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Banana-Gingerbread Muffins

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  1 reviews
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  • 5 min prep time
  • 25 min total time
  • 5 ingredients
  • 16 servings
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Enjoy breakfast with these delicious bananas and oats muffins baked using gingerbread cake and cookie mix – ready in just 25 minutes!

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

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