Choconana Pudding Muffins

I think this was likely my best-ever baking experience. Not only did these muffins come out perfectly chewy, sweet and delicious, but they are also made from generally wholesome ingredients. I made six big ones this time because I didn’t want a huge batch, but I will definitely vary the serving size in the future to make them more snack-friendly!

Choconana Pudding Muffins

Ingredients:

• 1.5 cups regular oats
• 1/2 cup whole wheat flour
• 1 ZenSoy Chocolate Vanilla Swirl pudding cup
• 1/2 cup egg whites
• 3 tbsp. unsweetened vanilla almond milk
• 2 tbsp. Promise light buttery spread
• 1/4 cup dark brown sugar
• 2 tsp. baking powder
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 2 small mashed bananas

Directions:

Combine oats, flour, sugar, baking powder, cinnamon and salt in a large bowl. In a separate bowl, combine pudding, butter, almond milk, and egg whites. Blend with whisk. Add pudding mixture to dry mixture, stirring until blended. Fold in mashed bananas. Divide mixture evenly into a muffin pan sprayed with nonstick spray or lined with baking cups. Bake at 375* for 15-20 minutes (depending on size of muffin desired) or until a toothpick comes out clean.

I’ve never thought to add pudding – I think it adds to the softness of the muffin and combined with the brown sugar and banana, gives it just the right amount of sweetness. The mashed banana baked in small chunks (sort of like chocolate chips or blueberries) that you can taste with each delicious bite.

You will definitely be seeing these muffins again! I can’t wait to try making them in snackable sizes. For this particular baking extravaganza, I made six huge muffins out of the entire recipe, with each muffin coming out to 200 calories, with 4 grams of fiber and 7 grams of protein. Looks like breakfast is set for this week 😉

I will be back later with some other exciting goodies I received over the weekend!