Recipe By Rachel D
Rating
Published Mar 5th
Gritty Banana Mango Corn Muffins
Prep 10m Cook 15m Additional 15m Ready In 40m
Servings 1 dozen muffins Calories 202.1

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!

Recipe Ingredients

  • 1 cup cornmeal
  • 1 cup couscous
  • 3 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup chopped dried mango
  • 2 very ripe bananas, mashed
  • 2 eggs
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

Cooking Directions

  1. 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. 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. 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.

Nutrition Facts

  • Calories 202.1
  • Carbohydrate 32.6 g
  • Cholesterol 31.8 mg
  • Fat 6 g
  • Fiber 1.7 g
  • Protein 4.6 g
  • Saturated Fat 1.1 g
  • Sodium 282.6 mg
  • Sugar 10.3 g

Reviews

  1. I had my doubts when I first made this recipe but it's quickly beside a family staple. Healthy yummy and filling we snack on these without guilt. Definite recommend!
  2. I will not make this again it has almost no flavor. I can't even taste the bananas and mangoes.
  3. Rather bland the mango was chewy and did't help with flavour iam afraid i won't make again...
  4. Unusual and a bit unpleasant texture. The flavor was OK. They completely fell apart with "sandy" texture the next day. Will not make again
  5. 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 - Read more ...
  6. 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". - Read more ...
  7. My roommate made this but left out the banana because we didn't have any on hand. I was ADDICTED. This is probably my new favorite muffin recipe--delightfully unique without being too sweet!
  8. I added sliced almonds and coconut flakes on top
  9. 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 - Read more ...