Banana Corn Muffins

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Banana Corn MuffinsRecipe
Randy Mayor
"The moist, sweet corn muffins go with almost anything and are a great way to use a ripe banana." -Tara Bennett, Arlington, VA
6 servings (serving size: 1 muffin)


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1/2 cup mashed ripe banana (about 1 medium)
1/2 cup 2% reduced-fat milk
1 (8 1/2-ounce) package corn muffin mix (such as Jiffy)
Cooking spray


Preheat oven to 350°.

Combine banana, milk, and mix in a medium bowl; stir just until moist. Spoon batter evenly into 6 muffin cups coated with cooking spray (batter will be slightly thin). Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes.

Created date

July 2005

Nutritional Information

Calories 199
Caloriesfromfat 24 %
Fat 5.4 g
Satfat 1.5 g
Monofat 2.8 g
Polyfat 0.7 g
Protein 3.7 g
Carbohydrate 34.2 g
Fiber 3.2 g
Cholesterol 2 mg
Iron 1.1 mg
Sodium 457 mg
Calcium 49 mg