Banana Muffins with Bisquick

Make quick banana muffins with Bisquick and you’ll have moist, soft and delicious muffins full of banana flavor in no time at all.

This is the easiest banana muffin recipe and it’s literally a no-fail recipe. Bisquick baking mix makes it so easy to mix these together fast and they taste like they’re made from scratch.

Hey there! Before you scroll, there are lots of helpful things in this post…including an FAQ section, which may answer any questions you might have about this recipe. Enjoy!

Table of Contents:

Bisquick banana muffins have quickly become my favorite muffins to eat. They’re quick and simple and yet still taste like they’re homemade without much effort at all.

These taste a little like banana bread, but I find them not quite as dense as banana bread and they’re easy to grab for a quick snack for breakfast, or even dessert.

Banana muffin unwrapped on a plate with text overlay.

Ingredient Notes:

Now let’s talk about just some of the ingredients that are in these banana Bisquick muffins. (The printable list of all ingredients is in the recipe card below.)

Bisquick: This is what makes these muffins lightening fast to mix up. This baking mix is the base for these muffins and makes the whole process go quickly and easily.

Cinnamon: Adding a touch of cinnamon really adds great flavor and goes perfectly with bananas.

Sugar: You’ll need a little sugar to sweeten these up a bit. Don’t worry though, these are not overly sweet.

Milk, oil and egg: You need these ingredients to add moisture and to help the muffins rise properly.

Vanilla extract: Vanilla is always a good thing to add to muffins, really no matter what flavor they are. Vanilla adds dimension, adds its own flavor and helps bring out the flavor of the other ingredients.

Bananas: Of course, bananas are the star of this recipe and you’ll need about three large ones. Make sure to use very ripe bananas as those will give you the most flavor.

Banana muffin cut in half on a white plate.

How to Make these Muffins:

Let’s talk about how to make these insanely easy banana muffins. (The printable instructions are in the recipe card below.)

Step 1:

Preheat the oven to 400 degrees F and line 12 standard-size muffin cups (or cupcake cups) with cupcake liners and spray with non-stick spray.

Cupcake liners in a muffin pan.

Step 2:

Peel the bananas and mash them in a large bowl.

Mashed bananas in a glass bowl.

Step 3:

Once the bananas are mashed well, add all the other ingredients and mix well with a large spoon or a whisk. Don’t use an electric mixer for this, just use a wooding mixing spoon or a whisk.

Banana muffin batter in a glass bowl.

Step 4:

Now, divide the batter into the muffin cups. This recipe should fill 12 muffin or cupcake tins.

Banana batter added to muffin cups.

Step 5:

Bake for 15 to 17 minutes. Make sure to watch closely at the end of the baking time as they will start to brown quickly at that point. These muffins are done when they are golden brown and a toothpick inserted into the center comes out with either a few moist crumbs or clean, but no raw batter.

Place the pan on a cooling rack for about 5 minutes.

Muffins cooling in a pan on a rack.

Step 6:

Next, remove the muffins from the pan and set them directly onto the cooling rack to cool further. Serve these muffins warm with or without butter.

Fresh baked muffins on a cooling rack.

Tips & FAQs:

What is Bisquick?

Bisquick is a baking mix. It’s used to make pancakes, biscuits and other baked goods. It’s made up of flour and leavening ingredients and is used to easily make baked goods without having to start from scratch.

Can I use a different baking mix other than Bisquick?

Perhaps, but I haven’t tested out other baking mixes for this recipe. A lot of them are similar and if you can’t get Bisquick, then it’s worth a try using another baking mix. I cannot guarantee though that it will turn out perfectly.

Can you actually make banana muffins with Bisquick?

Yes, absolutely! They are SO easy and moist! You’ll see in the recipe card, how easy these are to mix up and they’re so good.

Tip for measuring the Bisquick:

Make sure not to pack the baking mix down into the measuring cup. Spoon it into the cup and level off the top, but don’t scoop as that will pack in too much baking mix into the measuring cup and could cause dry and dense muffins.

Do I have to add in the extract?

You can omit the extract if you can’t get it, but it really does add flavor and makes these muffins taste like they’re totally from scratch.

Do I have to use the cinnamon?

Cinnamon goes great with bananas and I really urge you to add it if you have it. It’s what really gives these muffins that banana bread taste.

