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Banana-Gingerbread Muffins

Enjoy a delicious breakfast - banana and oat muffins baked using gingerbread cake and cookie mix made ready in just 25 minutes!

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  • Prep Time 5 min
  • Total Time 25 min
  • Servings 16

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

Directions

  • 1 Heat oven to 375º. 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.

EXPERT TIPS

Expert Tips

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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

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

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© 2014 ®/TM General Mills All Rights Reserved

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