Prep Time20m
Cook Time 17m
Ready Time 60m
Yield 48 mini muffins


Nonstick cooking spray

1 package Pillsbury Banana Nut Flavored Muffin Mix

3/4 cup quick rolled oats

1 cup water

1/4 cup Vegetable Oil

2 large eggs

1/3 cup sugar

2 tablespoons butter or margarine

48 miniature chocolate drop candies


Step 1

HEAT oven to 350°F. Line 48 miniature muffin cups with small paper baking cups. Coat lightly with no-stick cooking spray.*

Step 2

RESERVE 1/2 cup muffin mix in small bowl. In large bowl, combine remaining muffin mix, 1/2 cup oats, water, oil and eggs. Mix well. Fill prepared muffin cups 2/3 full. Lightly press 1 chocolate candy into batter in each cup.

Step 3

MIX together reserved 1/2 cup muffin mix, remaining 1/4 cup oats, sugar and melted butter. Sprinkle about 1 teaspoon over top of batter in each cup.

Step 4

BAKE 16 to 18 minutes or until top springs back when touched lightly in center. Remove from pan. Cool slightly on wire rack. Serve warm.

Tip*If only one 12 ­cup miniature muffin pan is available, bake batter in batches.

High Altitude (above 3500 ft.):

Step 1

ADD 2 tablespoons flour to dry quick bread mix. Bake as directed above.

Nutritional Information Per Serving

Serving Size (1 mini muffin), Calories 50 (Calories from Fat 25), Total Fat 3g (Saturated Fat 1g, Trans Fat g), Cholesterol 10mg, Sodium 35mg, Total Carbohydrate 6g (Dietary Fiber g, Sugars 4g), Protein 1g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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