Banana Corn Muffins
- 1/2 cup mashed ripe banana (about 1 medium)
- 1/2 cup 2% reduced-fat milk
- 1 (8 1/2-ounce) package corn muffin mix (such as Jiffy)
- Cooking spray
Preheat oven to 350°.
Combine banana, milk, and mix in a medium bowl; stir just until moist. Spoon batter evenly into 6 muffin cups coated with cooking spray (batter will be slightly thin). Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes.
"The moist, sweet corn muffins go with almost anything and are a great way to use a ripe banana." -Tara Bennett, Arlington, VA
- Yield: 6 servings (serving size: 1 muffin)
|Calories per serving:||199|
|Caloriesfromfat per serving:||24%|
|Fat per serving:||5.4g|
|Saturated fat per serving:||1.5g|
|Monounsaturated fat per serving:||2.8g|
|Polyunsaturated fat per serving:||0.7g|
|Protein per serving:||3.7g|
|Carbohydrate per serving:||34.2g|
|Fiber per serving:||3.2g|
|Cholesterol per serving:||2mg|
|Iron per serving:||1.1mg|
|Sodium per serving:||457mg|
|Calcium per serving:||49mg|
Good to Know
Try this recipe with fat-free milk, which has 5 grams less fat than reduced. Also check out our raspberry corn muffin recipe.