Recipe: Polenta Banana Muffins - Also known as The Best Banana Muffins

I can't help it. I'm obsessed with banana muffins. Whenever someone asks me if I have a favourite banana muffin recipe, the answer usually is "What type of banana muffin?" the reply? "What type? Isn't there just one?" 

Heeeeeeeeeeeellllllllll to the no! 

Whilst you may have thought banana muffins were simple - different recipes actually suit different purposes. You see, you have your breakfasty Flax Banana Yogurt Muffins, you're sweet cake-like but still just dense enough Healthier Banana Muffins, your tropical style Coconut Banana Muffins, your super moist, super healthy and super fluffy Zucchini Banana Muffins and don't forget your energy boosting Banana Protein Muffins and Coconut Banana Protein Muffins.

Going off that list above, I bet you can gather that I get incredibly excited everytime I see brown spotty bananas in my fruit bowl. 

But back to these muffins. You want to know what these Polenta Banana Muffins are? They are THE MOST INCREDIBLE MUFFINS EVER. They're light, they're fluffy, they're full of banana flavour - not to mention they're gluten free, low fat, eggless and easily a clean recipe. Can I get an amen? 

I know what you're thinking - stop talking woman, I've got miracle muffins to make!

Your wish, is my command. 

Polenta Banana Muffins Recipe 
(AKA: The Best Banana Muffins) 
Makes 12 Muffins and Can also be made into a Polenta Banana Cake!
Gluten free, low fat, can be a "clean eating" recipe
1 cup of Plain Flour/Gluten Free Flour/Whole Wheat Flour 
1/4 cup of Oat Flour (how to make oat flour - or substitute with extra polenta)
1/2 cup of Polenta/Cornmeal 
2 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
4 medium Bananas, mashed (about 1 3/4 cup mashed banana)
1/4 cup Sugar, Honey or Maple Syrup
1/3 cup Applesauce
1/3 cup + 1 tbsp Plain Chobani Yogurt (or plain/greek yogurt of your choice)

Preheat oven to 180°C/350°F

Prepare muffin tins or grease/line an 8" cake tin. 

In a bowl combine the flour, oat flour, polenta, baking powder, baking soda and salt.

In another bowl mash the banana and mix in the sugar/honey, applesauce and yogurt.

Add the wet ingredients to the dry ingredients, mixing until combined. 

Divide into muffins tins (about 3/4 full) or pour into your prepared cake tin. 

For Muffins: Bake for 15 minutes or until golden and cooked through

For a cake: Bake for 35-40 minutes or until cooked through

Note: You'll notice my muffins look really flat - and that's because they were made in texas sized muffin tins. Louisiana boy Jesse has a problem with regular sized muffins but for some reason texas sized muffins with the same amount of mixture are okay :P  If you make them in normal muffin tins they'll rise perfectly!

So tell me, what's your favourite kind of muffin?