1 (8 1/2-ounce) package corn muffin mix (such as Jiffy)
How to Make It
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.
I was skeptical because this recipe doesn't call for eggs, but it turned out really great!! I've tried this with both frozen and fresh bananas, and it does turn out much more fluffy and moist with fresh bananas. I make this all the time now! Thanks!
I followed the recipe on the back of the box with the egg and added the banana (i used 2 over ripe small ones) and they were delicious. Not dry but moist and so good! Great way to get rid of over ripe bananas.
What a nice surprise! These are moist, tasty and sooo simple. Made mini-muffins and I, too, added a drop of honey and, before even tasting them, chose to "guild the lily" by brushing with a butter-rum glaze. Yum!
This was a good muffin recipe in a pinch and another great way to use up left over bananas. I added dried cranberries and chopped walnuts and they were a great addition, otherwise I think they would have been a little blah.
The combination of the corn bread texture and the banana bread flavor is a little odd, but not bad. I would make this again since it's incredibly easy and a good way to use up those over-ripe bananas. I made this with 2 bananas, 1/2 c 1% milk (and a 6.5 oz. corn bread package), and they turned out nice and moist.
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