Total Time
28mins
Prep 8 mins
Cook 20 mins

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.

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.
Most Helpful

5 5

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!

5 5

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!

2 5

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.