Banana Bread Muffins

The addition of a pudding mix makes these Banana Bread Muffins one of the best breakfast choices you could make this week.

These soft and fluffy banana muffins are some of the best you will ever eat!

We go through quite a few bananas every week.  I eat the green ones and save the brown ones for muffins or donuts.

My kids have gotten really picky about what they will eat for breakfast.  They won’t eat cereal, unless it is a bedtime snack.  And toast and bagels are apparently not good anymore. Now I don’t like when they try to go to school on an empty stomach, so I have to keep bags of frozen pancakes and fresh banana muffins on hand at all times.  Those two breakfast items are the only things they will eat without a fuss.

Chocolate chip banana muffins that are the softest and best ever!

Last week I had two bunches of bananas that went from green to spotty overnight.  My Facebook readers had so many great ideas on what I could make with them.  While I was waiting for their answers, I decided to tweak one of my banana muffin recipes with a box of instant pudding.  You will not believe how delicious these muffins turned out.  They were incredibly soft, and dare I say…moist!  That is not a word I like to use, but really no other word describes these Banana Bread Muffins so accurately.  My kids each ate two muffins right away when they got home from school.  My youngest, who is the pickiest eater all of a sudden, said they were the best ever!!!

These banana bread muffins are the best way to use up ripe bananas.

I like to think these muffins are healthy because they have banana and yogurt in them.  We will just pretend the sugar, butter, and chocolate chips are healthy too :-) Haha!  I know better, but it does make me feel just a little better knowing there are a few healthy items in my kids’ breakfast.  Heaven forbid that I should make a banana muffin without the chocolate chips…my kids let me know when I try to leave out the chocolate.  Sadly they have the same sweet tooth that I have.

It’s a good thing my kids were in love with these muffins because I don’t think I could be trusted alone in the house with them.  I know because there were two left, and then they just sort of disappeared.  I plead the 5th…I have no idea what happened!  I went for a coffee refill and the next thing I knew…empty muffin wrappers.

Adding chocolate chips makes these banana bread muffins one of our absolute favorite breakfast muffins.

Thank goodness I always have bananas in the house…these muffins are definitely being made again. Usually I want my bananas to stay green for a while so I can eat them, but not this time.  I want black bananas, so we can have these delicious banana bread muffins again.  Maybe the bananas should go in a brown paper bag to speed up the ripening process.

What is the best thing you have made with your brown bananas???


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Banana Bread Muffins

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 20 muffins

Banana Bread Muffins

Instant pudding makes these Banana Bread Muffins the softest, most delicious muffins ever.


1/2 cup butter
1/2 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 cup banana, mashed
1/2 cup plain Greek yogurt
1 1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 box instant vanilla pudding (3.4 oz.)
1/2 cup miniature chocolate chips


  1. In a mixing bowl, cream the butter and sugars until fluffy. Add the eggs, vanilla, banana, and yogurt and beat again.
  2. Sift together the dry ingredients and slowly add to the butter mixture until it is just mixed. Stir in the chocolate chips by hand.
  3. Fill muffin liners 3/4 full and bake at 350* for 24-25 minutes. Let cool slightly before eating. Store in a sealed container for 4-5 days. Makes 20 muffins.

Adding chocolate chips makes these banana bread muffins one of our absolute favorite breakfast muffins.

Here are some other delicious ways to use up those spotty bananas on your counter:

Best Banana Cake


Banana Bread Scones


Caramel Mocha Chip Banana Muffins


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    • says

      I made some berry muffins too :) The bluiebrrees I bought was a little sour, so I used them for baking. I like the idea of adding bananas to the recipe…this fruit has got this magical power of making bakes soft and fragrant!

    • Jocelyn Brubaker says

      Hahaha! I am not sure about pudding queen…more like pudding addict! I have definitely been putting it in everything I can think of!!!

    • Jocelyn Brubaker says

      That’s ok. Pull the bananas out of the freezer, thaw them, and they are ready for pudding muffin goodness!!!

    • Jocelyn Brubaker says

      Put those yellow nanners in a brown paper bag so you can have muffins soon!!! You are going to love the texture that pudding gives these muffins!!!

    • Jocelyn Brubaker says

      I have been hiding pudding in everything lately. It is kind of an addiction. I can’t wait to check out your banana bread. You always make the best stuff!!

    • Jocelyn Brubaker says

      PUdding definitely opens so many windows for baking! I am so tempted to make more of these, but I know I would eat them all with the kids at school :-)

  1. says

    Hello Jocelyn, Wow, your food looks fantastic. Great job on your pictures. I saw you at BYB & I’m popping by your great blog to say “hello”. Can I just say that you are so gorgeous? I’ve seen some photos of you here & there & you look so good in all of them! It was really nice to meet you & I hope to see you again soon.

    Warmly, Michelle
    Faith, Trust & Pixie Dust
    Michelle at Faith, Trust, & Pixie Dust recently posted..BYB 2013 MemoriesMy Profile

    • Jocelyn Brubaker says

      Hi, Michelle. Well, you have me blushing right now. Thank you so much for the absolute sweetest comment. I am so glad I had a chance to meet you too! Are you headed to any other blog conferences this year?

    • Jocelyn Brubaker says

      Oh my word, Julie, you wouldn’t believe how stinking moist and delicious these muffins were. Totally our new favorite way to eat banana bread.

    • Jocelyn Brubaker says

      Yes, you could definitely change out the pudding flavor and chocolate chips. It will still have that fabulous texture but with a slightly different taste. I can’t wait to hear how they turn out.

    • Jocelyn Brubaker says

      Glad to know I’m not the only one with brown bananas like always. You definitely need to try the pudding mix next time you make muffins…you won’t regret it.

  2. Shelly says

    I cant eat yogurt can I replace with something else like sour cream or applesauce or something? Thanks I will be having to make it gluten free as well but I am pretty good at doing that.

  3. Eva says

    The intro to the recipe states the cook time is 6 minutes, whereas the cook time in the body of the recipe is 20-24 minutes. My muffins are in the oven right now…I’m baking them for 20 min. Also, is the batter supposed to be extremely thick and sticky? I would say it came out looking like a cookie dough texture, even after leaving 1/3 a cup of the dry, mixed ingredients out (had I added the mixed, dry ingredients, the ‘dough-batter’ would have been a dry brick!). Perhaps the flour needs to be decreased to use only 1 cup? I will tinker around with the recipe on my next batch.

    • says

      I’m not sure why the intro time says 6 minutes. You definitely need to bake these 20-24 minutes. I used the 1 1/2 cups of flour, and they were light and fluffy after baking. The batter is very thick because of the pudding mix.

  4. Amy says

    I have made my share of banana bread/muffins. This is by far the best recipe I have made! I did mini muffins, and I’m sure I ate the equivalent of 5 regular muffins. I couldn’t stop! For anyone trying to decide what to do with their brown bananas, look no further!


  1. […] hungry right away.  But then they are starving at recess and eat half their lunch then.  I make banana muffins and Biscoff donuts for them.  I buy french toast sticks and toaster strudels, trying to entice […]

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