Cake mix banana muffins are so easy to make because they start with a cake make plus only a few more ingredients to make moist and flavorful homemade banana muffins.
It really is possible to make banana muffins with a cake mix and it makes the whole process go so much more quickly than making them from scratch. You’ll have a quick homemade banana muffin without spending much time in the kitchen at all.
If you’ve got a cake mix laying around and a few bananas that need to be used, then this is the perfect treat.
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These muffins require minimal effort to make and you can whip up a batch in just minutes. They’re super soft and moist with the perfect sweetness to them.
These muffins will quickly become a family favorite and because they’re so quick and easy, you make them any time your family asks for them, which will be a lot.
Now let’s talk a little about just some of the ingredients in these banana cake mix muffins. (The printable list of all ingredients are in the printable recipe card below.)
Very ripe bananas: This recipe calls for 3 bananas and it’s best to use very ripe bananas as they’ll have the most flavor.
Cinnamon: Bananas and cinnamon go together so well and it’s just a hint of cinnamon that’s not overpowering at all.
Butter and oil: This recipe calls for both butter and oil because the oil will make it super moist and the butter will just give it a great buttery flavor.
Vanilla extract: Almost all baked goods benefit from adding vanilla extract. It really helps these muffins taste like they’re made from scratch.
Yellow cake mix: This is the base of this recipe and is why it’s so fast to throw together and part of the reason they come out perfect and moist every time you make them.
(Make sure to check out the FAQ section below in this post for ingredient and substitution questions.)
How to make these muffins:
Let’s talk a little about how to make banana muffins from a cake mix. (The printable instructions are in the recipe card below.)
First, make sure to preheat the oven to 350 degrees F and add cupcake liners to one 12-count muffin or cupcake pan along with three more spaces in another cupcake pan. This recipe will actually make 15 muffins instead of just 12. about 15 muffins.
You may also want to spray the liners with non-stick spray, but it’s not vital.
Next, in a large bowl add the bananas and mash them very well. Use a potato masher or a fork. Those work best for mashing bananas.
Now add the cinnamon, melted butter, oil, eggs and vanilla extract, then whisk until smooth. It’s best to have the eggs near room temperature for this or they could clump up the melted butter.
Add the dry cake mix, then mix with an electric mixer on medium speed until well mixed.
Next, add the batter to the lined cupcake or muffin pans. Make sure to fill each cup about 3/4 of the way full.
Bake the muffins at 350 degrees F for approximately 15-20 minutes.
Once baked, set the muffin pans on a cooling rack and allow the muffins to cool in the pan for about 7 minutes.
Next, remove the muffins from the pans and allow them to cool directly on the cooling racks.
(Remember that the instructions will also be in the printable recipe card below.)
Tips & FAQs:
Use very ripe bananas for the best flavor.
Using a potato masher makes mashing the bananas super quick and easy…much easier than using a fork.
Make sure the butter has cooled down a bit, if not then it may clump up when added to the cooler ingredients.
Try to use almost room-temperature eggs. If cold eggs are used, they can clump up the melted butter.
No, just add the dry cake mix and the ingredients listed in the recipe card.
Sure, that should work just fine. In fact, using a chocolate cake mix would be really good, but you could also use a vanilla cake mix.
No, you can omit the nuts. I have nut allergies and did not use them and these muffins are still delicious without them.
These muffins are done baking when a toothpick inserted into the center of one or two of them comes out with a few moist crumbs on it or clean, but no raw batter.
These muffins can be made ahead of time and frozen if desired. Let the baked muffins cool completely, then add them to freezer bags and place them in the freezer for up to a month.
To thaw, place the freezer bag on the counter at room temperature and let thaw completely, then remove the muffins from the freezer bag.
These muffins should be stored in an airtight container and can be stored at room temperature for a couple of days. You can then put them into the refrigerator to prolong freshness for a couple more days.
These muffins are best served either at room temperature or warm. They’re also good with a bit of butter on them. If the muffins are cold, set one out of the fridge to come closer to room temperature or pop one in the microwave to warm up a bit.
Supplies used for this recipe:
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Easy Cake Mix Banana Muffins
- 3 large very ripe bananas, mashed
- 1/2 teaspoon ground cinnamon
- 1/4 cup melted butter, cooled down a bit
- 1/4 cup vegetable oil
- 2 large eggs, close to room temperature
- 1 teaspoon vanilla extract
- 1 (15 ounce) box yellow cake mix (do not add the other ingredients listed on the box)
- 1 cup chopped walnuts, pecans or mini chocolate chips (optional)
- Preheat the oven to 350 degrees F. Fill one 12-count muffin or cupcake pan along with three more spaces in another cupcake pan. (This recipe makes about 15 muffins.) Feel free to spray the liners with non-stick baking spray.
- In a large mixing bowl, add the bananas and mash well. Add the cinnamon, melted butter, oil, eggs and vanilla extract and whisk until smooth. (If the eggs are cold, they can cause the melted butter to clump up. If it clumps up, just continue on as it won't ruin the muffins, but may make tunnels or holes in the muffins. It won't really affect the taste though.)
- Add the dry cake mix and mix with an electric mixer on medium speed until well combined.
- Add the batter to the lined cupcake or muffin pans. Fill each cup about 3/4 full.
- Bake at 350 degrees F for approximately 15-20 minutes. Muffins are finished baking when a toothpick inserted into the middle of a few of them comes out either with a few moist crumbs on it or clean.
- Set the muffin pans on a cooling rack and allow the muffins to cool in the pan for about 7 minutes, then remove the muffins from the pans and allow them to cool directly on the cooling racks.
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