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Chocolate Banana Pudding Cups

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Eat the pudding as is or bake it in the oven for yummy cups that are great for packing in lunches or serving as a special treat! Gluten & Top 8 Allergy Free! {Photos & recipe is the property of Keeley McGuire of www.keeleymcguire.com}

Rate this recipe 4.4/5 (9 Votes)

Ingredients

  • Original recipe & additional photos: http://www.keeleymcguire.com/2014/05/enjoy-life-foods-friday-crunchy-cookies.html
  • 1 Box of Enjoy Life Foods Double Chocolate Crunchy Cookies
  • 2 Medium Size Ripen Bananas, MASHED
  • 1 Tablespoon of Honey

Details

Servings 9
Adapted from keeleymcguire.com

Preparation

Step 1

Original recipe & additional photos: http://www.keeleymcguire.com/2014/05/enjoy-life-foods-friday-crunchy-cookies.html

Have your mashed banana in a mixing bowl, set aside.
In a food processor or blender, pulse the cookies until they're a fine crumble - almost flour like.
Add the cookie crumble to the mashed banana, along with the TB of honey.
Mix until thoroughly combined.
(Serve as is as a pudding or continue with the following steps for baked pudding cups.)
Heat oven to 350 degrees and grease a silicone muffin pan.
Once the oven is heated, fill the pan with the pudding mixtures - each cavity no more than 3/4 full.
Bake for 20-25 minutes. Let cool completely in the pan.
Store in the refrigerator or freeze for later use.

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