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Homemade Otis Spunkmeyer Banana Nut Muffins photo
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Otis Spunkmeyer Banana Nut Muffins

Moist, banana-forward muffins studded with walnuts and warm cinnamon for a classic breakfast treat.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 12 servings

Ingredients

  • 1 cup mashed ripe banana about 3 bananas
  • 1 box banana cake mix 15.25 ounces
  • 2 tablespoons all-purpose flour
  • 1 box instant banana pudding mix 4-serving size
  • 4 eggs
  • 1/2 cup vegetable oil
  • 3/4 teaspoon ground cinnamon
  • 1/2 cup water
  • 1 teaspoon banana extract
  • 1 cup chopped walnuts

Instructions

  • Preheat the oven to 350°F (177°C) and line a standard 12-cup muffin pan with paper liners.
  • In a large mixing bowl, mash the ripe bananas until smooth, then add the banana cake mix, instant banana pudding mix, all-purpose flour, and ground cinnamon.
  • Add the eggs, vegetable oil, water, and banana extract to the dry ingredients and beat with an electric mixer on medium speed until the batter is smooth, about 3 to 4 minutes.
  • Fold in the chopped walnuts until evenly distributed.
  • Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
  • Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into a muffin center comes out clean.
  • Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Equipment

  • Mixing bowls
  • Electric Mixer
  • Muffin Tin
  • muffin liners
  • Measuring cups and spoons
  • Toothpick

Notes

  • If using extra-large baking cups, the recipe makes about 9 jumbo muffins.
  • Beat the batter until smooth but do not overmix to keep muffins tender.
  • Use ripe bananas for the best banana flavor and natural sweetness.