Banana Pudding Muffins

Super Moist Banana Pudding Muffins! These are so addictive it’s impossible to eat just one! Moderation will be key here.

Banana Pudding Muffins

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.

muffins fresh out of the oven

If you are bored with the average banana bread or muffin recipe, I think you will be pleasantly surprised with this banana muffin recipe.

Banana Pudding Muffins

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 ziploc freezer bag and voila! Instant healthy bite-size snacks.

Banana Pudding Muffins

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.

banana pudding muffins

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 folding down the top. The bananas should ripen in just a day or two using this method.

Ripe Bananas

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.

muffins cooling on wire rack

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.

  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, combine the first 5 ingredients.
  3. In a separate bowl, add remaining ingredients and mix until blended.
  4. Add wet mixture to flour mixture and stir until moistened.
  5. Spoon batter into greased muffin pan.
  6. Bake for 25 minutes or until a toothpick comes out clean.
  7. Let muffins cool in the pan for 5 minutes before removing.

Recipe Video

Printable Recipe Card

banana pudding muffins

Banana Pudding Muffins

Super Moist Banana Pudding Muffins! These are so addictive it's impossible to eat just one! Moderation will be key here.
4.54 from 13 votes
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course Bread Recipes, Breakfast, Muffins
Cuisine American
Servings 12
Calories 212 kcal

Equipment

  • Muffin Pan

Ingredients
 

  • 1 ¾ Cups All Purpose Flour
  • 1 Pkg Vanilla Pudding Mix
  • 1 Tsp Baking Soda
  • 1 Tsp Ground Cinnamon
  • ½ Tsp Salt
  • 1 Egg, beaten
  • 1 Cup Ripe Bananas, mashed
  • ½ Cup Mayonnaise
  • ½ Cup White Sugar
  • ¼ Cup Milk

Instructions
 

  • 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.

Recipe Video

Nutrition

Calories: 212kcalCarbohydrates: 33gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 18mgSodium: 306mgPotassium: 81mgFiber: 1gSugar: 17gVitamin A: 43IUVitamin C: 1mgCalcium: 15mgIron: 1mg

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.

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4 Comments

  1. Adria Lopez says:

    Amazing and everyone locked them

  2. G-Ma says:

    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.

  3. Nancy says:

    What can I use in place of the miracle whip?

    1. 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.

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