My obsession with banana recipes continues. This time the secret ingredient is pudding. Yep, you read that right. Pudding. The vanilla pudding adds a nice flavor to these Banana Pudding Muffins and makes them extra moist.
If you are bored with the average banana bread or muffin recipe, I think you will be pleasantly surprised with this banana muffin recipe.
Sometimes I like to make this muffin recipe in a mini-muffin pan when we are going on a road trip. Put them in a zip lock freezer bag and voila! Instant healthy bite-size snacks.
As I often like to do on this food blog is to look up the origins of either ingredients or certain foods. I love banana bread but didn't know its history so I looked up the origins of Banana Bread.
🍌 How to pick the right Bananas
The best bananas for banana bread are when they are overripe, not yellow but black. Or they're at least streaked with black/brown. The darker the better. If you can't find overripe bananas, you can speed up the process by putting the bananas in a paper bag along with an apple and loosely fold down the top. The bananas should ripen in just a day or two using this method.
The original recipe called for Miracle Whip instead of Mayonnaise. I don't always have Miracle Whip on hand but always have mayonnaise so that is what I decided to use for this muffin recipe. Feel free to use whatever you have on hand.
For more great recipes made with Vanilla Pudding Mix, including my Banana Pudding with Vanilla Wafers recipe, I suggest you check these recipes out:
📋 What Ingredients will I need
You will need the following ingredients to make this delicious Banana Pudding Muffins recipe (see recipe card for quantities): All Purpose Flour, Vanilla Pudding Mix, Baking Soda, Ground Cinnamon, Salt, Egg, Mashed Bananas, Mayonnaise, White Sugar and Milk.
🥣 How to Make Banana Pudding Muffins
Preheat the oven to 350°F.
In a large mixing bowl, combine the first 5 ingredients.
In a separate bowl, add remaining ingredients and mix until blended.
Add wet mixture to flour mixture and stir until moistened.
Spoon batter into greased muffin pan.
Bake for 25 minutes or until a toothpick comes out clean.
Let muffins cool in the pan for 5 minutes before removing.
Banana Pudding Muffins
- Muffin Pan
- 1 ¾ Cups All Purpose Flour
- 1 Pkg Vanilla Pudding Mix
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Salt
- 1 Egg, beaten
- 1 Cup Ripe Bananas, mashed
- ½ Cup Mayonnaise
- ½ Cup White Sugar
- ¼ Cup Milk
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the first 5 ingredients.
- In a separate bowl, add remaining ingredients and mix until blended.
- Add wet mixture to flour mixture and stir until moistened.
- Spoon batter into greased muffin pan.
- Bake for 25 minutes or until toothpick comes out clean.
- Let muffins cool in pan for 5 minutes before removing.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
What can I use in place of the miracle whip?
Thanks for asking. While I have tried this myself, you can substitute the Miracle Whip with either Mayo or Greek Yogurt. If I was to try one of the two, I would personally try the greek yogurt first.
I made these muffins to bring to a breakfast meeting. The people could not get enough of them. They were gone in 10 minutes, and people were asking for more. Unfortunately I kept some at home for my family. But I did make some again the next week for my next meeting. They were so moist and mine at home stayed fresh even on the counter, although they did not last very long. A keeper for me and my family.
Amazing and everyone locked them