Banana Chocolate Polenta Muffins

Updated: Aug 31, 2018

Makes   12     Skill   Easy

Got bananas and looking to bake a little something? These Banana Chocolate Polenta Muffins are just the thing. Extra hearty and healthy with the addition of polenta to the mix and the added kick of cinnamon and ginger within them. They are so addictive!


2 bananas (mashed)

100g polenta

pinch of salt

1 tbsp cocoa powder

40g caster sugar

1 tsp cinnamon powder

1 tsp ginger powder

1 tsp baking powder

1 tbsp olive oil

2 tbsp unsweetened almond milk


Preheat an oven to 180 degrees C. Line a muffin tin with 12 paper cases. Stir the sugar, cocoa powder, polenta, baking powder, cinnamon powder, ginger powder and salt together in a bowl. Whisk the almond milk, bananas and olive oil together in a separate bowl. Mix dry mixture into the wet mixture until just combined; do not over mix. Allow the mixture to sit at room temperature for 10 to 15 minutes. Pour into prepared muffin cases to about 2/3 full. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 18 minutes or until a skewer when inserted comes out clean. Leave to cool on a wire rack. Enjoy!


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