Prepare cake batter as directed on package, blending dry pudding mix, bananas and chopped chocolate into batter before spooning into 24 paper-lined muffin cups.
Bake 25 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
Add 1 tsp. ground cinnamon to prepared cake batter along with the pudding mix, bananas and chopped chocolate.
These moist muffins can be baked ahead of time. Cool, then wrap individually in plastic wrap and freeze up to 1 month. Thaw, then reheat in microwave just before serving.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.