Gritty Banana Mango Corn Muffins

Gritty Banana Mango Corn Muffins

8
Rachel D 0

"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!"
Saved
Save
I Made it Rate it Share Print

Ingredients

40 m servings 202 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 32.6g
  • 11%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

8
  1. 9 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 c...

Most helpful critical review

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

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 c...

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 s...

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 f...

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!

I added sliced almonds and coconut flakes on top

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

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

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