Ingredients
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1 cup cornmeal
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1 cup all-purpose flour
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2 teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon kosher salt
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2 ripe bananas
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1 teaspoon vanilla extract
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1 large egg
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¼ cup honey
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¾ cup milk
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¼ cup applesauce
Instructions
Preheat the oven to 400°F. Grease or line a mini muffin pan or regular muffin pan.
2. Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
3. Mix the Wet Ingredients
In a separate bowl, whisk together the bananas, vanilla, egg, honey, milk, and applesauce until well combined.
4. Make the Batter
Slowly whisk the dry ingredients into the wet mixture. Stir just until everything is combined.
Be careful not to overmix—the batter should be smooth but doesn’t need to be perfectly lump-free.
5. Fill the Muffin Cups
Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
6. Bake
For mini muffins, bake for about 15 minutes.
For regular-sized muffins, bake for about 20 minutes.
The muffins are ready when they’re cooked through and a toothpick inserted in the center comes out clean.
Let them cool briefly before serving.
Notes
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Use ripe bananas: The softer and more ripe the bananas, the easier they are to mash and the more natural sweetness they add.
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Don’t overmix: Stir the batter just until combined for tender muffins.
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Fill evenly: Keeping the muffin cups about two-thirds full helps them bake evenly.
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Make both sizes: Mini muffins are great for lunchboxes and little hands, while regular muffins make a more filling breakfast.
