"The moist, sweet corn muffins go with almost anything and are a great way to use a ripe banana." -Tara Bennett, Arlington, VA
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)
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.