Last time I showed my face around these parts (three weeks ago now!), we were all in the midst of holiday joy and the accompanying holiday gluttony. I don’t know about you, but it is now mid-January, and I refuse to give up on my “starting off the New Years right” health kick.
I buy an insane amount of bananas at one time- a habit that began sometime last year when I realized how wonderful they were for freezing and adding to smoothies (and my Costco membership allowed and encouraged me to buy everything in bulk). When I leave the store with four large bunches of bananas, I often think about what I would assume about myself if I was the onlooker… poor girl who got picked to supply snack for the kids in her Sunday school class and can only afford bananas? Far too young mother of five children? Chimpanzee trainer?
I don’t know what it looks like to strangers, but it is for sure that I end up looking like a madwoman to my friends who come over and spy heaps of brown bananas sitting on the counter. However, I know that they are actually at their sweetest when they are almost entirely brown. When my sweet tooth began to tingle on a cold day in January, I decided to utilize their browned, sweet perfection for a basket of muffins instead of confining them to the freezer as usual.
I cannot believe how moist these turned out to be despite their typically dry whole grains and lack of added fats. The texture is definitely on the more dense side of the muffin spectrum, but the somewhat gritty feel of the cornmeal suits this very well. This is a serious breakfast muffin that will leave you full and happy and your sweet-tooth satisfied without making you feel as if you had digested rocks for breakfast!
- 1 cup cornmeal
- 3/4 cup white whole wheat flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3 medium bananas (12.5 oz), mashed
- 1/4 cup maple syrup
- 1 T flaxseed meal mixed with 3 T water
- 3/4 cup light soymilk
- Preheat oven to 350 F, and line a muffin tin with 9-12 muffin liners.
- Whisk flax and water together, and allow to sit for about 5 minutes.
- Mash bananas (should be 12.5 oz out of the peel), and combine with maple syrup, flaxseed “egg”, and soymilk.
- Combine cornmeal, flour, cinnamon, salt, and baking soda, and then add to the banana mixture. Combine just until all is incorporated, being sure not to over-mix.
- For 9 muffins of the size pictured, drop muffin batter into each liner until it is almost level with the top of the liner.
- Bake for 20-25 minutes. Check for doneness with a toothpick!
According to caloriecount.com, each muffin (if making 9) has only 150 calories. I preferred these at room temperature and thought that they were actually better the second day! Make sure you keep them in an air-tight container to prevent from drying out!