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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!

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 (3) 2 Reviews
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  • Prep Time 5 min
  • Total Time 25 min
  • Servings 16

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

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.

For a dazzling holiday finish, drizzle muffin tops with melted white baking chips and sprinkle with sugar.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
150
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
),
Cholesterol
25mg
25%;
Sodium
180mg
180%;
Total Carbohydrate
27g
27%
Protein
3g
3%
;
% Daily Value*:
Iron
4%;
Exchanges:
1 Starch; 1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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