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Banana Corn Muffins

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.