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Betty Crocker™ Banana Nut Box Muffin Mixes - Front

Betty Crocker™ Banana Nut Box Muffin Mixes

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Fresh, fluffy banana nut muffins have never been easier. Just add water, oil and eggs, bake and enjoy! With Betty Crocker Banana Nut Muffin & Bread Mix, a home-baked banana nut sensation is just minutes away. Best of all, this easy treat is made with real California walnuts. Use as muffin mix or bread mix for an easy breakfast addition or snack, or explore Betty Crocker recipes for a new take on this classic treat. For more than a century, Betty Crocker has been a popular creator of easy, delicious recipes. Today, the Betty Crocker kitchen is still providing convenient, tasty dessert mixes, frostings, and convenient meal options and side dishes. And today, you can still find those same products you grew up with on grocery shelves.

About This Item

  • CLASSIC MUFFIN MIX: Banana nut muffins made with real California walnuts are home-baked treats that are quick for families on the go
  • QUICK AND EASY: Just add a few simple ingredients, bake and enjoy
  • ENDLESS OPTIONS: Prepare muffin and bread mix as is or explore Betty Crocker's creative dessert recipes the whole family will love
  • FLUFFY MUFFINS: Enjoy the fluffy, banana-filled taste
  • FAMILY FAVORITE: Kids and adults will love the taste of these moist and fluffy banana nut muffins
  • BOX TOPS FOR EDUCATION PARTICIPATING PRODUCT: Give back to schools with Betty Crocker - Download the Box Tops App to learn more & start earning cash for schools in need today
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Ingredients

Enriched Flour Bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Sugar, Walnut Pieces, Corn Syrup, Palm Oil, Modified Corn Starch, Leavening (baking soda, monocalcium phosphate, sodium aluminum phosphate), Salt, Toasted Wheat Germ, Corn Starch, Monoglycerides, Xanthan Gum, Cellulose Gum, Natural and Artificial Flavor. Freshness Preserved by BHT.

Allergy Information

CONTAINS WHEAT AND WALNUT INGREDIENTS.

Nutrition Facts

Serving Size
1/3 cup mix (58g)
Amount Per Serving As Packaged Calories
230
% Daily Value
Total Fat  4.5g6%
Saturated Fat  1g6%
Trans Fat  0g
Cholesterol  0mg0%
Sodium  350mg15%
Total Carbohydrate  45g16%
Dietary Fiber  < 1g3%
Sugars  23g
Incl. 22g Added Sugars  45%
Protein  3g
Calcium  70mg6%
Iron  1.3mg8%
Not a significant source of Vitamin D and Potassium

Prep Instructions

Muffin Insrtuctions:
You will need:
2/3 Cup Water
1/3 Cup Vegetable Oil
2 Eggs
1. Heat oven as directed below. Place paper baking cups in muffin cups, or grease bottoms of each muffin cup.
2. Stir Muffin Mix, water, oil and eggs in medium bowl just until blended (batter may be lumpy). Divide batter among muffin cups.
3. Bake as directed below or until golden brown and tops spring back when touched. Cool 5 minutes; loosen and carefully remove from pan.
Muffin Size | Oven Temperature | Batter Per Muffin Cup | Bake Time
12 Regular | 425°F for Aluminum Pan | About 3 Tablespoons | 15 to 20 Minutes
400°F for Nonstick Pan
42 Mini | 425°F for Aluminum Pan | About 1 Tablespoon | 11 to 14 Minutes
400°F for Nonstick Pan
6 Jumbo | 400°F for Aluminum Pan | About 1/3 Cup | 22 to 26 Minutes
375°F for Nonstick Pan
High Altitude (3500-6500 ft): No change.
Bread Instructions:
You will need:
1/2 cup water
1/4 cup vegetable oil
2 eggs
1/2 cup mashed ripe banana
1. Heat oven to 375ºF. Grease bottom of 8x4- or 9x5-inch loaf pan.
2. Stir Muffin Mix, water, oil, eggs and banana in medium bowl just until blended (batter will be lumpy). Pour into pan.
3. Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; carefully remove from pan. Cool completely.