Use up leftover ripe bananas in these delicious muffins, inspired by the traditional American dessert.
MAKES: 12
INGREDIENTS:
- Cooking spray
- 2 medium very ripe bananas, mashed
- 1 cup plain unsweetened coconut milk (canned or refrigerated beverage)
- 2 large eggs
- 1/2 cup molasses
- 1 cup fine ground cornmeal
- 1 cup white whole-wheat flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
INSTRUCTIONS:
- Preheat the oven to 350 degrees F, and spray a 12-well muffin pan with cooking spray. In a large bowl, stir together mashed banana, coconut milk, eggs, and molasses. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. Pour the dry ingredients into the wet ingredients, and stir together.
- Using a 1/4-cup measure, dollop the batter among the wells in the muffin pan. Bake until only a couple of crumbs cling to a cake tester when inserted into the center of a muffin, about 25 minutes.
- Let cool in the pan for 15 minutes, then transfer to a cooling rack.
