Gritty Banana Mango Corn Muffins Recipe - Allrecipes.com
Gritty Banana Mango Corn Muffins Recipe
  • READY IN 40 mins

Gritty Banana Mango Corn Muffins

Recipe by  

"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 Edit and Save

Original recipe makes 1 dozen muffins Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    40 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 08, 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!

 
Most Helpful Critical Review
Dec 07, 2011

Unusual and a bit unpleasant texture. The flavor was OK. They completely fell apart with "sandy" texture the next day. Will not make again

 

9 Ratings

Oct 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!

 
Apr 05, 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!

 
Mar 25, 2010

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!

 
Jan 25, 2010

I added sliced almonds and coconut flakes on top

 
Apr 15, 2012

Rather bland ,,,,the mango was chewy and did't help with flavour,iam afraid i won't make again...

 
Jun 13, 2012

I will not make this again, it has almost no flavor. I can't even taste the bananas and mangoes.

 

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Nutrition

  • Calories
  • 202 kcal
  • 10%
  • Carbohydrates
  • 32.6 g
  • 11%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 283 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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