• Dawn Hames

Banana Corn Muffins

Several months ago, I released a recipe for a banana cake using corn meal. I like the yellow colour of the corn, and I thought the colour would enrich a banana cake, and the results were amazing. I have now adapted that recipe and concept to banana muffins by adding baking soda.

Bananas are a good source of magnesium and potassium. Potassium is an essential mineral for maintaining normal heart and blood pressure. The small amount of fat that bananas contain, is an extremely beneficial type that reduces bad cholesterol. Bananas contain digestive-friendly fiber, pectin and fructooligosaccharides (FOS). FOS is a fructose type carbohydrate, that can not be digested until it is in the lower intestine gut microbiome, where it contributes to a healthy immune system.

Different oils and fats contain different micronutrients, so for the half of a cup of oil, I will often do a combination of olive, canola and melted butter. It is not necessary, but it is another way to have more variety in our diet, and thus a stronger gut micro biome and immune system.

Corn is full of health benefits. Corn contains the antioxidant carotenoids lutein and zeaxanthin that promote eye health and help prevent macular degeneration in the eyes. Corn contains a variety of B Vitamins, Vitamin A, potassium and insoluble fibre. The fiber in corn feeds your gut microbiome and helps you stay full longer. A healthy gut microbiome is a healthy immune system. Nutrients in corn increase blood flow, lower the absorption of cholesterol and help to regulate insulin. The phenolic phytochemicals in corn help regulate insulin release and absorption. Who knew eating muffins could be so delicious and beneficial to our health?

I use muffing papers that are short, about the same height as my tin, and fill them to the top. The resulting muffins rise above the tin and spread to produce a very nice muffin top.

Banana Corn Muffins

1 cup of


1 cup boiling or very hot water

1/2 cup milk (regular or buttermilk) or


3/4 cup sugar

3 over ripe masked bananas

2 eggs

1/3 cup oil

1 1/3 cup flour

1 tablespoon baking powder

1 teaspoon baking soda

Pour the hot water on the cornmeal and allow to set for 20 minutes. Oil or line your muffin tins with papers. Preheat the oven to 350 degrees. Butter or oil and 8 x 8 pan. Stir in the milk, sugar, eggs and oil. Add the flour sprinkling on the baking powder and baking soda, and stir until just combined. Spoon into the muffin pans and bake for 20 – 30 minutes or until a toothpick inserted into the middle of the cake comes our clean. Serve as is or drizzle Ice with a vanilla buttercream frosting.

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