Otis Spunkmeyer Banana Nut Muffins that you can make.
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5 from 1 vote

Otis Spunkmeyer Banana Nut Muffins

Make Otis Spunkmeyer Banana Nut Muffins jut like they do.
Course Breads
Cuisine American
Keyword Banana Nut Muffins, Otis Spunkmeyer
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 345kcal
Author Stephanie Manley


  • 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


  • 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.


Calories: 345kcal | Carbohydrates: 42g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 324mg | Potassium: 152mg | Fiber: 1g | Sugar: 24g | Vitamin A: 90IU | Vitamin C: 1.7mg | Calcium: 100mg | Iron: 1.3mg
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