Best Banana Pudding Muffins Recipes

BANANA PUDDING MUFFINS

Banana Pudding Muffins image

These are the best banana muffins that I've had. I love the moist and fluffy texture.

Provided by Allrecipes Member

Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes

Time 30m

Yield 26

Number Of Ingredients 8

Ingredients

1 (15.25 ounce) package yellow cake mix
1 (7 ounce) package banana nut muffin mix
1 (3.4 ounce) package instant banana cream pudding mix
1 ⅓ cups water
⅔ cup vegetable oil
3 large eggs
2 medium ripe bananas, mashed
¾ cup crushed vanilla wafers

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line 26 standard muffin cups with paper liners.
Combine dry mixes in a large bowl with water, vegetable oil, and eggs. Beat until smooth. Fold in mashed bananas and crushed wafers. Pour batter into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 211.8 calories, Carbohydrate 27.5 g, Cholesterol 21.8 mg, Fat 10.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 242.4 mg

BANANA PUDDING MUFFINS RECIPE - (4.5/5)

Banana Pudding Muffins Recipe - (4.5/5) image

Provided by Tabatha

Number Of Ingredients 13

Ingredients

CRUST AND TOPPING:
Crisco® Original No-Stick Cooking Spray
1/2 cup vanilla wafer crumbs
1 tablespoon sugar
2 tablespoons butter, melted
24 vanilla wafers
PUDDING:
1 (3.4-ounce) package vanilla instant pudding mix
2 cups milk
MUFFINS:
1 (7.6-ounce) package Martha White® Banana Nut Flavored Muffin Mix
1/2 cup bananas, chopped
1/2 cup milk

Steps:

For crust and topping: Heat oven to 375ºF. Spray 6 muffin cups with no-stick cooking spray. Mix crumbs, sugar and butter until blended. Sprinkle about 1 tablespoon in bottom of each muffin cup. Stand 4 vanilla wafers around edge of each muffin cup with rounded side against cup. For pudding: Prepare pudding mix according to package directions using 2 cups milk. For muffins: Combine muffin mix, bananas and milk. Fill muffin cups about 1/2 full. Spoon a little less than 1 tablespoon pudding on top. Spoon remaining batter on top of pudding. Top with remaining crumbs. Bake 18 to 22 minutes or until muffins feel firm around edges. Cool in pan 15 minutes. Remove from pan. Serve warm or at room temperature. Store in refrigerator. Serve remaining pudding with muffins or for dessert another time.