Just Like Mama's Nilla Banana Pudding Muffins

I grew up in the 50s and 60s and what these eras saw was an increase in packaged foods. I will admit, I love Nilla Wafers and couldn't wait until my mother made the infamous Nilla Banana Pudding for dessert. Keeping this in mind, these muffins are my interpretation of that dessert. I've added some unique twists, but the result is worth giving this recipe a try.
Preheat oven to 400F-degrees
Start by mashing 2 ripe bananas in a large bowl. Then, add:
1 cup granulated sugar
3 eggs
1/2 cup sour cream
1/2 tsp. Banana flavoring
Whisk these ingredients until thoroughly combined. Next, add:
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
Whisk again.
In a processor: Measure out 2 cups of Nilla Wafers and 1/2 cup Banana Chips
Process until you have fine crumbs. Add this to the batter along with:
1 pkg. (3.4ounces) Jell-O Instant Pudding & Pie Filling (use Vanilla or Banana Cream)

Mix dry ingredients: 2 cups All-purpose Flour, 2 tsp. baking powder, 1 tsp. baking soda, 1/2 tsp. salt. Add to the batter, alternating with 1 cup milk. Use a spatula to mix up the ingredients at this point and make sure you do not overmix. Line muffin pans with tulip muffins papers or muffin papers. Use a scoop to put batter into the papers. Top the muffin batter with a Nilla Wafer. Bake at 400F-degrees for 5 minutes, then, lower temperature to 375F-degrees and continue baking 15 minutes or until golden brown and muffins are firm to the touch. Let cool in the pan 10 minutes before removing.

My trick to start the muffins at a higher temperature results in a nice high center. Serve warm with butter, but honestly, they're so moist you don't need it (sorry Julia!). Enjoy