Banana Corn Muffins

Does anyone else feel like they constantly have overripe bananas to use up? As someone who hates waste- I am always trying to use up those super soft bananas and since I love muffins and breads- that's usually the route I go. Today we had a play date with a bunch of under two year olds and they all happily munched on these banana corn muffins. These are definitely kid friendly and easy to throw together. These are a great use of leftover ripe bananas and I had the muffins out of the oven by 8am! Can't beat that! Give it a go! 

Banana Corn Muffins 

Fridge:

1/4 cup butter, melted 

1 egg 

Counter:

4 overripe bananas

Pantry:

1 1/4 cup cornmeal 

1cup ap flour 

1/2 tsp salt

2 tsp baking powder

3/4 cup white sugar 

1/4 cup canola oil

1 tsp vanilla extract 

Canola oil spray 

Tools:

Electric hand mixer

Muffin tray

2 medium bowls

Ice cream scoop or large spoon

Preheat oven to 350 degrees. Spray your muffin tray with canola oil. 

In one bowl mix together cornmeal, flour, baking powder and salt. Combine well.

In the other bowl add the ripe bananas, egg and sugar- blend together with the electric mixer. Then add the melted butter, canola oil and vanilla extract and mix again. 

Pour the wet ingredients into the dry ingredients and blend together with electric mixer. Once the batter has come together, use an ice cream scoop to fill the muffin tray.

Place the tray in the preheated oven and bake for 25-28 minutes or until the edges are golden and the top is firm but spongy to touch. 

Remove and allow to cool for 5-10 minutes before slabbing with butter and enjoying! Xo

Allie and Charlie enjoying the muffins on the way to school!