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.
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.
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.
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.)
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.
Peel the bananas and mash them in a large bowl.
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.
Now, divide the batter into the muffin cups. This recipe should fill 12 muffin or cupcake tins.
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.
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.
Tips & FAQs:
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Feel free to add white chocolate chips, semi-sweet chocolate chips (mini chocolate chips are the best), nuts or even raisins if desired.
Supplies used for this recipe:
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Banana Muffins with Bisquick
- 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
- 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.
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