Banana Muffin Pudding Recipes

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BANANA PUDDING CUPCAKES



Banana Pudding Cupcakes image

Enjoy your dessert with this banana pudding cupcake that's made with Betty Crocker™ Super Moist™ cake mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 24

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ vanilla cake mix
1 box (4-serving size) banana cream instant pudding and pie filling mix
1 cup milk
1/2 cup vegetable oil
3 eggs
1 cup mashed ripe bananas (2 medium)
45 vanilla wafer cookies, crushed (2 cups)
6 cups Cool Whip frozen whipped topping, thawed
15 vanilla wafer cookies, coarsely crushed (2/3 cup)
24 dried banana chips

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, beat cake mix, pudding mix, milk, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in mashed bananas and 2 cups crushed cookies. Divide batter evenly among muffin cups.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • Frost cupcakes with whipped topping. Sprinkle with 2/3 cup crushed cookies. Top with banana chips.

Nutrition Facts : Fat 2 1/2, ServingSize 1 Serving

BANANA PUDDING MUFFINS



Banana Pudding Muffins image

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

Provided by Chef Rodney

Categories     Bread Recipes     Breakfast     Muffins

Time 35m

Number Of Ingredients 10

1 3/4 Cups All Purpose Flour
1 Pkg Vanilla Pudding Mix
1 Tsp Baking Soda
1 Tsp Ground Cinnamon
1/2 Tsp Salt
1 Egg (beaten)
1 Cup Mashed Bananas
1/2 Cup Mayonnaise
1/2 Cup White Sugar
1/4 Cup Milk

Steps:

  • 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.

Nutrition Facts : Calories 212 kcal, Carbohydrate 33 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 306 mg, Fiber 1 g, Sugar 17 g, TransFat 1 g, UnsaturatedFat 6 g, ServingSize 1 serving

BASIC BANANA MUFFINS



Basic Banana Muffins image

This banana muffin recipe goes over so well with kids. Not only are these banana bread muffins like cupcakes, but they're ready, start to finish, in just half an hour! -Lorna Greene, Harrington, Maine

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 1 dozen.

Number Of Ingredients 8

1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 medium ripe bananas
1 large egg, room temperature
1/3 cup vegetable oil
1 teaspoon vanilla extract

Steps:

  • In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. , Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

Nutrition Facts : Calories 209 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 209mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.

ULTIMATE BANANA MUFFINS



Ultimate Banana Muffins image

My staple go-to recipe for overripe bananas! The key to super moist muffins is to mix the batter until only just combined, and not to over bake.

Provided by Anonymous

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 13

1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 dash ground nutmeg
3 very ripe bananas
½ cup white sugar
⅓ cup butter, melted
¼ cup lightly packed brown sugar
1 egg
1 teaspoon vanilla extract
¼ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
  • Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
  • Mash bananas in a large bowl. Mix in white sugar, melted butter, brown sugar, egg, and vanilla extract. Fold in flour mixture until just combined. Fold walnuts into the batter.
  • Divide batter evenly among the muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Nutrition Facts : Calories 196.1 calories, Carbohydrate 30.7 g, Cholesterol 29.1 mg, Fat 7.4 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 3.6 g, Sodium 286.1 mg, Sugar 15.1 g

MUFFIN BREAD PUDDING



Muffin Bread Pudding image

I am a Bistro Chef and we have baked goods leftover at the end of the day. This recipe is made with day old muffins...from banana nut, blueberry, cranberry, apple cinnamon and poppy seed. Serve warm with a nice bourbon sauce. Can also bake in a 9x9 pan or cook in a muffin tin.

Provided by Lee Dowell

Categories     Desserts

Time 1h10m

Number Of Ingredients 10

1/4 c sugar
2 eggs
2 c milk
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp almond extract
6 assorted breakfast muffins, crumbled
2 Tbsp butter, melted
1/2 c raisins, optional
1/2 c slivered almonds, chopped. optional

Steps:

  • 1. Preheat over to 350 degrees. Spray or lightly butter a 9x5x3 loaf pan. Crumble the muffins into pan.
  • 2. Beat together sugar, eggs and milk in a medium size bowl, and set aside. Beat in cinnamon, nutmeg and almond extract. Add mixture to crumbled muffins and mix in almonds, if desired. Pour melted butter and sprinkle with almonds.
  • 3. Bake for about 45 minutes or until top is crusty and pudding looks set and firm to touch. Cut into slices

BANANA PUDDING MUFFINS RECIPE - (4.5/5)



Banana Pudding Muffins Recipe - (4.5/5) image

Provided by Tabatha

Number Of Ingredients 13

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.

BANANA MUFFINS



Banana Muffins image

Provided by Food Network Kitchen

Time 45m

Yield 12 muffins

Number Of Ingredients 11

2 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
3/4 cup dark brown sugar
1/4 teaspoon ground cinnamon
2 cups smashed bananas (about 4 to 6 bananas)
1/2 cup vegetable oil
1/2 cup milk
2 large eggs, at room temperature
1/8 teaspoon fine salt
1/2 teaspoon pure vanilla extract
3/4 cups chopped walnuts

Steps:

  • Preheat the oven to 425 degrees F. Lightly brush a 12-muffin tin with butter and set aside.
  • Whisk the flour, baking soda, brown sugar, and cinnamon together in a medium bowl; set aside.
  • Whisk the banana, oil, milk, eggs, salt, and vanilla in a large measuring cup with a spout or another bowl.
  • Make a small well in the center of the dry ingredients. Pour wet ingredients into the center; then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will come out dense. Gently stir in the nuts. Divide the batter evenly into the muffin tin.
  • Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.
  • Copyright 2003 Television Food Network, G.P. All rights reserved

BANANA MUFFIN PUDDING



Banana Muffin Pudding image

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 6 servings

Number Of Ingredients 9

3 cups whole milk
4 large egg yolks
1/4 cup cornstarch
1/2 cup sugar
Pinch of salt
2 tablespoons unsalted butter
2 teaspoons vanilla extract
3 large banana-nut muffins, cut into 3/4-inch-thick slices
2 bananas, cut into 1/4-inch-thick slices

Steps:

  • Make the custard: Bring the milk to a simmer in a medium saucepan over medium heat. Whisk the egg yolks, cornstarch, sugar and salt in a large bowl. Gradually pour the hot milk into the egg mixture, whisking constantly. Pour the mixture back into the saucepan and cook, whisking constantly, until thick and bubbling, about 3 minutes. Strain through a fine-mesh sieve into a bowl, pressing the custard through with a rubber spatula. Stir in the butter and vanilla until smooth.
  • Set aside 1 or 2 muffin slices for crumbling on top. In 6 wide jars or a 2-quart souffle dish, layer the muffin slices, banana slices and custard; crumble the reserved muffin slices on top. Cover and refrigerate 2 to 4 hours before serving.

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