"The moist, sweet corn muffins go with almost anything and are a great way to use a ripe banana." -Tara Bennett, Arlington, VATry this recipe with fat-free milk, which has 5 grams less fat than reduced. Also check out our raspberry corn muffin recipe.

Tara Bennett


Credit: Randy Mayor

Recipe Summary test

6 servings (serving size: 1 muffin)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

199 calories; calories from fat 24%; fat 5.4g; saturated fat 1.5g; mono fat 2.8g; poly fat 0.7g; protein 3.7g; carbohydrates 34.2g; fiber 3.2g; cholesterol 2mg; iron 1.1mg; sodium 457mg; calcium 49mg.