These tender muffins are delicious and relatively healthy. A great breakfast treat! I hate to see bananas go to waste, and this is a great way to use them up.

Cornbread is one of those simple things, but there’s SO much you can do with it, and so many ways you can use up your leftovers!

It’s so hard to find good gluten free bread that doesn’t cost an arm and a leg! I have taken to making my own (2 loaves a week, which ONE batch of this recipe makes), which gets me through weekend brunches and typically one strata or casserole recipe.

These muffins are rich, sweet and chocolaty, and absolute magic with a hot cup of coffee. They’re also an easy, unexpected way to use up any bananas you happen to have dying on your counter.