These easy banana cornbread muffins are too good not to try!

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Super Easy Maple Banana Cornbread Muffins

Is it just me or has this year gone by remarkably quickly? We are half way through November?! Thanksgiving is going to get here and before we know it, we will all be in our kitchens preparing comforting fall weather dishes for our families and/or friends for Thanksgiving and the rest of the holiday season.

This holiday season is going to be really cool…ur actually, hot for me. It’s going to be super cool in the figurative sense, but literally hot because I moved from New Jersey to Southern California in October and where I live now it never gets cold during the winter. We are talking 75 degrees in mid-December kinda warm. I don’t know how y’all feel about warm temperatures this time of year, but I ADORE it. I could live on a tropical island all year and be perfectly content. I love the ocean, fish (and I don’t mean eating them, I mean watching them be happy and alive in the water!), the sand, sunshine and palm trees, so I am pretty much as happy as a clam living in SoCal (pun intended- that was too easy!).

If you reside on the east coast, please say hi to it for me! But of course, there are always pros and cons to living anywhere. The gorgeous blends of reds, oranges, and yellows of the trees provide the northeast climate with stunning visuals this time of year. And it is certainly true that you can be happy wherever you live, rain or shine! Especially when you have yummy banana cornbread muffins to eat!

Do you like to bundle up and relish in being cozy in not-so-warm weather this time of year or would you like to reside in a warmer climate? I lived in upstate NY for 5 years, so I know what it’s like to really need to bundle up to keep warm. Think plenty of wind, rain, and cloud cover, oh my! I know I am living on a beachy high given that I am a SoCal newbie and have experienced atrociously freezing winters, but it is true that we should all appreciate the beauty of nature wherever it is we call home.

Okay, enough about nature. While I could write about the beauty of nature forever and enjoy relishing in its beauty as much as I love to cook, I know you want the muffin recipe! I can assure you, these beauties will be scrumptious no matter where you currently reside. They are a perfect side to go along with a hearty chili or soup recipe, but they can also be eaten on their own for breakfast, lunch or whenever hunger strikes. They’ve got delish whole pieces of corn in them and my mouth happens to be of the opinion that they are mmm, mmm good. Naturally, I hope your mouth feels the same way!

A bit about my ingredient choices:

1) I used a whole apple rather than applesauce because most of the nutrients in apples are in the skin. CLICK HERE to watch an edifying video to up your apple IQ and learn about why you should eat the skin of the apple (but only when it is organic!).

2) I am not a gluten-free chica and do occasionally eat whole-wheat flour. I don’t have a gluten-intolerance, a condition that affects about 10% of the population. I do think this whole gluten-free thang is a total fad and will go away like the low-carb craze in time. CLICK HERE to read a previous post I wrote about gluten. If you have a gluten-intolerance or celiac disease, then this recipe can be prepared using gluten-free flours instead of whole-wheat flour and the taste should be the same. I recommend steering clear of processed/white gluten-free flours because while they may not contain gluten, they are icky for our long-term health and contain a paltry supply of fiber and beneficial nutrients.

3) I used maple syrup in these muffins, which I don’t generally use to much of in my life, but I felt like playing around a bit and I knew that maple syrup would taste just delish with the corn, banana, and almond flavor. Date paste is another wonderful option to try. CLICK HERE for instructions on how to prepare your own date paste.

These muffins are wicked easy to prepare and I bet you have quite a few of these ingredients in your kitchen cabinet already.

Ingredients (makes 10-12 muffins):

Wet Ingredients:

2 medium-sized ripe bananas
¼ cup maple syrup
1 organic apple, de-cored, chopped (do not peel!)
1 tablespoon vanilla extract
¾ cup nondairy milk of choice (I used flaxmilk)
2 tablespoons ground flaxseeds mixed with ¼ cup water

Dry Ingredients:

1 cup cornmeal
1 cup whole-wheat flour
½ cup almond flour
2 teaspoons baking powder

To add at the end:

1 cup of organic frozen corn kernels, defrosted


1) Preheat oven to 350 F. Line muffin pan with muffin cups and set aside.
2) In a blender or food processor, blend all of the wet ingredients until smooth and creamy. Set aside.
3) In a large mixing bowl, use a spatula or large spoon and whisk the dry ingredients until thoroughly mixed.
4) Pour the blended wet ingredients into the large bowl and mix well. Add defrosted corn kernels and mix them until they are evenly dispersed in the batter.
5) Pour batter into muffin cups until the cups are about 2/3 of the way filled. Bake for 25-30 minutes or until the muffins are firm on top when touched with a fork. Cool for at least 5 minutes.

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