Little Banana-Maple Pecan Cornbread Muffins
- 3 tablespoons unrefined corn oil plus more for greasing the tin
- 11 ⁄4 cups yellow cornmeal
- 1 ⁄ 2 cup all-purpose flour
- 1 ⁄4 cup whole wheat pastry flour
- 2 tablespoons organic raw cane sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3⁄4 teaspoon fine sea salt
- 1 large ripe banana
- 1 cup unflavored rice milk
- 2 tablespoons pure maple syrup
- 3⁄4 cup Double Maple-Coated Pecans, chopped
Instructions:
These delicious muffins are not quite a dessert, but a cold glass of Almond Milk makes a delicious accompaniment for these treats.
- Set a rack in the middle of the oven and preheat the oven to 425°F.
- Grease a mini-muffin tin with corn oil and set aside.
- In a large bowl, whisk together the cornmeal, flours, sugar, baking powder, baking soda, and salt.
- In an upright blender, combine the banana, rice milk, maple syrup, and the remaining corn oil, and blend until creamy.
- Transfer the muffin tin to the oven to preheat for 5 minutes, until sizzling.
- In the last minute of the muffin tin preheating, combine the wet mixture with the dry mixture by mixing with a spoon just until blended, being careful not to overmix. Fold in the nuts.
- Remove the tin from the oven and spoon the batter into the muffin slots until they are three-quarters full. Return to the oven and bake on the center rack for 13 to 15 minutes, until the tops are golden.
- Serve immediately.