Banana Gingerbread Muffins Recipe
Servings: 12
Ingredients
- 1 x 14.5 ounce package Betty Crocker gingerbread cake and cookie mix
- 1 c. mashed very ripe bananas, (2 medium)
- 3/4 c. quick cooking Or possibly old fashioned oats
- 3/4 c. water
- 2 x Large eggs
- 1/2 c. dry cranberries Or possibly dry cherries
Directions
- Heat oven to 375F. Grease bottoms only of 16 medium muffin c., 2 1/2 x 1 1/4 inches, or possibly line with paper baking c..
- Mix gingerbread mix (dry) and remaining ingredients except cranberries in large bowl till well blended. Stir in berries. Divide batter proportionately among muffin c..
- Bake 15 to 20 min or possibly till toothpick inserted in center comes out clean.
- Immediately remove from pan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 12 servings | |
| Calories 174 | |
| Calories from Fat 49 | 28% |
| Total Fat 5.59g | 7% |
| Saturated Fat 1.45g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 237mg | 10% |
| Potassium 175mg | 5% |
| Total Carbs 28.91g | 8% |
| Dietary Fiber 1.1g | 4% |
| Sugars 17.68g | 12% |
| Protein 2.69g | 4% |
