Banana Corn Muffins

"The moist, sweet 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)

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.

Nutritional Information

Calories:

199 (24% from fat)

Fat:

5.4g (sat 1.5g,mono 2.8g,poly 0.7g)

Protein:

3.7g

Carbohydrate:

34.2g

Fiber:

3.2g

Cholesterol:

2mg

Iron:

1.1mg

Sodium:

457mg

Calcium:

49mg