These cute little banana corn muffins are low fat, easy to make, and the perfect healthy breakfast treat.
Earlier this week I had an agenda:
1. Start experimenting with my NEW camera (!!!)
2. Bake something healthy enough to eat on a daily basis
3. Use up the extremely brown bananas on my counter
Based on the above list, I decided to make Banana Corn Muffin Bites.
1. New camera experimenting, check
2. Low fat whole grain baked good, check*
3. Brown bananas in muffin form, check
These mini muffins are moist and grainy with a wonderful sweetness from the ripe bananas. I snacked on them alone, topped with peanut butter (obviously) and mixed into ice cream. Matt cut his in half and topped them with jelly.
The best part? Muffins like these are easy to make and don’t require a mixer. Plus, mini muffins bake so quickly that it shouldn’t take you an hour from start to finish.
*Don’t worry, I’ll be back with something decadent and extra delicious shortly.
Start by combining the dry ingredients in a medium bowl and set aside
In a large bowl, whisk together all remaining ingredients except for sliced banana
Whisk the dry ingredients into wet until just combined
Spoon batter into prepared mini-muffin pan; top each muffin with a slice of banana
Bake for 12-14 minutes or until a toothpick or knife comes out clean
Banana Corn Muffin Bites
Yield: Makes 24 mini muffins
- 1 cup corn meal
- 1 cup whole wheat flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 2 tablespoons cinnamon
- 1/2 teaspoon salt
- 1 egg, beaten
- 1/4 cup unsweetened applesauce
- 1 cup mashed ripe banana (~2 large bananas)
- 3/4 cup skim milk (or any light milk of choice)
- 1 teaspoon vanilla
- 1/2 large banana, sliced
- Pre-heat oven to 400 degrees
- Spray a mini muffin pan with cooking spray or fill with cupcake liners
- Combine dry ingredients in a medium bowl and set aside
- Whisk all remaining ingredients, excluding sliced banana, in a large bowl
- Whisk dry ingredients into wet ingredients just until combined
- Spoon batter into prepared muffin tin
- Top each muffin with a slice of banana
- Bake for 12-14 minutes or until a toothpick or knife comes out clean
Adapted from All Recipes
[Note: I recommend serving these soon after baking because the bananas on top brown by the next day. They are still edible but not all that pretty for company]
On another note, Mila at Lofty Appetite has some great tips for beginner DSLR users. What is the most useful photography tip you use?