Banana Corn Muffins

Banana Corn Muffins Randy Mayor


  • 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)

Nutritional Information

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.