Kid-friendly. Moist, easy and a tasty muffin for "on-the-go" people. Basic recipe from Cooking Light-Tara Bennett; I added egg and optional nuts and raisins. Easily doubled.

Ingredients

mashed ripe banana (one medium)1⁄3 cup
milk↗1⁄2 cup
egg↗1
beaten
yellow cornbread mix (Jiffy)↗1 ounce
cooking spray
raisins↗1⁄4 cup
optional
nuts1⁄4 cup
optional

Step-by-step instructions

1
Preheat oven to 350˚.
2
Combine milk, bananas, egg, (and nuts and raisins, if using).
3
Mix in a medium bowl; stir just until moistened.
4
Spoon mixture into well-oiled muffin cups. Bake for about 20-25 minutes until toothpick inserted in center comes out clean.
5
Cool for 10 minutes before removing from muffin pan.
6
Have not tried it, but probably would freeze well.

Source: food.com

Original recipe ↗

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