Banana Pudding Muffins Recipes

DELICIOUS AND EASY BANANA PUDDING MUFFIN RECIPE

Steps:

• Combine all wet ingredients together.
• Add the dry ingredients until just combined.
• Preheat oven to 350.
• Fill cupcake lined muffin pans 1/2 way with batter.
• Bake for 14 minutes.

BANANA PUDDING MUFFINS

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.

BANANA PUDDING MUFFINS RECIPE - (4.5/5)

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.

ULTIMATE BANANA MUFFINS

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.

BANANA MUFFIN PUDDING

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.

BANANA PUDDING MUFFINS

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.

BANANA MUFFINS RECIPE

Steps:

• Heat oven to 350ºF.
• Combine first 5 ingredients in large bowl. Whisk remaining ingredients in separate bowl until blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.)
• Spoon into 12 muffin pan cups sprayed with cooking spray.
• Bake 25 min. or until toothpick inserted in centers comes out clean. Cool 5 min. Remove from pan to wire rack; cool slightly.

BASIC BANANA MUFFINS

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.