Ingredients
Units
Scale
- 3 very ripe bananas mashed
- 1/4 cup vegetable oil or melted butter
- 1 egg
- 1/3 cup brown sugar
- 2 cups baking mix like Bisquick or Jiffy
- 1 cup cornflakes divided
Instructions
- Preheat oven to 400 degrees F. Spray a muffin tin with cooking spray.
- Whisk together bananas, oil, egg, and sugar, making sure to break up any sugar lumps. Add baking mix and 1/2 c. cornflakes, and stir just until combined.
- Scoop batter with a large disher or 1/3 c. measuring scoop into muffin tin. (I was only able to get 11 good sized muffins out of this recipe.)
- Sprinkle 1 tbsp. of cornflakes over each muffin, and press cereal into batter slightly to help it stay on after baking. (You can crush the cornflakes before sprinkling them on top if desired, but we liked the large flakes.)
- Bake for 15-18 minutes in preheated oven, or until golden brown and toothpick inserted into the center of the largest muffin comes out clean. Allow to cool slightly in pan before removing to serve warm.
Notes
The cereal topping on leftover muffins will lose its crunch. Reheat in a toaster oven or 350 degree oven for a few minutes, and cornflakes will crisp up perfectly again.
Adapted from Banana Muffins in Betty Crocker’s New Cookbook: Everything You Need to Know to Cook.
- Prep Time: 5
- Cook Time: 15
9 comments
I had quite a few ripe bananas and a large box of corn flakes. This recipe was perfect! Very nice, delicious, nutritious breakfast/snack muffins. I added 1/2C honey and used whole wheat flour with 1T baking powder and 1t baking soda. I got 28 muffins when doubling the recipe. Thank you!
Hi, Susan! Great! My sister also loves this for her breakfast, hahah, and she always requests it every time she decides to sleep over here in my house. Would you like to write some recipes for our community? If you have some favorite recipes, feel free to contact me by email and we can work something out. You’re Welcome!
I’m having one heck of a time trying to type from my phone today! These look good and seem quick and easy to make! Pinning!
Thanks, Julie! They are VERY easy! (I deleted your half comment ;) )
very nice :-) lol cornflakes being plain, but rice krispies not. kids are funny like that. Want to make these muffins, but am wondering where I could score some overripe bananas? oh yeah, I have a gazllion in my freezer (some of them rum-roasted :-) ) We just received a surplus of almost overripe raspberries. Any recipe recommends?
Thanks, Liz! I guess cornflakes don’t make snap, crackle, pop noises, so maybe that’s why they are too plain. Who knows?
How many raspberries do you have? You could make cobbler (I have a good recipe here) or preserves (This Gal Cooks posted a blueberry preserves recipe recently that could probably be made with raspberries instead).
maybe 4 cups, so have to use them soon. cobbler sounds good, but am leaning toward a chocolate cookie with fresh raspberries. Googling recipe now.
You asked a while back when school starts here. Not until day after Labor Day. Seems a Minnesota thing. Your kids probably get out earlier than ours–mid June for goodness sakes. Plenty of summer left on my end. You, on the other hand, are almost there :-)
Our last day of school was May 31st so I guess it all works out. Lemons for Lulu recently posted a chocolate raspberry cookie that looked good. Lots of berry recipes lately!
Here are those recipes I mentioned (first and second). Sorry I didn’t have time to share links yesterday.