Randy Mayor
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

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Ratings & Reviews

3.5 stars

October 05, 2016
I've made these a few times now.  They are probably by far the easiest muffin recipe on Cooking Light.  I always double it.  Today I took them to a meeting and they were a hit. 

JKL719's review

February 06, 2016
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!

Daycare mom review

April 14, 2015
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.

Ltoeat's Review

May 10, 2014
It came out really dry, there's no oil, butter, or eggs in this recipe. I went online and found the ingredients in a Jiffy 8.5 oz mix and made it from scratch. Not sure what went wrong.

Gina1053's Review

November 29, 2012
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!

girly668's Review

August 21, 2010
MMMMM. Added more banana, cinnamon, & nutmeg = delish.

GramercyGal's Review

March 13, 2010
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.

nj90000's Review

January 19, 2009
I love these muffins. I add a squirt or two of honey, which really brings up the flavor. Much moister than regular corn muffins, with less fat.

alohaphd's Review

December 31, 2008
They have a nice taste. Something different and unexpected. Moist and super easy to make. Good to use a leftover banana or two.

sonja123's Review

November 06, 2008
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.