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Banana-Blueberry Cornmeal Muffins

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These muffins are made moist by potassium-rich bananas. Keep a stash of ripe ones in your freezer so you can bake a batch anytime. Stone-ground cornmeal is full of beneficial folate, a form of folic acid, and adds a little natural sweetness to these muffins.

Source: Martha Stewart Living, April 2008
Yield

Ingredients

Directions

Cook's Notes

Muffins can be stored in an airtight container at room temperature for up to 3 days.

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Reviews

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How would you rate this recipe?
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  • Sandra Black
    16 SEP, 2012
    This is the best healthy recipe I've found recently. I used 1/4 cup cornmeal and 1/4 cup wheat germ. Also I used agave syrup instead of honey. I have substituted greek yogurt for the buttermilk; it's good both ways.
    Reply
  • MiloQ
    31 JUL, 2012
    I followed this recipe to the letter, although taste was good the texture was very dough-like.
    Reply
  • krichardson456
    16 JUL, 2010
    I wish the recipes had nutritional facts!
    Reply
  • kvanverst1
    18 FEB, 2009
    Believe me, I love sweets, too, but I found these to be delicious just as the recipe is. I've made them twice and they were beautiful and delicious both times.
    Reply
  • Shane_C
    17 SEP, 2008
    My reaction when folding in the dry ingredients was "Ack! There's not enough flour!" But overall they're not bad. Good for breakfast with a coffee. Not too sweet, and on the dense side. Be sure to thaw the blueberries first so they cook evenly! You'll definitely want to add some sugar or serve them with jam if you have a sweet tooth.
    Reply
  • shirls31@aol.com
    23 AUG, 2008
    I truly follow MOST recipes exact-esp. in baking. Sorry I didn't follow my instincts when I saw only 1 T of honey! Found the missing ingred. was sweetness. IF making again, I'd add 1/2-3/4 C sugar.
    Reply
  • eli2008
    13 AUG, 2008
    I like the idea of this muffin, especially for a healthy family breakfast. However, it did not work out well for me...just like a previous contributor, they were kind of flat and dense. After reviewing the ingredients again to try to explain this, I see that 1 1/2 cup banana is alot, especially when combined with 1/2 cup buttermilk; there is only a total of 1 1/2 cups flour. Seems off. Taste was good, as was the combination of ingredients...would try again with maybe just 3/4 or 1 cup banana!
    Reply
    • mdtm
      20 APR, 2017
      Yes, I got confused about this too. It seemed there was not enough flour. When I bake with bananas, I always use over-ripe bananas -- I wait until the skin is black. But, that made the batter too thin with this recipe. So, I tried it again with bananas that were less ripe, more chunky. That added more substance to the batter. The ingredients mentioned "ripe" bananas, not "very ripe" bananas, as most Martha recipes do. So, maybe the bananas are supposed to be chunky?
  • soapylulu
    12 JUN, 2008
    I added 1/2 cup of sugar and loved how they turned out. Just a hint of sweetness. Plus they turn out to be the perfect size. Not some over-sized jumbo thing that has a gazillion calories! I will defintely make them again.
    Reply
  • foodanista
    4 MAY, 2008
    These are great! True, they're not very sweet, but I found them to be the perfect sweetness. I used saskatoons instead of blueberries; they're smaller and sweeter, wild versions of blueberries. And best of all, they are relatively guilt-free compared to regular muffins.
    Reply
  • foodanista
    4 MAY, 2008
    These are great! True, they're not very sweet, but I found them to be the perfect sweetness. I used saskatoons instead of blueberries; they're smaller and sweeter, wild versions of blueberries. And best of all, they are relatively guilt-free compared to regular muffins.
    Reply

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