Cornmeal Banana Muffins

Preheat the oven to 350°F and line or grease a muffin tin.

In a large bowl, whisk together the cornmeal, baking powder, baking soda, salt, and cinnamon.

In a separate bowl, combine the mashed bananas, eggs, melted butter or oil, brown sugar (or honey), and vanilla.

Pour the banana mixture into the dry ingredients and stir to combine.

Gently stir in the beer until just combined — the batter will be loose and firms up as the cornmeal hydrates.

Let the batter sit 5–10 minutes to soften the cornmeal.

Scoop into the muffin tin, filling each about ¾ full.

Bake 16–22 minutes, until the tops are golden and a toothpick comes out clean.

Cool 5 minutes in the pan, then transfer to a wire rack.