Michelle: “My sister-in-law created this super-moist banana-meets-cornbread baked goodie. I wasn’t too sure at first about banana and cornbread, but the banana really adds great moisture and background flavor to these muffins. When Auntie Adrienne gave my  3-year-old daughter this muffin, it was gobbled up fast! Adrienne is such a terrific home chef, I cannot wait for her to share more recipes with us here at CollabKitchen. Welcome Adrienne!”

Adrienne: “This is my first official recipe!  These turned out so fluffy and moist.  I was very pleased!”

Banana Cornbread Muffins

Total Time: 30 minutes

Yield: Approximately 12 muffins


  • 1 cup white flour harina
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2/3 cup sugar
  • 4 tablespoons melted butter
  • 1 cup milk
  • 2 eggs
  • 3 tablespoons honey
  • 1 mashed banana


  1. Preheat oven to 400 degrees F.
  2. In a large bowl, mix together white flour harina, cornmeal, baking powder, salt and sugar.
  3. In a separate medium bowl, mix together butter, milk, eggs, honey and banana.
  4. Pour the wet ingredients over the dry ingredients all at once and mix with a wooden spoon until smooth.
  5. Put paper cups into a muffin tin and fill them 2/3 full with the batter.
  6. Bake until muffins have a nice golden color on the top, about 15 minutes. Let cool and enjoy!