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Nutrition Facts
Serving Size 1 muffins 87g Recipe makes 6 muffins)
Calories 199
Calories from Fat 57		(28%)
Amount Per Serving		%DV
	Total Fat 6.4g	9%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 3.2g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 34mg		11%
Sodium 466mg		19%
Potassium 115mg		3%
Total Carbohydrate 30.8g		10%
	Dietary Fiber 2.8g	11%
	Sugars 9.2g
Protein 4.5g		8%
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Banana Corn Muffins

Recipe #133710 | 28 min | 8 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Caroline Cooks
Aug 16, 2005

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.

6 muffins (change servings and units)

Ingredients

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
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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Featured Reviews for This Recipe

From: MathMom.calif

On Nov 18, 2006

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.

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From: mommy of 2

On Jun 8, 2006

Pretty good! I used sliced almonds and left out the raisins..

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From: Chef #315444

On May 3, 2006

Just took my lazagna-pan, banana-corn-muffins-cake out of the oven, and it is delicious. Had to use some just about over-ripe banana, also had the raisins and the Jiffy mix, but had no muffin tins. Since I only have liter measuring utensils, I had to use a little more of this, something less of that — didn`t matter. The taste is terrific. This will be my favorite for grand kids that suddenly feel like having a snack (they won`t get potato chips from grandma). Very easy and quick to make.

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From: Princess O

On Jul 25, 2008

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!

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