Banana-Gingerbread Muffins

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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!

Prep Time

Minutes

Total Time

Minutes

Makes

muffins

package (14 1/2 ounces) gingerbread cake and cookie mix

ripe medium bananas, mashed (1 cup)

3/4

cup quick-cooking oats

3/4

cup water

eggs

Heat oven to 375º. Grease bottoms only of 16 medium muffin cups, 2 1/2x1 1/4 inches, or line with paper baking cups.
Mix all ingredients until well blended. Divide batter evenly among muffin cups.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.

Makes 16 muffins

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

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 Information:

1 Serving (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;

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

Banana-Gingerbread Muffins

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens