Tuesday, June 16, 2009
Banana Spice Muffins
These are made just like the Pumpkin Muffins I posted with only 2 ingredients. I always have leftover overripe bananas, and making banana bread is sometimes more than I feel like putting together. So, I love the other muffins so much, I decided to try these, and they turned out good. My hubby liked them better than the pumpkin muffins since he doesn't care for pumpkin, and I like the pumpkin ones better. My boys gobble both of them down. They were really great for Daniel because he can't eat banana bread because of the eggs in it, and these are egg-free! I think I'll even try these again sometime with carrot cake mix.
1 box spice cake mix (do not add the eggs, oil, or water, just use the mix itself)
6 overripe bananasDirections
Peel and mix the bananas up really well, so they are liquidy. Add the cake mix and mix well. I made it easy for myself and used my stand mixer. Fill muffin pan, each well about 2/3rds full (you don't have to spray your pan if it's nonstick). Bake at 350 for 21 minutes or according to the box instructions. I had to use the max time for cooking. Makes about 24 muffins (depending how full you fill them).
Tip: Use an ice cream scoop with the release feature to fill your muffin wells evenly.
WW Points: 2 points per muffin