These chocolate pudding muffins are insanely moist and feature chocolate chips with a rich chocolate banana flavor. Adding pudding mix to the batter helps ensure these chocolate banana muffins stay moist for days.
If there was ever a blurred line between what’s considered a muffin and what’s considered a cupcake, I think these chocolate pudding muffins would land squarely in the middle of it.
For starters there are multiple forms of chocolate here, from unsweetened cocoa powder to instant chocolate pudding mix to mini chocolate chips. Score one for the cupcake side. But then we have to take into account the fact that there are two bananas hidden in this batch and a portion of the flour is whole wheat.
That’s more ‘muffin’ than ‘cupcake’, in my opinion.
I ended up calling these muffins due to the lack of frosting (a cupcake essential), but will say that I ate these chocolate pudding muffins equally in the morning, afternoon, and as a late-night snack. Acceptable for any occasion!
These muffins will stay super soft and moist for days thanks to a secret ingredient. Well, a not-so-secret ingredient given that it’s in the title of this post, but anyway. A little bit of dry instant pudding mix mixes into the batter and provides the perfect amount of tenderness.
There’s no need to prepare the pudding according to package directions…just add the powder in along with the other dry ingredients and that’s all you need to do!
Up until recently I didn’t realize that different brands of instant pudding mix come in totally different weights. Some 3.4 oz, some 1.85 oz, etc. So instead of saying “one package of pudding mix” in the recipe below, I measured out one ounce from one package, which equalled just about two tablespoons (or a pinch more). One ounce will do the trick here.
And don’t worry about having partially-used boxes of pudding mix hanging around your cabinets. A little bit makes an awesome addition to cookie recipes (pick your flavor!) or to this cherry almond loaf cake. <– uses 1.85 oz of instant vanilla pudding for another seriously good recipe.
I’ve found that the white whole wheat flour is extra sneaky in these chocolate pudding muffins because of all the tender, rich flavor happening. Trust me you’ll have no clue it’s there! Of course, you can use all all-purpose flour if you prefer instead.
- A kitchen scale is a kitchen life-saver! It took me surprisingly long to buy a kitchen scale, but I use it all the time. It comes in handy in recipes like this to measure out partial-ingredients, and it’s a must when playing around with recipe quantities. This one has a (dishwasher-safe!) removable bowl that I find helpful. (affiliate link)
Watch the quick video to see how easy these chocolate pudding muffins with bananas are to make!
Chocolate Pudding Muffins with Bananas
- 3/4 cup all-purpose flour
- 1/2 cup white whole wheat flour
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 oz dry instant chocolate pudding mix (about 2 tbsp)
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 2 medium overripe bananas (about 7-7.5 oz total)
- 1/2 cup vegetable or canola oil
- 3/4 tsp vanilla extract
- 1/2 cup mini chocolate chips
- Preheat oven to 375°F. Grease a muffin pan and set aside.
- Whisk together flours, sugar, unsweetened cocoa powder, dry pudding mix, baking soda, and salt in a large mixing bowl.
- Beat eggs in a separate bowl. Add bananas, oil, and vanilla extract to bowl with the eggs and mix until pretty smooth and creamy. You may still have small chunks of banana remaining.
- Pour wet ingredients into the bowl with the dry and stir until just combined.
- Fold in chocolate chips.
- Divide batter evenly between the twelve muffin cups, filling each between two-thirds and three-quarters of the way full.
- Bake for 16-18 minutes, or until the tops spring back when lightly pressed and a toothpick inserted into the center of the highest part comes out clean or with just a few crumbs clinging to it. Let muffins cool in the muffin pan for 5 minutes, then remove to cool completely on a wire rack.