Banana-Maple Cornmeal Muffins | PCC Natural Markets

Banana-Maple Cornmeal Muffins

Yield: 12 to 16 large muffins

Your rating: None (7 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

This vegan muffin is tender from mashed banana, sweet from maple syrup and has a nice crunch from cornmeal. While it's not gluten-free, it is very low in gluten thanks to the use of barley flour.



In a medium bowl, whisk together cornmeal, barley flour and salt.

In a separate bowl, mash banana with a fork. Whisk in yogurt, maple syrup and water.

Pour the wet mixture into the dry and whisk until well combined. Let rest at room temperature for 10 to 15 minutes.

While the batter rests, preheat oven to 375° F. Lightly oil a muffin tin or line with paper or silicone liners. Fill each muffin cup about 3/4 of the way and bake for 15 to 20 minutes.

More about: baking, muffins


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login