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)


  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.

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