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Banana Gingerbread Muffins

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Banana Gingerbread Muffins
  • Prep 5 min
  • Total 25 min
  • Servings 16
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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 Nov 19, 2010

Ingredients

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    For a dazzling holiday finish, drizzle muffin tops with melted white baking chips and sprinkle with sugar.

Nutrition

150 Calories, 4g Total Fat, 3g Protein, 27g Total Carbohydrate

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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