Choconana Pudding Muffins

Choconana Pudding Muffins

Choconana Pudding Muffins


  • 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


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 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.

{ 4 comments… read them below or add one }

1 Tina July 24, 2008 at 10:16 am

YUM! Thanks for sharing this recipe!!! :)


2 Lorne July 27, 2009 at 11:00 pm

I just made these muffins, and they’re quite good. Though, I used steel cut oatmeal, and would recommend against it, they don’t cook as thoroughly as the regular oats you have in the recipe.

Thanks for the recipe!


3 Jenn (eating bender) July 28, 2009 at 4:54 am

Lorne ~ Thanks for the feedback! I’m glad to know that you liked them even if the steel cut oats weren’t exactly what you were looking for. You rock :)


4 Blueberry Muffins Recipes June 6, 2010 at 9:07 am

Let me just say that these muffins look absolutely superb! I will try these out.


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