If you have kids, chances are they love to eat half a banana and leave the other half on their plate.. . or maybe they take ONE bite and decide they are full (mine do it ALL the time).
I refuse to throw out perfectly GOOD bananas, so I cut the end off, round up all the halves and keep in a freezer bag, and use them to make banana bread OR, banana muffins. These muffins though are slightly different -they are Banana Cornbread Muffins and they are great in lunchboxes or with a little butter. YUM!
I know that might be weird to some people.. but as long as we are eating them HERE then I don’t see anything wrong with that… I certainly will NOT do that if we are taking a dish to pass at church.
These muffins have the texture of cornbread but the flavor of bananas – perfect combination!
Not to mention, sometimes having the ability to make something new with bananas instead of the regular plain banana bread is great too. My kids love bananas, and anything with bananas is always gobbled up.
- 2 eggs
- 1/4 C. Milk or Half and Half
- 1/4 C. Butter, melted
- 1 tsp Vanilla
- 2 large or 3 small mashed bananas
- 1/2 C. Brown Sugar
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg (or, 1-2 drops Nutmeg Vitality Essential Oil)
- 1 Tbsp Baking Powder
- 1 C. All Purpose Organic Flour
- 1 C. Organic Cornmeal
- Preheat the oven to 400.
- In your KitchenAid, mix the wet ingredients (Eggs, Milk, Butter, Vanilla, and Bananas) and whip until blended.
- Add the sugar, and spices and blend well, then add the Cornmeal, Flour, and Baking Powder and beat just until combined - do not over mix!
- Pour batter into a 12 cup Muffin Pan and bake for 18-20 minutes or until light brown.
- Instead of muffins, you can grease a loaf pan and bake at 400 for 30-40 minutes or until top springs back when lightly touched.
