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Banana-Gingerbread Muffins

Enjoy breakfast with these delicious bananas and oats muffins baked using gingerbread cake and cookie mix – ready in just 25 minutes!

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  • prep time 5 min
  • total time 25 min
  • ingredients 5
  • servings 16
 

Ingredients

1
package (14 1/2 ounces) gingerbread cake and cookie mix
2
ripe medium bananas, mashed (1 cup)
3/4
cup quick-cooking oats
3/4
cup water
2
eggs

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375º. Grease bottoms only of 16 medium muffin cups, 2 1/2x1 1/4 inches, or line with paper baking cups.
  • 2 Mix all ingredients until well blended. Divide batter evenly among muffin cups.
  • 3 Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.
  • 1 Heat oven to 375º. Grease bottoms only of 16 medium muffin cups, 2 1/2x1 1/4 inches, or line with paper baking cups.
  • 2 Mix all ingredients until well blended. Divide batter evenly among muffin cups.
  • 3 Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.

EXPERT TIPS

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Expert Tips

The riper the bananas, the more banana flavor these gingery muffins will have. For a quick snack or dessert, frost muffins with canned vanilla frosting.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
145
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
),
Cholesterol
25mg
25%;
Sodium
190mg
190%;
Total Carbohydrate
25g
25%
(Dietary Fiber
0g
0%
),
Protein
2g
2%
;
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.