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Recipe

Banana Gingerbread Muffins

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Check out these wholesome banana and oat muffins made using Betty Crocker® cake and cookie mix, along with four more ingredients - made ready in just 25 minutes!

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Member Reviews ( 2 )

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PREP TIME 5 Min
TOTAL TIME 25 Min
SERVINGS 16

1: package Betty Crocker® gingerbread cake and cookie mix

1: cup mashed very ripe bananas (2 medium)

3/4: cup quick-cooking or old-fashioned oats

3/4: cup water

2: eggs

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1 Heat oven to 375º. Grease bottoms only of 16 medium muffin cups, 2 1/2x1 1/4 inches, with shortening, or line with foil or paper baking cups.
2 Mix gingerbread mix (dry) and remaining ingredients in large bowl until well blended. Divide batter evenly among muffin cups.
3 Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to wire rack. Serve warm or cool.

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Nutrition Information:

1 Serving (1 Muffin)

Calories 150

(Calories from Fat 35),

Total Fat 4g

(Saturated Fat 1g,

Cholesterol 25mg;
Sodium 180mg;
Total Carbohydrate 27g

Protein 3g;

Percent Daily Value*:

Iron 4 %;

Exchanges:

1 Starch;
1 Fruit;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 2 of 2 Reviews View All

Posted 12/8/2011 7:03:05 AM REPORT ABUSE Mamacheese said:

Rating:

These muffins are so moist and yummy. Very easy and quick to make too. Love 'em!

This reply was: Helpful Inspiring

Posted 4/27/2011 11:23:22 PM REPORT ABUSE Julie05 said:

Rating:

Just tried these out so I could use up a gingerbread cake mix that was never made at Christmas, I admit I was a little skeptical. It's definitely a strong flavor but the banana tones down the gingerbread for a delicious mix of flavors. I also added white chocolate chips to mine. Yummy!

This reply was: Helpful Inspiring