Ingredients
1
package (14 1/2 ounces) gingerbread cake and cookie mix
2
ripe medium bananas, mashed (1 cup)
3/4
cup quick-cooking 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, 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.
