Banana and Mango Cornbread Muffins

Banana and Mango Cornbread Muffins


9 people made this

This is an unusual cornbread muffin I adapted after years of mucking around. You'll get tons of texture, fruity bits and grain punch . . . and room for creativity! I've used fresh figs, dried cherries or whatever is handy instead of the mango. Enjoy!

Rachel D

Serves: 12 

  • 1 cup (120g) cornmeal flour
  • 1 cup (190g) couscous
  • 3 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped dried mango
  • 2 very ripe bananas, mashed
  • 2 eggs
  • 1/4 cup (65ml) vegetable oil
  • 1 teaspoon vanilla essence
  • 250ml buttermilk

Preparation:10min  ›  Cook:15min  ›  Extra time:10min cooling  ›  Ready in:35min 

  1. Preheat oven to 200 degrees C. Whisk together the cornmeal flour, couscous, brown sugar, baking powder, bicarb soda and salt in a bowl. Stir in the dried mango.
  2. Whisk together the mashed bananas, eggs, vegetable oil, vanilla essence and buttermilk. Stir the cornmeal flour 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 centre 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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