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    You are in: Home / Recipes / Banana Corn Muffins Recipe
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    Banana Corn Muffins

    Banana Corn Muffins. Photo by ~Nimz~

    1/3 Photos of Banana Corn Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    28 mins

    8 mins

    20 mins

    Caroline Cooks's Note:

    Kid-friendly. Moist, easy and a tasty muffin for "on-the-go" people. Basic recipe from Cooking Light-Tara Bennett; I added egg and optional nuts and raisins. Easily doubled.

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    • 1/3 cup mashed ripe banana (one medium)
    • 1/2 cup milk
    • 1 medium egg, beaten
    • 1 (8 1/2 ounce) package yellow cornbread mix (Jiffy)
    • cooking spray
    • 1/4 cup raisins (optional)
    • 1/4 cup nuts, chopped (optional)

    Directions:

    1. 1
      Preheat oven to 350˚.
    2. 2
      Combine milk, bananas, egg, (and nuts and raisins, if using).
    3. 3
      Mix in a medium bowl; stir just until moistened.
    4. 4
      Spoon mixture into well-oiled muffin cups. Bake for about 20-25 minutes until toothpick inserted in center comes out clean.
    5. 5
      Cool for 10 minutes before removing from muffin pan.
    6. 6
      Have not tried it, but probably would freeze well.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on January 19, 2010

      55

      yummy! I added coconut and raisins and found them to be very tasty. Now I know what to do with the last overly ripened banana! thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 25, 2008

      55

      Wow! These turned out so good! So very easy to make and very healthy! These kind of recipes I love! The only thing I did not add was raisins and nuts just because we didnt' have any. My kids loved these so much they wanted to make them again tommorow! Thanks for a wonderful recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 18, 2006

      25

      Instead of a box of cornbread mix, I used the Arrowhead Mills cornbread mix that comes in a bag, and measured out 8.5 ounces on my kitchen scale. This came out too dense for our taste. No one really wants to finish up the leftovers. They are better re-heated with butter on them, says my daughter. Too bad. I made them to use up an old banana I had. I won't be making this recipe again. I liked how it was only 6 muffins (although I got 8 out of the batch) and I liked the low-calories and healthy aspects.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Banana Corn Muffins

    Serving Size: 1 (527 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 199.0
     
    Calories from Fat 57
    28%
    Total Fat 6.4 g
    9%
    Saturated Fat 1.9 g
    9%
    Cholesterol 34.6 mg
    11%
    Sodium 466.5 mg
    19%
    Total Carbohydrate 30.8 g
    10%
    Dietary Fiber 2.8 g
    11%
    Sugars 9.2 g
    36%
    Protein 4.4 g
    8%

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