I had the ripe bananas and a gingerbread cake mix last night, so I tried the Banana-Gingerbread Muffin recipe that I discovered in my Betty Crocker’s Healthy New Choices cookbook a couple months ago. They smelled really good while they were baking and Chad really liked them! I’m not a huge banana fan, but I thought they were good, just not my first choice.
The recipe here is similar, but it has 2 eggs. (I’m wondering if it was copied incorrectly as the original recipe called for 2 egg whites, which I substituted with one egg)
1 package (14 1/2 ounce size) gingerbread cake and cookie mix
2 ripe medium bananas — mashed
3/4 cup quick-cooking oats
3/4 cup water
2 egg whites (or 1 egg)
Heat oven to 375F. Grease bottoms of 16 medium muffin cups or line with paper baking cups. Mix all ingredients until well blended. Divide batter evenly among muffin cups.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.