Banana Cornbread Muffins

I spent this past weekend laughing, thrift shopping, and cooking with my best friend Nichole. She got to experience cooking in the tiny ass kitchen and we sure did have a ball! I have now started affectionately calling my kitchen a "butt bumping kitchen." As we were busy running around gathering ingredients we bumped butts too many times to count ha ha. 

We spent Saturday afternoon exploring quite a few thrift shops and made a lengthy stop at Hobby Lobby. I could spend hours upon hours at thrift stores. I love it! I found this great little muffin tin for $2 at Goodwill. We put it to good use by making these banana cornbread muffins! They are very moist and have a sweet, subtle banana flavor. :) Yum-ee!

Ingredients:

1/4 cup butter, melted
1/4 cup natural applesauce (no added sugar)
1/2 cup granulated sugar
2 eggs
1 cup half and half
2 tablespoons honey
2 - 3 overripe bananas, mashed (thawed, if frozen)

1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Directions:

Preheat oven to 375 degrees. Whisk together melted butter, applesauce, sugar and eggs until smooth. Whisk in buttermilk and honey. Add bananas.

In a separate bowl, combine cornmeal, flour, baking soda and salt. Add the dry ingredients into the wet ingredients in two batches, stirring until just mixed.

Spray muffin tins with cooking spray (or use paper liners). Fill 3/4 full. Bake for 12-15 minutes, or until toothpick inserted into the center comes out clean. This recipe makes about 15 muffins.

These are great for breakfast or for a snack any time of the day! I prefer them warm, but they're pretty tasty cold, too. I realized after we made these that we should have added walnuts! Happy baking! :)

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