Banana muffins are a classic, but adding instant pudding mix elevates them to a whole new level of deliciousness. This simple addition creates incredibly moist and flavorful muffins that are perfect for breakfast, brunch, or a sweet afternoon snack. This recipe will guide you through making these irresistible banana pudding muffins, answering common questions along the way.
What Makes Banana Pudding Muffins So Special?
The secret ingredient? Instant pudding mix! This seemingly simple addition dramatically impacts the texture and flavor of the muffins. The pudding mix adds moisture, richness, and a subtle creamy sweetness that complements the natural sweetness of the bananas perfectly. It transforms a basic banana muffin into a decadent treat that's hard to resist. You'll find that these muffins stay moist for days, making them perfect for meal prepping or enjoying throughout the week.
How to Make Banana Pudding Muffins: A Step-by-Step Guide
This recipe is surprisingly easy to follow, even for beginner bakers. Here's what you'll need:
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup mashed ripe bananas (about 2 large)
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 3.4 ounce box instant vanilla pudding mix (do not use the kind that requires cooking)
Instructions:
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- Wet Ingredients: In a separate bowl, combine the mashed bananas, oil, vanilla extract, and eggs.
- Combine: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pudding Power: Stir in the instant pudding mix until evenly distributed throughout the batter.
- Fill & Bake: Fill each muffin cup about ¾ full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Can I Use Other Flavors of Pudding Mix?
Yes! While vanilla pudding mix is classic, you can experiment with other flavors. Chocolate pudding mix would create delicious chocolate banana muffins, while butterscotch or caramel would add a unique twist. Feel free to get creative and try different flavor combinations!
How Do I Store Banana Pudding Muffins?
Room temperature: Store leftover muffins in an airtight container at room temperature for up to 3 days.
Refrigerator: For longer storage, refrigerate the muffins in an airtight container for up to a week.
Can I Freeze Banana Pudding Muffins?
Yes! These muffins freeze beautifully. Cool them completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.
Are These Muffins Gluten-Free?
No, this recipe uses all-purpose flour, making it not gluten-free. However, you can easily adapt it by substituting gluten-free all-purpose flour blend. Be sure to use a blend specifically designed for baking, as they often contain xanthan gum or another binding agent to help achieve the right texture.
What if My Bananas Aren't Very Ripe?
While ripe bananas are ideal for maximum sweetness and flavor, you can use slightly less ripe bananas. Just keep in mind that the muffins might be slightly less sweet. You could compensate by adding a tablespoon or two of extra sugar to the batter.
These banana pudding muffins are a guaranteed crowd-pleaser, perfect for any occasion. Their moist texture and delightful flavor will have everyone asking for more! Enjoy!
