Enjoy a delicious breakfast - banana and oat muffins baked using gingerbread cake and cookie mix made ready in just 25 minutes!
Banana-Gingerbread Muffins
- Prep Time 5 min
- Total 25 min
- Servings 16
- Ingredients 5
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
Instructions
-
Step1Heat oven to 375°. Grease bottoms only of 16 medium muffin cups, 2 1/2x1 1/4 inches, or line with paper baking cups.
-
Step2Mix all ingredients 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.
Nutrition
145
Calories
4g
Total Fat
2g
Protein
25g
Total Carbohydrate
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:
Tips from the Betty Crocker Kitchens
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