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!
Banana Gingerbread Muffins
- Prep Time 5 min
- Total 25 min
- Servings 16
- Ingredients 5
Ingredients
- 1 box (14.5 oz) Betty Crocker™ Gingerbread Cake & 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
Instructions
-
Step1Heat 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.
-
Step2Mix gingerbread mix (dry) and remaining ingredients in large bowl until well blended. Divide batter evenly among muffin cups.
-
Step3Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to wire rack. Serve warm or cool.
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;Tips from the Betty Crocker Kitchens
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