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Prep 5min
Total25min
Servings16
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Ingredients
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
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Steps
1
Heat oven to 375°. 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.
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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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Nutrition Facts
Serving Size: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
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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