Banana Corn Muffins

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

Yield: 6 servings (serving size: 1 muffin)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 199
  • Calories from fat: 24%
  • Fat: 5.4g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.7g
  • Protein: 3.7g
  • Carbohydrate: 34.2g
  • Fiber: 3.2g
  • Cholesterol: 2mg
  • Iron: 1.1mg
  • Sodium: 457mg
  • Calcium: 49mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Banana Corn Muffins Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy