Banana Gingerbread Muffins

Banana Gingerbread Muffins

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!

Prep Time

05

Minutes

Total Time

25

Minutes

Makes

16

muffins

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
  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.
Makes 16 muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead
You can bake these muffins in greased or paper-lined muffin cups and freeze them. To reheat, place 6 frozen muffins on a microwavable plate or napkin-lined basket. Microwave uncovered on Medium (50%) 1 minute to 1 minute 30 seconds.
Extra Special
For a dazzling holiday finish, drizzle muffin tops with melted white baking chips and sprinkle with sugar.

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*:
      Exchanges:
      • 1 Starch;
      • 1 Fruit;
      *Percent Daily Values are based on a 2,000 calorie diet.