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Gritty Banana Mango Corn Muffins

Gritty Banana Mango Corn Muffins

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    40 m
Rachel D

Rachel D

This is an unusual cornbread muffin I adapted after years of messing around. You'll get tons of texture, fruity bits, whole grain punch . . . and room for creativity! I've used fresh figs, dried cherries, or whatever is handy for the mango. Enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 32.6g
  • 11%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Whisk together the cornmeal, couscous, brown sugar, baking powder, baking soda, and salt in a bowl. Stir in the dried mango.
  2. Whisk together the mashed bananas, eggs, vegetable oil, vanilla extract, and buttermilk. Stir the cornmeal mixture into the banana mixture, and let the batter rest until the couscous absorbs some of the moisture, about 5 minutes. Spoon the batter into ungreased muffin cups, filling them 2/3 full.
  3. Bake in the preheated oven until lightly browned, and a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing. Serve warm or at room temperature.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

WorldRoamer
13

WorldRoamer

9/8/2009

Yum! Hearty texture, not too sweet, not too banana-y. These could be served for breakfast, or in place of typical cornbread muffins at dinner time. Delicious with butter, of course! I used one cup fresh mango because I already had some on hand. For half the batch I tossed in 1/4 cup of cranberries and topped with sliced almonds. I loved the addition of almonds, but the cranberries made the flavors too confusing. I will be making this easy recipe again. ** Next time I will replace the couscous with quinoa so they'll be gluten free!

PUMPKIN314
8

PUMPKIN314

10/11/2010

Surprisingly good! I was looking for a way to use up my dried mango that the kids wouldn't eat on its own and thought I'd give this a shot. These are moist and delicious. Not too sweet, but sweet enough to eat on their own. They'd be great with butter or jam. I used about 3/4 cup of dried mangoes, since I wanted to use all I had, followed the recipe completely other than that. Next time, I'll take the other reviewer's advice and use quinoa in place of the couscous for gluten free and a little extra protein. Thanks!

400luv
7

400luv

4/5/2010

I was honestly expecting this recipe to flop, but it turned out great. I made it as a bread instead of muffins. I used half apple butter/half oil and added a tsp of cinnamon. Also used chopped fresh pear because I was out of dried mangoes. The exture is dense, moist, and anything but "gritty". This bread made great French toast the next day. I'll probably add some nuts next time. Thanks Rachel D!

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