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Banana-Gingerbread Muffins

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  • Prep 5 min
  • Total 25 min
  • Servings 16
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Enjoy a delicious breakfast - banana and oat muffins baked using gingerbread cake and cookie mix made ready in just 25 minutes!
Updated Oct 21, 2010
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Ingredients

  • 1 package (14 1/2 ounces) gingerbread cake and cookie mix
  • 2 ripe medium bananas, mashed (1 cup)
  • 3/4 cup quick-cooking oats
  • 3/4 cup water
  • 2 eggs

Steps

  • 1
    Heat oven to 375°. Grease bottoms only of 16 medium muffin cups, 2 1/2x1 1/4 inches, or line with paper baking cups.
  • 2
    Mix all ingredients 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    The riper the bananas, the more banana flavor these gingery muffins will have. For a quick snack or dessert, frost muffins with canned vanilla frosting.

Nutrition

145 Calories, 4g Total Fat, 2g Protein, 25g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Muffin
Calories
145
Calories from Fat
35
Total Fat
4g
Saturated Fat
1g
Cholesterol
25mg
Sodium
190mg
Total Carbohydrate
25g
Dietary Fiber
0g
Protein
2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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