Chocolate Pudding Muffins with Bananas
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.
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
- 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.
Add the instant pudding mix to the batter dry - don't prepare the pudding as it says on the package.
If you don't have a kitchen scale to measure, one ounce of dry pudding mix is about equal to two tablespoons.
Serving: 1muffin | Calories: 244kcal | Carbohydrates: 31.4g | Protein: 3g | Fat: 13g | Saturated Fat: 2.8g | Cholesterol: 27mg | Sodium: 116mg | Potassium: 139mg | Fiber: 2.4g | Sugar: 16.7g | Calcium: 10mg | Iron: 0.9mg