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Banana Gingerbread Muffins

Banana Gingerbread Muffins
  • Prep 5 min
  • Total 25 min
  • Servings 16
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!
Updated November 19, 2010

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

Steps

  • 1
    Heat oven to 375°. 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.

  • 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.

Nutrition Facts

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