Let the Cookie Monster know that there is a new monster in town, the Muffin Monster!
Having a sweet tooth has an impact on health habits, so looking for healthy substitutes are key.
Browsing online, inspired by the food guru Martha Stewart, I adjusted her recipe for her Banana-Blueberry Cornmeal Muffins (https://www.marthastewart.com/852141/banana-blueberry-cornmeal-muffins).
These muffins are made moist by potassium-rich bananas. Keep a stash of ripe ones in your freezer so you can bake a batch anytime. Stone-ground cornmeal is full of beneficial folate, a form of folic acid, and adds a little natural sweetness to these muffins.
Source: Martha Stewart Living, April 2008
INGREDIENTS
- Vegetable Oil Cooking Spray
- 1/2 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup plus 2 teaspoons all purpose flour
- 1/2 cup low fat buttermilk (I used sour cream mixed with milk because I didn't have any)
- 1 tablespoon fresh lemon juice (squeeze that lemon!)
- 3 teaspoons maple syrup (Martha Steward uses 1 teaspoon vanilla extract and 1 1/2 teaspoons sugar )
- 1/4 cup chocolate chips
DIRECTIONS
Preheat oven to 375 degrees. Line a standard (12-cup) muffin tin with paper liners; coat liners with cooking spray.
Whisk together cornmeal, baking powder, baking soda, salt, and 1 cup flour. In a large bowl, stir together bananas, buttermilk, rice syrup or honey, lemon juice, egg, and vanilla. Fold cornmeal mixture into banana mixture just until combined. Toss blueberries with remaining 2 teaspoons flour, and gently fold into batter.
3. Spoon batter into prepared tin, filling to the brims. Sprinkle each muffin with chocolate chips so that the muffin monster can take form! Bake until a toothpick inserted into center of 1 comes out clean, about 30 minutes. Let cool completely in pan on a wire rack.
COOK'S NOTES
Muffins can be stored in an airtight container at room temperature for up to 3 days.
