Indulge in the homemade goodness of Otis Spunkmeyer Banana Nut Muffins. Ripe bananas are blended with banana pudding mix, banana cake mix, eggs, cinnamon, and walnuts. Bake to golden perfection and enjoy a moist and cakey soft muffin with crunchy nuts that’s perfect for breakfast, a snack, or dessert. Each bite is a celebration of banana and nut flavors, promising a delightful experience.
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What makes Otis Spunkmeyer banana nut muffins so good?
If you’ve ever tasted Otis Spunkmeyer’s banana Muffins, you probably fell in love with them instantly. The distribution company offers many different baked treats, but their banana walnut muffins are particularly scrumptious.
These soft and fluffy muffins are like biting into a slice of heaven. The instant pudding mix in the batter keeps them super moist, while the chopped walnuts add a slight crunch and layers of flavor.
There’s even a hint of warm cinnamon spice to make them extra special. I could talk about how delicious these muffins are all day, but really, you just need to make them yourself to experience their magic fully.
Why you’ll love the recipe
Since this recipe comprises banana cake mix, pudding, extract, and fresh bananas, it has such an intense banana flavor that is simply irresistible!
Sometimes, banana-flavored treats can lack that authentic fruity taste, but these muffins don’t. You’ll be blown away by how delicious they taste even though they are super quick to whip up.
The fact that you can simply throw everything in a bowl and mix it until smooth is what makes this recipe so convenient!
Because of the cake mix, there’s no need to worry about measuring flour or leavening agents, just a few wet ingredients. You don’t even need an electric mixer. Dare I say: These are even quick enough to make on a weekday morning.
Ingredients
Here’s what you’ll need to make the best banana nut muffins:
- Bananas
- Banana cake mix
- Instant banana pudding mix
- Eggs
- Vegetable oil
- Ground cinnamon
- Water
- Banana extract
- Chopped walnuts
Ingredient notes and substitutions
I recommend Dolly Parton’s Banana Cake Mix. You can find it at Walmart and Kroger.
You can substitute the walnuts with almonds, pecans, or macadamia nuts.
How to make Otis Spunkmeyer banana muffins with nuts
- Preheat oven to 350°F. Place cupcake liners in a 12-cup muffin pan.
- Blend all ingredients in a large bowl until there are no chunks, which should take about 3-4 minutes.
- Use a scoop or spoon to fill baking cups 3/4 full.
- Bake the muffins for about 20 minutes or until done.
- Check for doneness by inserting a toothpick into the muffin top. The toothpick should come out clean.
- Carefully remove the muffins from the pan and serve them slightly warm or cool them on a wire rack.
If you want jumbo muffins, use a pan with large muffin cups (9-cup muffin tin). Increase the cooking time by 5 minutes or until done.
What to serve banana nut muffins with
I love enjoying these decadent banana muffins in the morning! They taste delicious with a cup of hot coffee, tea, or even a refreshing glass of orange juice.
You can warm up the muffin and spread some butter or jam on it. Drizzle honey or maple syrup over the muffins for a sweet touch.
Enjoy it with fresh fruit, an omelet, or even a nice bowl of oatmeal.
How to store them
You can store these muffins at room temperature! Individually wrap them in plastic or place them in a resealable gallon-size bag to keep them as fresh as possible. You don’t want any air getting to them because it will dry them out.
Another option is to freeze them. I love freezing them and then enjoying them one by one throughout the week. Wrap them individually in plastic wrap and place them in a freezer-safe container or plastic freezer bag. You can also double-wrap them in plastic wrap or foil.
How long do they last?
When storing them at room temperature, you can enjoy these muffins for up to 4 days. Meanwhile, the freezer keeps them fresh for three months!
What is the best way to reheat a banana nut muffin?
If you’re in a rush, you can easily reheat the muffin in the microwave. Wrap it loosely in a paper towel and heat it in 10-second intervals, flipping it and checking it. They heat rather quickly in the microwave, and you don’t want to overdo it.
On the other hand, if you want to recreate the texture and taste of a freshly baked muffin, you can wrap it in foil and reheat it in a 350°F oven for about 10 minutes, and it tastes as good as new!
Favorite muffin and quick bread recipes
- Apple Walnut Muffins
- Donut Muffins
- Lemon Poppy Seed Muffins
- Oatmeal Raisin Muffins
- Otis Spunkmeyer Blueberry Muffins
- Pumpkin Muffins with Cake Mix
- Rhubarb Bread
- Starbucks Banana Bread
- Sweet Muffins
- Zucchini Bread with Cream Cheese Frosting
Popular DIY recipes
- Homemade Brownie Mix
- Keebler Almond Shortbread Cookies
- Walkers Shortbread Cookies
Check out more of my easy muffin and bread recipes and the best DIY recipes on CopyKat!
Otis Spunkmeyer Banana Nut Muffins
Equipment
- Mixing bowls
- Muffin liners
- Muffin tins
Ingredients
- 1 cup mashed ripe bananas about 2 bananas
- 1 box banana cake mix
- 1 box instant banana pudding mix 4 servicing size
- 4 eggs
- 1/2 cup vegetable oil
- 3/4 teaspoon ground cinnamon
- 1/2 cup water
- 1 teaspoon banana extrat
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees. Blend all ingredients together until smooth, about 3-4 minutes. Fill baking cups 3/4 full and bake in a preheated oven about 20 minutes until done. Check for doneness with a toothpick inserted into the top of the muffin, if the toothpick comes out clean the muffin is done.
- Store muffins if there are any left in an airtight container. I use the extra large cups and this will make about 9. These banana nut muffins stay fresh for longer than your homemade banana nut muffins. By using a cake mix these are consistently moister and it really helps to layer the banana flavor.
Nutrition
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