Gritty Banana Mango Corn Muffins Recipes

BANANA CORN MUFFINS

Banana Corn Muffins image

Kid-friendly. Moist, easy and a tasty muffin for "on-the-go" people. Basic recipe from Cooking Light-Tara Bennett; I added egg and optional nuts and raisins. Easily doubled.

Provided by Caroline Cooks

Categories Quick Breads

Time 28m

Yield 6 muffins

Number Of Ingredients 7

Ingredients

1/3 cup mashed ripe banana (one medium)
1/2 cup milk
1 medium egg, beaten
1 (8 1/2 ounce) package yellow cornbread mix (Jiffy)
cooking spray
1/4 cup raisins (optional)
1/4 cup nuts, chopped (optional)

Steps:

Preheat oven to 350˚.
Combine milk, bananas, egg, (and nuts and raisins, if using).
Mix in a medium bowl; stir just until moistened.
Spoon mixture into well-oiled muffin cups. Bake for about 20-25 minutes until toothpick inserted in center comes out clean.
Cool for 10 minutes before removing from muffin pan.
Have not tried it, but probably would freeze well.

Nutrition Facts : Calories 199.1, Fat 6.4, SaturatedFat 1.9, Cholesterol 34.7, Sodium 466.5, Carbohydrate 30.8, Fiber 2.8, Sugar 9.2, Protein 4.5

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