Ingredients for Banana Corn Muffins
- 2 medium bananas, mashed
- 1/2 cup milk
- 1 large egg
- 1 (8.5 ounce) package cornbread mix
- As needed, for greasing muffin cups
- 1/2 cup raisins (optional)
- 1/2 cup chopped nuts (optional)
- 1/4 cup vegetable oil
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How to Make Banana Corn Muffins
- Preheat oven to 350°F (175°C).
- In a large bowl, mash bananas until mostly smooth.
- Add milk, egg, and oil; mix well.
- In a separate bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in corn, optional nuts, and raisins.
- Fill well-greased or paper-lined muffin cups about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
- Enjoy! These muffins also freeze well for later.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
36g
Fat
9g
Carbs
10g
