Banana Corn Muffins

Ingredients

• 3 (about 300 g peeled; about 300 ml mashed, 1¼ cups)ripe bananas
• 2eggs
• 80 ml (⅓ cup)melted coconut oil
• 135 g (⅔ cup)sugar (coconut, brown or white)
• 10 ml (2 teaspoons)vanilla extract
• ¾ teaspoonbicarbonate of soda
• 120 g (1 cup)corn flour
• 90 g (¾ cup)gluten-free flour
• 120 g (½ cup)Greek yoghurt
• 150 g (1 cup)fresh blueberries
• To tastesalt

Instructions

1. 1

   Prepare the tin

   Heat the oven to 220°C (425°F) and line a 12-hole muffin tin with paper cases.

2. 2

   Mix wet ingredients

   Mash the bananas with a fork in a large bowl. Add the eggs and melted coconut oil and mix well, then whisk in the Greek yoghurt, sugar and vanilla.

3. 3

   Combine dry ingredients

   In a separate bowl, stir together the bicarbonate of soda, corn flour, gluten-free flour and salt. Tip the dry mixture into the wet ingredients and fold until just combined.

4. 4

   Fold in berries

   Gently fold the blueberries into the batter.

5. 5

   Fill and bake

   Divide the batter evenly among the 12 cases using a large cookie scoop or a 60 ml (¼ cup) measure. Bake at 220°C (425°F) for 5 minutes, then reduce the oven to 190°C (375°F) and bake for a further 10–12 minutes, until the muffins spring back when touched.

6. 6

   Cool the muffins

   Leave the muffins to cool before eating.

What are banana corn muffins?

Muffins are small, individually baked quick breads, and this American-inspired version combines familiar banana muffin flavours with corn flour. Ripe bananas bring sweetness and moisture, while blueberries add little bursts of fruit.

The gluten-free flour provides structure alongside the corn flour. Greek yoghurt adds moisture and a gentle tang, helping make the crumb tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 215 calories, 4g protein, 36g carbs, 9g fat.

Bananas, sugar and flour provide most of the carbohydrates, while coconut oil contributes much of the fat. Eggs and Greek yoghurt add some protein, though these muffins are primarily a flour-and-fruit bake. Pair one with yoghurt or eggs and some fresh fruit for a more balanced plate.

Choosing the ingredients

Ripe bananas: Use fruit with plenty of brown speckles, which mashes easily and gives the batter a fuller banana flavour.

Corn flour: Measure it as directed and avoid substituting coarse polenta, which would give the muffins a more pronounced grainy texture.

Gluten-free flour: A blend designed for baking is the best fit here; different blends can absorb liquid differently.

Blueberries: Fresh berries are specified for this version. Fold them in gently so they stay intact as much as possible.

Getting the batter right

Wet mixture: Mash the bananas thoroughly, then mix in the eggs and oil before adding the yoghurt, sugar and vanilla.

Dry mixture: Combine the dry ingredients separately so the bicarbonate of soda is spread through the flour. Fold the two mixtures together only until no dry patches remain; overmixing can make the crumb heavy.

Why the oven temperature changes

The muffins begin in a hot oven at 220°C (425°F) for 5 minutes, then finish at 190°C (375°F) for 10–12 minutes. Keep the initial bake brief and lower the temperature promptly, as the recipe relies on both stages.

Ovens and muffin tins vary, so begin checking near the shorter end of the final baking window. The tops should spring back gently when touched.

Filling the muffin cases

Even portions: Use a large scoop or a 60 ml (¼ cup) measure to divide the batter across all 12 cases. Similar fill levels help the muffins bake at the same rate.

Leave the cases in the tin while the muffins cool. They are delicate when hot, so allow them to set before lifting them out.

Serving ideas

Serve the muffins plain as a snack or alongside breakfast. Their banana and blueberry sweetness also works well with a spoonful of plain yoghurt.

For a more filling plate, pair one with eggs or another savoury protein, and add fresh fruit if you like.

Recipe notes & tips

• Mash the bananas until there are no large chunks for an evenly mixed batter.
• Let the melted coconut oil cool slightly before mixing it with the eggs.
• Fold the flour mixture in gently and stop once it is combined.
• Use a scoop or measure to portion the batter evenly among the cases.
• Check for doneness by lightly pressing the top; it should spring back.
• Allow the muffins to cool before removing them from the tin.

Variations

• Use brown sugar: It gives the muffins a deeper, molasses-like sweetness.
• Try another sugar: Coconut or white sugar are also listed options.
• Use frozen blueberries: Add them straight from the freezer and fold in gently.
• Add warming spice: Stir a little cinnamon into the dry ingredients.
• Change the berries: Swap in raspberries for a different fruity flavour.

Common mistakes to avoid

• Overmixing the batter: Fold only until the flour disappears to help keep the muffins tender.
• Skipping the temperature change: Lower the oven after the first 5 minutes as directed.
• Uneven portions: Measure the batter into the cases so they finish baking together.
• Using unripe bananas: Choose ripe, easy-to-mash fruit for better flavour and moisture.
• Eating them straight from the oven: Let them cool first so the crumb has time to set.

How to store

Once fully cool, store the muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat briefly in the microwave or in a low oven until warmed through.

Frequently asked questions