"I didn't have any lemons on hand. But I did have a few ripe bananas. So I thought, Why not make Banana Chocolate Polenta Muffins. How bad could it be? Turns out, not bad at all! These muffins have the added kick of cinnamon and ginger within them. Moist with a pleasantly crumbly and grainy texture, try this muffin recipe."
Banana Chocolate Polenta Muffins
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- Recipe Card
Cook time 18mins
Serves or Makes: 12
Recipe Card
ingredients
- 2 mashed bananas
- 100 gram polenta
- pinch of salt
- 1 tablespoons cocoa powder
- 40 gram caster sugar
- 1 teaspoon cinnamon powder
- 1 teaspoon ginger powder
- 1 teaspoon baking powder
- 1 tablespoons olive oil
- 2 tablespoons unsweetened almond milk
Method
Step 1
Method Preheat an oven to 180 degrees C. Line a muffin tin with 12 paper cases. Stir the sugar, cocoa powder, polenta, baking powder, cinnamon powder, ginger powder and salt together in a bowl. Whisk the almond milk, bananas and olive oil together in a separate bowl. Mix dry mixture into the wet mixture until just combined; do not over mix. Allow the mixture to sit at room temperature for 10 to 15 minutes. Pour into prepared muffin cases to about 2/3 full. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 18 minutes or until a skewer when inserted comes out clean. Leave to cool on a wire rack. Enjoy!
Step 2
BEFORE YOUR FIRST BITE, SNAP A PHOTO & SHARE! If you make this recipe, I’d love to see! Be sure to follow @_mom.mom on Instagram and tag us. Thanks so much!