Recipe: Banana-Blueberry Cornmeal Muffins
Enjoy this sweet and sustainable recipe from WholeLiving.com. 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
- Preheat oven to 375 degrees. Line a standard (12-cup) muffin tin with paper liners; coat liners with cooking spray.
- 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.
- 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 Wholeliving.com: http://www.wholeliving.com/133095/banana-blueberry-cornmeal-muffins.