These delectable banana corn muffins taste just like muffins made from scratch!

This recipe for banana corn muffins uses pre-made corn muffin mix! Once you try these banana cornbread muffins they’ll be everyone’s favorite for breakfast, lunch, or a grab-and-go snack after school!

Banana Corn Muffins with one muffin sliced in half


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Corn muffins are a fun and easy recipe for young chefs to practice their cooking skills too! They’re so quick and simple to make. Our favorite (and most affordable!) brand is Jiffy, which can usually be found two or three boxes for a dollar!

Corn Muffin Magic!

We love baking with instant corn muffin mix because it’s already got the base for so many creative uses! One bowl is all it takes for perfect corn muffins. For big families on a budget, Jiffy corn muffin mixes are not only a timesaver in the kitchen but can round out any meal— breakfast, lunch, or dinner!

We love corn muffins for their versatility. They literally go with everything! So far, we haven’t found a combo that we don’t like:

ingredients to make Banana Corn Muffins

How to Doctor Up Jiffy Corn Muffin Mix

Who would have thought you could make banana bread with Jiffy corn muffin mix? But why stop there? Because of the sweet/savory flavor of cornflour, it’s super easy to doctor it up a bit!

We like to add seasoning mixes like powdered ranch dressing or taco seasoning to the batter to give them a little bit of a kick. Check out below for more ideas!

top view of Banana Corn Muffins

Banana Corn Muffin Mix-Ins

Anything goes with the delicate flavor of corn and banana — get creative, and bake away!


  • Of course, nuts are a perfect complement to the banana flavor. We love walnuts and pecans.
  • Why not add frozen blueberries, dried cranberries, pumpkin, or raisins?
  • Peanut butter, chopped apple, or strawberries are other delicious options.
  • We even like chocolate chips or dark chocolate flakes and orange rind!


Savory muffins are a great breakfast and they also go with hearty spaghetti, chili, soup, or stew! Banana corn muffins take on savory flavors really well.

  • Try bacon or ham bits, shredded cheese, and jalapeno!
  • Go for broccoli and cheese, or sundried tomatoes and feta
  • How about peppers and onions with sausage crumbles?

three muffins stacked on eachother with juffy box in the back to make Banana Corn Muffins

What to do with Jiffy Corn Muffin Mix

Jiffy Mix is amazing for cornbread, and muffins, and can be used for so much more. Jiffy corn muffin mix makes a great topping for a tamale pie or even pizza crust! It’s also a perfect breading for homemade corn dogs! It can be used for cupcakes, and stuffing! Cookies to hushpuppies, cake to pizza!

Sleepover party? Make cornflour banana muffins for breakfast and then bake an apple crisp with cornbread topping for dessert! So many possibilities!

How to Make Banana Corn Muffins

An easy recipe like this one comes together in a flash! 

  1. Mix everything together except the nuts in one bowl.
  2. Gently fold in the nuts and scoop batter into prepared muffin tins.
  3. Bake until a wooden toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.

How Long to Bake Corn Muffins

For jumbo muffins: bake in a 400°F oven for about 17 to 20 minutes.

For regular-sized muffins: bake 16 to 18 minutes.

For mini-muffins: bake 12 to 14 minutes.

Banana Corn Muffins cooked in the muffin tin with bananas beside

Tips and Tricks For Great Corn Muffins

  • To keep muffins fluffy, avoid overmixing the batter.
  • Don’t overfill muffin tins.
  • If using frozen berries (like blueberries), toss them in a small bag of flour before adding to the batter. This keeps them from discoloring the flour and sinking to the bottom of the tin during baking.

PRO TIP: Toast nuts in a sauté pan before adding to a recipe. This makes them extra crunchy!

Banana Corn Muffins on a rack

Storing Banana Nut Muffins

  • Banana corn muffins taste even better the next day when all the flavors have had a chance to blend even more!
  • Keep them in a zippered bag on the countertop and they should keep 3-4 days. Store the muffins with a slice of bread to absorb condensation and prevent mold.
  • Since banana nut muffins are similar to a quick bread, they will freeze beautifully! After they are cooled completely, place them in a zippered bag labeled with the date. They’ll keep their fresh flavor in the freezer for about a month.
Banana Corn Muffins with one muffin sliced in half
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Banana Corn Muffins

Jiffy boxed mixes are so fun to experiment with and this Jiffy banana corn muffin recipe comes together in minutes!
Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes
Servings 9 muffins
Author Candace



  • Preheat oven to 400°F. Grease muffin tin (I use butter).
  • Mix muffin mix, egg, milk, banana, and cinnamon. Stir well, but until just combined. Fold in pecans if using.
  • Using 3 Tablespoon cookie scoop, fill muffin tin ⅔ full (9 muffins).
  • Bake for 16-18 minutes until tops are golden brown. Cool in muffin tin for 3 minutes and carefully remove and cool on a wire rack.


Doubles easily.
Leftovers can be stored in an airtight container on the countertop for 3-4 days. 
5 from 17 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 133 | Carbohydrates: 22g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 230mg | Potassium: 96mg | Fiber: 2g | Sugar: 7g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Bread, Breakfast, Side Dish
Cuisine American

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muffin on a plate in half with Banana Corn Muffins in the background and writing
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Banana Corn Muffins on a cooking rack and plated with a title


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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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