Banana-Blueberry Cornmeal Muffins

23 faves | 3 recommends
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Whole Living


Made these for a sunday morning breakfast and they are wonderful! They are loaded with fruit and have a heavier texture and a larger crumb than most banana muffins. I prefer these! I will definitely make these again and add some toasted pecans. They seem to keep well overnight, too.
4c8430ed7eae   •  17 Dec   •  Report
Since I didn't have blueberries on hand, I substituted them with chocolate chips, so now these muffins are like a nice light dessert!
fdcf4ab753fa   •  18 Apr   •  Report
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Vegetable-oil cooking spray

1/2 cup yellow cornmeal, preferably stone ground

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup plus 2 teaspoons all-purpose flour

1 1/2 cups mashed ripe bananas (from 3 large bananas)

1/2 cup low-fat buttermilk

1 tablespoon brown-rice syrup or honey

1 tablespoon fresh lemon juice

1 large egg

1 teaspoon vanilla extract

1 cup fresh or frozen blueberries

1 1/2 teaspoons sanding sugar or granulated sugar

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