I've had a lot of ripe bananas lately and was looking for creative ways to use them when I thought of this -- banana cornbread! Why not?
These muffins are super easy and are great for any meal because they're not too sweet. Top with jam for breakfast, or serve alongside some yummy soup or stew for dinner.
The Recipe
makes 12 muffins1 banana
1/2 cup unsweetened applesauce
1/2 cup almond milk
scant 2 tablespoons coconut oil (or oil of your choice)
1 egg
1 cup cornmeal
1 cup flour
1/4 cup flaxseed
1/4 teaspoon salt
3 teaspoons baking poweder
Preheat oven to 350F degrees. Lightly oil a muffin tin or line with paper cups.
Mash banana in a large bowl. Mix in applesauce, milk, oil, egg and honey. Whisk until thoroughly combined. Stir in the rest of the ingredients, being careful not to over mix.
Bake for about 25 minutes or until golden brown on top. These go great with some raspberry or strawberry chia seed jam.
