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Banana Pudding Muffins

Prep Time

10 min

Cook Time

22 min


6 Servings

Total Time

32 min

recipe image


No-Stick Cooking Spray

Crust and Topping

1/2 cup vanilla wafer crumbs

1 tablespoon sugar

2 tablespoons butter, melted

24 vanilla wafers


1 (3.4 oz.) package vanilla instant pudding mix

2 cups milk


1 (7.6 oz.) package Martha White® Banana Nut Flavored Muffin Mix

1/2 cup chopped bananas

1/2 cup milk


For crust and topping: Heat oven to 375º F. 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.


Serving Size (1 of 6 muffins), Calories 430 (Calories from Fat 150), Total Fat 17g (Saturated Fat 6g, Trans Fat g), Cholesterol 25mg, Sodium 650mg, Total Carbohydrate 67g (Dietary Fiber 2g, Sugars 44g), Protein 7g; Percent Daily Value*: Vitamin A 6%, Vitamin C 4%, Vitamin D %, Calcium 20%, Iron 8%. *Percent Daily Values are based on a 2,000 calorie diet.

*Percent Daily Values are based on a 2,000 calorie diet.