Banana Bread #BakingBloggers

Truly a recipe that has stood the test of time, Margy’s best banana bread is a tender, rich and flavorful loaf, made with butter as well as sour cream. Plain or toasted, it is the perfect snack at the office or at home.

Back before my mom retired, her boss used to bring this freshly baked banana bread into their office and everyone would clamor for a slice. They all insisted that she share the recipe as well. It was that good.

My mom raved to me about it as well, so of course, I needed the recipe too. I don’t often bake banana bread because of the problem I talked about when I shared my light and fluffy banana cake recipe. Didn't stop me from wanting a tried and tested recipe though. That's how I roll.

Bottom line, it took me years to get around to making this and now I regret all the wasted years in between.

Margy’s Best Banana Bread 
This one-bowl recipe makes clean up a breeze, easily done even as the loaf is baking in the oven. It goes great with both a hot cup of tea or coffee. And honestly, even a cold glass of milk. My mother loves it toasted and slathered with butter.

Ingredients
6 tablespoons or 85g butter, plus extra for greasing loaf pan
1 cup or 200g sugar
2 eggs
2 large ripe bananas, mashed with a fork
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 cups or 190g flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup or 60ml sour cream

Method
Grease and flour loaf pan (or line it with baking parchment) and preheat your oven to 350°F or 180°C.

Beat together butter and sugar until fluffy and light yellow. Add the eggs, bananas, vanilla and salt.

Combine the dry ingredients in a sieve and sift them into the butter mixture, alternating with sour cream, ending with the last of the dry ingredients.

Stir well in between each addition to combine.

Pour the batter into your prepared pan.

Bake in your preheated oven for 50-55 minutes or until the banana bread is golden and a toothpick comes out clean.

Cool completely before slicing to serve.

Enjoy!

This month my Baking Blogger friends have created a variety of delicious recipes for you. Check them out below. Many thanks to our group leader and host, Sue of Palatable Pastime. 

• Banana After School Snack Cake from Karen's Kitchen Stories
• Banana Oatmeal Muffins from Sid's Sea Palm Cooking
• Brown Sugar Banana Cake from Cookaholic Wife
• Chocolate Sunflower Seed Breakfast Muffins from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Dulce De Leche Banana Cake from Sneha's Recipe
• Hummingbird Muffins from Veggies First Then Dessert
• Margy's Best Banana Bread from Food Lust People Love
• Peanut Butter Banana Baked Oatmeal from Making Miracles
• Peanut Butter Banana Oatmeal Bars from A Day in the Life on the Farm
• Raw Banana Baked Chips from Cook with Renu
• Roasted Banana Ice Cream from Caroline's Cooking
• Sourdough Banana Bread from Culinary Adventures with Camilla
• Triple Chocolate Banana Bread from Palatable Pastime

Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post recipes to fit that theme one the second Monday of each month. If you are a food blogger interested in joining in, inquire at our Baking Bloggers Facebook group. We'd be honored if you would join us in our baking adventures.

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