Banana Corn Muffins

• 
  "The moist, sweet corn muffins go with almost anything and are a great way to use a ripe banana." -Tara Bennett, Arlington, VA

• Yield: 6 servings (serving size: 1 muffin)

Good to Know

Try this recipe with fat-free milk, which has 5 grams less fat than reduced. Also check out our raspberry corn muffin recipe.

Ingredients

• 1/2 cup mashed ripe banana (about 1 medium)
• 1/2 cup 2% reduced-fat milk
• 1 (8 1/2-ounce) package corn muffin mix (such as Jiffy)
• Cooking spray

Preparation

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 Information

• Calories per serving199
• Calories per serving24
• Fat per serving5.4
• Saturated fat per serving1.5
• Monounsaturated fat per serving2.8
• Polyunsaturated fat per serving0.7
• Protein per serving3.7
• Carbohydrates per serving34.2
• Fiber per serving3.2
• Cholesterol per serving2
• Iron per serving1.1
• Sodium per serving457
• Calcium per serving49