Ingredients
vegetable oil cooking spray
½cupyellow cornmeal
1tspbaking powder
½tspbaking soda
¼tspsalt
1cupall purpose flour
2tspall purpose flour
1½cupsripe bananas
½cuplow fat buttermilk
1tbspbrown rice syrup,or honey
1tbspfresh lemon juice
1large egg
1tspvanilla extract
1cupblueberries,fresh or frozen
1½tspsanding sugar,or granulated sugar
Preparation
Preheat oven to 375 degrees F. Line a standard (12-cup) muffin tin with paper liners; coat liners with cooking spray.
Whisk 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.
Spoon batter into prepared tin, filling to the brims. Sprinkle each muffin with sugar.
Bake for about 30 minutes, until a toothpick inserted into center of 1 comes out clean. 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.)
