Ingredients
1
package Betty Crocker™ gingerbread cake and cookie mix
1
cup mashed very ripe bananas (2 medium)
3/4
cup quick-cooking or old-fashioned oats
3/4
cup water
2
eggs
Preparation
Heat oven to 375°. Grease bottoms only of 16 medium muffin cups, 2 1/2x1 1/4 inches, with shortening, or line with foil or paper baking cups.
Mix gingerbread mix (dry) and remaining ingredients in large bowl 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 to wire rack. Serve warm or cool.
