Banana Muffin made with OREO Cookie Pieces

Traditional banana muffins get mixed with OREO Cookie Pieces for a great breakfast treat, or to feature on menus anytime of the day as tasty snacks.



10 servings, 5.5 oz. each
  • 15 oz. banana puree
  • 11 oz. granulated sugar
  • 6 oz. vegetable oil
  • 3 oz. water
  • 3 each whole large eggs
  • 1 tsp. vanilla extract
  • 10 oz. all-purpose flour
  • ¾ tsp. baking powder
  • ¾ tsp. baking soda
  • ½ tsp. kosher salt
  • 7 oz. OREO Medium Cookie Pieces, for use in batter
  • 3 oz. OREO Medium Cookie Pieces, for use as topping

Nutrition per serving

Calories580 Total fat24 gSaturated fat4.5 gTrans fat0 gCholesterol55 mgSodium310 mgCarbohydrate83 gDietary fiber2 gTotal Sugars50 gAdded sugars43 gProtein6 gVitamin A2 %DVVitamin C0 %DVVitamin D0 %DVCalcium4 %DVIron15 %DVPotassium2 %DV

Combine banana puree, sugar, oil, water, eggs and vanilla until well blended. Stir in combined dry ingredients except cookie pieces. Stir in 7 oz. of the OREO Medium Cookie Pieces, just to combine. Do not over mix.

Divide batter evenly between 10 standard size tulip paper muffin cups. Top evenly with 3 oz. of the OREO Medium Cookie Pieces. 

Bake in preheated 350ºF standard oven 30 to 35 min. or until wooden pick inserted near center comes out clean. Remove from oven.


Substitute OREO Small Cookie Pieces in place of the medium for a different look and all over crunchy topping.

© Mondelēz International group