My bananas aren’t very ripe. Can I still make banana muffins?

You can, but they may not have as bold of a banana flavor as using very ripe bananas. To help ripen the bananas faster though, you can add them to a paper bag, close the bag off and let them sit that way for a couple of days. It tends to ripen them faster than if they just sit out on the counter.

How can I tell when these muffins are done baking?

Watch closely at the end of the baking time as these will brown quickly at that point. Muffins are done when golden brown and a toothpick inserted into the center comes out with either a few moist crumbs or clean, but no raw batter.

Can these banana muffins be made into banana bread?

It’s possible, although I haven’t tried it with this recipe. If you do try it, pour the batter into an 8 or 9-inch loaf pan that’s been sprayed with non-stick spray or greased well. Bake at a lower temperature (possibly around 350 degrees) and you’ll need to bake longer than the time called for in the muffin recipe.
Since I have not tried making this into banana bread, I don’t know the exact baking time but start checking at about 25-30 minutes or so, however, it will probably need to bake a bit longer.

Can these muffins be frozen?

These muffins can be made ahead of time and frozen if desired. Let them cool completely, then add to a freezer bag. Try to remove all the air from the freezer bag and then close it well and place it in the freezer for up to a month.
To thaw, place the freezer bag on the counter or table at room temperature and let defrost in the bag or in another air-tight container.

How do I store these banana muffins and how long do they last?

These muffins can be stored at room temperature, in an airtight container, for 2-3 days. After that, to prolong freshness, they can be placed in the refrigerator, in an airtight container, for up to 2-3 more days.

What’s the best way to serve/eat these muffins?

These muffins are best served at room temperature or warm. If they’ve been chilled, set them out for about 20 minutes before serving, or pop them in the microwave for about 10 seconds. Serve with or without butter.

What can be added to these muffins?

Feel free to add white chocolate chips, semi-sweet chocolate chips (mini chocolate chips are the best), nuts or even raisins if desired.

Muffins lined up on a cooling rack.

Supplies used for this recipe:

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. 

Video:

Muffin with banana unwrapped on white plate.

Banana Muffins with Bisquick

Make quick banana muffins with Bisquick and you’ll have moist, soft and delicious muffins full of banana flavor in no time at all.
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Course: Breakfast
Cuisine: American
Keyword: banana muffins
Prep Time: 7 minutes
Cook Time: 15 minutes
Total Time: 22 minutes
Servings: 12 muffins
Calories: 189kcal
Author: Kara @ Quick and Easy Baking

Ingredients

  • 2 1/4 cups Bisquick baking mix
  • 1/2 cup sugar
  • 1/4 teaspoon cinnamon
  • 1/4 cup milk
  • 2 1/2 tablespoons vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 large very ripe bananas, mashed

Instructions

  • Preheat the oven to 400 degrees F.
  • Line 12 standard size muffin cups (or cupcake cups) with cupcake liners and spray with non-stick spray.
  • In a large bowl, mash the bananas.
  • Once the bananas are mashed well, add all the other ingredients and mix well with a large spoon or a whisk. No need to use an electric mixer.
  • Add the batter to the muffin cups. This recipe should fill 12 muffin or cupcake cups.
  • Bake for 15 to 17 minutes. Watch closely at the end of the baking time as they will brown quickly at that point. Muffins are done when golden brown and a toothpick inserted into the center comes out with either a few moist crumbs or clean, but no raw batter.
  • Place the pan on a cooling rack for about 5 minutes, then remove the muffins from the pan and set directly onto the cooling rack to cool further. Serve warm with or without butter.

Notes

These muffins can be stored at room temperature, in an airtight container, for 2-3 of days. After that, to prolong freshness, they can be placed in the refrigerator, in an airtight container, for up to 2-3 more days.
These muffins are best served at room temperature or warm. If they’ve been chilled, set them out for about 20 minutes before serving, or pop them in the microwave for about 10 seconds. Serve with or without butter.
Nutritional values are an estimate. Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer any questions you may have.
This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 189kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 15mg | Sodium: 295mg | Potassium: 156mg | Fiber: 1g | Sugar: 15g | Vitamin A: 48IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg
DislaimersTo see food safety, allergy & nutrition disclaimers, go here: Disclaimers!

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Collage of banana muffins with text overlay for pin.

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