Fluffy Lemon & Banana Cornmeal Muffins

We woke up with the thought of something sweet. A minute later, the kitchen was full of eggshells and tons of dirty dishes! 🙂 Well, every pleasure has a price, right? So this is how we made these fluffy gluten-free muffins with lemon and roasted banana. We truly enjoyed them with clotted cream and jam, just like classic scones, and the coffee replaced with Matcha Latte.

Fluffy Lemon & Banana Cornmeal Muffins

  • Servings: 12 muffins
  • Difficulty: easy
  • Print

Fluffy gluten-free muffins with lemon and roasted banana.


  • 4 Eggs
  • 2 Bananas
  • 100 g Granulated sugar
  • 6 tbsp Cornmeal flour
  • 10 ml Lemon essence
  • 1 tsp Vanilla extract
  • 1 tsp Baking powder
  • 50 ml Sunflower oil

DSC_0117 лого


  • Split the egg whites and yolks.
  • Roast the bananas for 15 minutes at 200°С.
  • Beat the egg whites into snow.
  • Beat the egg yolks with the sugar, lemon essence, baking powder, and the vanilla. In the end, add the oil and the roasted and mashed bananas. Keep mixing until homogeneous.
  • Using a silicone spatula, add the egg whites to the mixture. Gently stir until homogeneous. Start adding the cornmeal flour spoon by spoon, while mixing continuously.

Don`t worry if your batter is not snowy any more. The point of whisking the egg whites into snow is to get soft and fluffy sponge muffins.

  • Spray a muffin baking tray with sunflower oil, then spread the batter evenly.
  • Bake 20 minutes at 200°С.

DSC_0132 лого

Some tips from us:
–  Let the muffins cool, then take them off the baking tray. This is to avoid them cracking.
–  Serve the muffins with clotted cream and jam, same as classic scones.

This slideshow requires JavaScript.

We hope you liked the recipe and you would give it a try. We would love to hear your thoughts about it!

Best regards,

The Tasty Game Team

Leave a Comment