Banana-Maple Cornmeal Muffins | PCC Natural Markets

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Banana-Maple Cornmeal Muffins

Yield: 12 to 16 large muffins

Your rating: None (7 votes)
Your rating: None (7 votes)

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.


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


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.

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