Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Since no one liked the "p" soup, we'll move on to the "b", as in Banana Cornbread Muffins!

From !

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Nothing says love like something from the oven, especially if it’s made with natural sugars from fruits and not refined white sugars as used in most recipes!

Here’s the recipe I used:
https://weelicious.com/banana-corn-muffins/

This will go great with the chilli my dad and I are making tomorrow so stay tuned!

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Recipe is as follows:

Ingredients

▢1 cup cornmeal
▢1 cup all purpose flour
▢2 teaspoons baking powder
▢1/2 teaspoon baking soda
▢1/2 teaspoon kosher salt
▢2 ripe bananas
▢1 teaspoon vanilla extract
▢1 large egg
▢1/4 cup honey
▢3/4 cup milk
▢1/4 cup apple sauce*

Instructions

Preheat oven to 400°F.
Whisk the first 5 ingredients in a bowl.
In a separate bowl, whisk the remaining ingredients to combine.
Slowly whisk the dry ingredients into the wet ingredients until just combined, trying not to over-mix.
Fill batter into greased or lined mini-muffin cups, about 2/3 of the way up, bake for 15 minutes for mini muffins and 20 minutes for regular sized muffins and serve.

* From Chris: It is worth noting that you can make this eggless by adding more applesauce (preferably unsweetened) - to at least 1/2 cup - or just add in one more banana, since either fruit are natural binders.

~ Remember, the riper the banana, the richer it will taste!

~ For those that need to make this vegan, use agave syrup instead of the honey (or maple syrup)