Tropical Corn Muffins

    25 min

    A deliciously moist muffin, which is packed full of flavour and texture. They are made with polenta and couscous and flavoured with dried mango and bananas.

    9 people made this

    Serves: 12 

    • 140g dry polenta or cornmeal
    • 175g couscous
    • 3 tablespoons dark brown soft sugar
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 50g chopped dried mango
    • 2 very ripe bananas, mashed
    • 2 eggs
    • 4 tablespoons vegetable oil
    • 1 teaspoon vanilla extract
    • 250ml buttermilk

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven to 200 C / Gas 6. Mix together the polenta, couscous, dark brown soft sugar, baking powder, bicarbonate of soda and salt in a bowl. Stir in the dried mango.
    2. Whisk together the mashed bananas, eggs, vegetable oil, vanilla extract and buttermilk. Stir the polenta mixture into the banana mixture and let the batter rest until the couscous absorbs some of the moisture, about 5 minutes. Spoon the batter into ungreased muffin tins, filling them 2/3 full.
    3. Bake in the preheated oven until lightly browned and a skewer inserted into the centre comes out clean, about 15 minutes. Cool in the tins for 10 minutes before removing. Serve warm or at room temperature.

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    Reviews & ratings
    Average global rating:

    Reviews in English (9)


    Yum! Hearty texture, not too sweet, not too banana-y. These could be served for breakfast, or in place of typical cornbread muffins at dinner time. Delicious with butter, of course! I used one cup fresh mango because I already had some on hand. For half the batch I tossed in 1/4 cup of cranberries and topped with sliced almonds. I loved the addition of almonds, but the cranberries made the flavors too confusing. I will be making this easy recipe again. ** Next time I will replace the couscous with quinoa so they'll be gluten free!  -  01 Sep 2009  (Review from Allrecipes US | Canada)


    Surprisingly good! I was looking for a way to use up my dried mango that the kids wouldn't eat on its own and thought I'd give this a shot. These are moist and delicious. Not too sweet, but sweet enough to eat on their own. They'd be great with butter or jam. I used about 3/4 cup of dried mangoes, since I wanted to use all I had, followed the recipe completely other than that. Next time, I'll take the other reviewer's advice and use quinoa in place of the couscous for gluten free and a little extra protein. Thanks!  -  10 Oct 2010  (Review from Allrecipes US | Canada)


    I was honestly expecting this recipe to flop, but it turned out great. I made it as a bread instead of muffins. I used half apple butter/half oil and added a tsp of cinnamon. Also used chopped fresh pear because I was out of dried mangoes. The exture is dense, moist, and anything but "gritty". This bread made great French toast the next day. I'll probably add some nuts next time. Thanks Rachel D!  -  05 Apr 2010  (Review from Allrecipes US | Canada)