Recipe: Banana-Blueberry Cornmeal Muffins

Enjoy this sweet and sustainable recipe from Be sure to use bananas stamped with the Rainforest Alliance Certified™ seal of approval -- your assurance that goods were grown in a way that protects the environment and supports farming communities across the globe.


Makes one dozen muffins.

  • 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 Rainforest Alliance Certified bananas* (about 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


  1. Preheat oven to 375 degrees. Line a standard (12-cup) muffin tin with paper liners; coat liners with cooking spray.
  2. Whisk together cornmeal, baking powder, baking soda, salt, and 1 cup flour. In a large bowl, stir together bananas, buttermilk, rice syrup or honey, lemon juice, egg, and vanilla. Fold cornmeal mixture into banana mixture just until combined. Toss blueberries with remaining 2 teaspoons flour, and gently fold into batter.
  3. Spoon batter into prepared tin, filling to the brims. Sprinkle each muffin with sugar. Bake until a toothpick inserted into center of 1 comes out clean, about 30 minutes. Let cool completely in pan on a wire rack.

* Rainforest Alliance Certified bananas are available at major supermarkets across the United States, Canada and Europe. Just look for the green frog seal!

This recipe was reprinted with permission from

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