Banana Corn Muffins

READY IN: 28mins
Recipe by Caroline Cooks

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.

Top Review by Gimmesimple

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!

Ingredients Nutrition

  • 13 cup mashed ripe banana (one medium)
  • 12 cup milk
  • 1 medium egg, beaten
  • 1 (8 1/2 ounce) packageyellow cornbread mix (Jiffy)
  • cooking spray
  • 14 cup raisins (optional)
  • 14 cup nuts, chopped (optional)

Directions

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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a