Ingredients
Vegetable-oil cooking spray
1/2 c. yellow cornmeal
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. all-purpose flour
2 tsp. all-purpose flour
1 1/2 c. mashed ripe bananas (from 3 large bananas)
1/2 c. low-fat buttermilk
1 tbsp. brown-rice syrup or honey
1 tbsp. fresh lemon juice
1 large egg
1 tsp. vanilla extract
1 c. fresh or frozen blueberries
1 1/2 tsp. sanding sugar or granulated sugar
Preparation
Step 1Preheat oven to 375 degrees. Line a standard (12-cup) muffin tin with paper liners; coat liners with cooking spray.Step 2Whisk together cornmeal, baking powder, baking soda, salt, and 1 cup flour. In a large bowl, stir together bananas, buttermilk, rice syrup or honey, lemon juice, egg, and vanilla. Fold cornmeal mixture into banana mixture just until combined. Toss blueberries with remaining 2 teaspoons flour, and gently fold into batter.Step 3Spoon batter into prepared tin, filling to the brims. Sprinkle each muffin with sugar. Bake until a toothpick inserted into center of 1 comes out clean, about 30 minutes. Let cool completely in pan on a wire rack. (Muffins can be stored in an airtight container at room temperature for up to 3 days.)
