Allergen Friendly Low Sugar Banana Corn Muffins

So what started out as an April Fool’s joke became reality when GoNanas decided to launch a corn muffin banana bread mix. Yes, I really thought this couldn’t possibly taste good. Well… It may just be my favorite one yet.

The biggest true test of this one.. The fact that my brother ate the entire pan in 10 minutes. He then proceeded to ask me to make another batch. I thought he would be wary of corn  banana bread because the Basic Banana Bread recipe tends to be his absolute favorite with normal sugar and flour. As I always say, there's a time and a place for everything. There is nothing wrong with having a higher sugar treat somedays and substituting it other days.

Now, GoNanas typically launches this flavor around Thanksgiving and the holiday season. However, I hope they bring it back soon for summer barbecues and even make it permanent because I would happily enjoy these all year round. This is genuinely one of my favorites of there's. The only thing that comes close is my cinnamon roll banana bread muffins for a bit more indulgence.

This is also a lower sugar muffin than some of the other ones I’ve made with their mixes and uses less ingredients than some of my other creations. It makes this recipe more accessible since most items are typical in a household, less costly because less ingredients, and easier to make/clean-up! 

Now.. you know I always need to add a twist with the creatives in me, so while you can follow the directions on the bag. I like to switch mine up to ingredients I love and make it my own. 

These muffins are nut free, egg free, lactose free, and gluten free. 

So, let's get baking!

Ingredients:

• 290 to 300g of Banana (2.5 Large/3 Small) 

• 11g or ½ tbsp of Honey 

• 1 package of GoNanas Corn Muffin Baking Mix (Code KatieKreates)

• 1 oz of Milk

• 25g or 1.5 tbsp of Greek Yogurt

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Directions 

Begin by preheating your oven to 350 degrees and grabbing your supplies. You’ll want  to get a muffin pan, a small regular bowl, a whisk, measurement tools, and spoon/spatula. 

To begin, grab your bananas and your small regular bowl. Open the peels and slowly add banana pieces into the bowl to mash. I suggest you don’t start by mashing all three at once. It’s much easier to start small and add on once the first pieces or first banana are already mashed. 

Then, place the mashed bananas in the mixing bowl. Here is when you’ll add the rest of your wet ingredients. This will be the 1 oz of milk, the ½ tbsp of honey, and the 1.5 tbsp of Greek yogurt. You will want to whisk all these ingredients together until combined. 

For the milk in this recipe I typically use a lactose free dairy milk like the fairlife or lactaid brand options. I have varied with fat free, 2% etc., and it doesn’t make a difference in the outcome. For Greek yogurt, I tend to use the Too Good Vanilla Greek Yogurt brand because it’s my favorite Greek yogurt and It’s almost always found in my fridge. The Honey I used is from Savannah Bee Company, but any local honey should work. 

Next, add in your GoNanas Corn Muffin banana bread package and grab a spatula to combine the mix with the wet ingredients. 

Once all the ingredients are whisked together you should be all set to scoop into your muffin pan. A fun trick my mom taught me for equal measurements is using an ice cream scoop, but you can also use a large spoon. 

Depending on your muffin pan, you may want to line it with cupcake liners or spray with some cooking/baking spray. 

Bake the muffins for approximately 20 to 25 minutes and let cool before diving in.