Get ready to go absolutely bananas (and nuts) for this mix! This banana nut muffin mix makes baking easier so that you can get to the part everyone loves... eating! Sweet, nutty, fluffy banana nut muffins are a delightful way to start your morning and will have your family saying mmmm every time. To get you started, Martha White(R) has cut out all the hassle and prepared a mix with everything you need; simply add milk, give it a stir, and it's ready to be cooked. This instant muffin mix is perfect for homes, bake sales, cafeterias, school lunches, bakeries, restaurants, and more. Easy to prepare, quick to bake, and delicious to eat... that's Martha White(R) Banana Nut Muffin Mix!

Enriched Bleached Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Walnuts With Bht Added To Protect Flavor, Dextrose, Canola Oil, Dried Banana, Contains 2% Or Less Of: Leavening (baking Soda, Sodium Aluminum Phosphate), Modified Corn Starch, Defatted Wheat Germ, Salt, Propylene Glycol Esters Of Fatty Acids, Calcium Carbonate, Eggs With Sodium Silicoaluminate Added As Anticaking Agent, Distilled Monoglycerides, Artificial Flavor, Corn Starch, Sodium Stearoyl-2-lactylate, Cocoa Processed With Alkali (for Color), Corn Syrup Solids, Citric Acid And Bht (antioxidants), Calcium Sulfate, Niacin, Iron, Vitamin B6 Hydrochloride, Riboflavin, Thiamin Mononitrate, Vitamin B12.

All you need: 1/2 cup milk. 1. Heat oven to 425 degrees F. Lightly spray medium muffin cups with no-stick cooking spray or line with paper baking cups (We recommend using Crisco No-Stick Cooking Spray). 2. Combine muffin mix and milk in a small mixing bowl; stir just until moistened. Fill muffin cups about 2/3 full. 3. Bake at 425 degrees F for 14 to 17 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 2 to 3 minutes in pan. Mini-Muffins: Lightly spray 18 mini-muffin cups with no-stick cooking spray or line with mini-muffin baking cups (We recommend using Crisco No-Stick Cooking Spray). Prepare batter as directed above in basic recipe. Fill mini-muffin cups 2/3 full. Bake at 425 degrees F for 10 to 12 minutes or until golden brown.