Carmel Latte Banana Muffins


Busy mornings are right around the corner as the fall settles in. These Caramel Latte Banana muffins are great for on the go or for taking a quick break to indulge. My secret weapon for these muffins is adding in the Caramel Latte from Cafe Breaks. These pudding cups are great on their own but create a really great moist muffin when added to banana quick bread. The pudding cups are gluten free and 100 calories or less. Which makes them a perfect treat to go along with your cup of coffee. These muffins are quick and easy to make. They last throughout the week, that is if you do not eat them all at once!

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This post was written partnership with Cafe Breaks Puddings. All opinions are my own.


Carmel Latte Banana Muffins

These Caramel Latte Banana muffins are the perfect morning muffin or quick treat.


  •  1 package banana quick bread (I used Pillsbury)

  • 2 Cafe Breaks Caramel Latte Pudding Cups

  • 3/4 c whole milk

  • 2 eggs


  1. Preheat the oven to 375 degrees and prepare a cupcake pan with desired cooking spray. (or a muffin tin, in which case the recipe would yield less)

  2. In a large bowl mix together the quick bread mix, eggs, pudding, and milk until smooth.

  3. Add batter to the cupcake pan. I put about a tablespoon and half in each cup. Until it comes to about the middle of the "cupcake."

  4. Place them in the oven for about 20 minutes. The muffins will brown and if you stick a toothpick in them it will come out clean.

RECIPE NOTES: I used a cupcake pan because I liked the idea of “mini” muffins.