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 making 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.
I like to make this 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 snacks.
As I often like to do on this 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 it up here.
🍌 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.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients will I need
You will need the following ingredients to make these delicious Banana Pudding Muffins: All Purpose Flour, Vanilla Pudding Mix, Baking Soda, Ground Cinnamon, Salt, Egg, Mashed Bananas, Miracle Whip, 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
- 1 ¾ Cups All Purpose Flour
- 1 Pkg Vanilla Pudding Mix
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Salt
- 1 Egg
- 1 Cup Mashed Bananas
- ½ Cup Miracle Whip
- 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.