Bisquick banana muffins are the ultimate quick and easy treat when you need to use up those overripe bananas on the counter. This beginner-friendly recipe comes together fast with pantry staples and delivers soft, moist muffins with big banana flavor. These muffins are perfect for breakfast, snacks, or a grab-and-go bite anytime. If you’re craving something cozy and homemade without a lot of fuss, this is your go-to muffin recipe!
If you’re a fan of baking shortcuts, banana Bisquick muffins are a must-try. Using Bisquick not only saves time, but it also creates that soft, tender texture we all love in a muffin. The mild sweetness of ripe bananas blends beautifully with the slightly buttery flavor of the mix, giving you a batch of muffins that feel just as comforting as homemade banana bread.
Another reason we love banana muffins with Bisquick is how adaptable they are. You can stir in chocolate chips, chopped nuts, or even a swirl of peanut butter to make them your own. And if you keep Bisquick in your pantry for making Bisquick waffles or pancakes, you’re already halfway there—just grab some ripe bananas and you’re good to go. These muffins freeze well, too, so you can always have a quick breakfast or snack on hand.
Content Covered Here
Bisquick Muffins Video Tutorial
Why We Love These Banana Bisquick Muffins
- Similar to our sourdough muffins banana, this recipe is a snap to make in just 30 minutes. However, thanks to the perfect proportions of baking ingredients you get from using a boxed baking mix, the recipe is basically foolproof and even easier to prepare.
- They are always soft, moist, and tender…everything you want in a classic muffin made quick and easy right at home!
- Simply combine the simple ingredients in one mixing bowl. Then scoop into a prepared muffin tin and bake.
Serve immediately for a relaxing and no-fuss weekend breakfast or brunch. Or keep them on the counter for grab-and-go breakfasts throughout the week.
Love Bisquick – try our other recipes made with Bisquick like funnel cake with Bisquick, banana bread with Bisquick, recipe for bisquick sausage balls, and cheddar biscuits.
Ingredient Notes and Substitutions
- Butter: we used unsalted butter as a fat source in this recipe. You can also use melted coconut oil, vegetable oil, or avocado oil.
- Sugar: brown sugar adds flavor and tenderness to the mix. You can also use white sugar, or a combination of the two.
- Vanilla extract: the key ingredient for the best baked treats. Substitute with almond extract, if desired.
- Ripe bananas: the star of the show…the riper the better!
- Egg: used for binding and structure.
- Bisquick: No original Bisquick biscuit mix in the pantry? No problem! Get my easy recipe to make your own homemade baking mix for this and other recipes using baking mix.
Have lots of ripe bananas on hand? Use them to make this banana pudding cupcake or our Bisquick banana bread recipe!
Recipe Variations
- Chocolate chip banana muffins: Turn these into a chocolatey treat by stirring in ½ cup of chocolate chips just before spooning the batter into your muffin pan. You can use mini chips, white chocolate chips, or even peanut butter chips for a twist. This is a great way to add a little indulgence without changing the base recipe.
- Butter-free banana muffins: Although melted butter gives these muffins a rich flavor and moist texture, you can swap it out for oil if needed. Use coconut oil, avocado oil, vegetable shortening like Crisco, or even applesauce for a lighter version. Just avoid margarine—it doesn’t offer the same results in texture or taste.
- Gluten-free banana muffins: For a gluten-free version, substitute with Gluten-Free Bisquick or make your own blend using a gluten-free purpose flour mix. This is a great option if you’re cutting back on gluten but still want that classic banana muffin flavor.
- Bakery-style banana muffins: Elevate your banana Bisquick muffins by adding a dash of ground cinnamon and a pinch of salt for extra depth. If you’re experimenting beyond the Bisquick mix, make sure to include leaveners like baking soda and baking powder to get that perfect rise—just like your favorite bakery muffins.
Equipment Used in this Recipe
- Muffin pan
- Wire rack or cooling rack
- Mixing bowl
- Dough whisk
How to Make Banana Muffins with Bisquick
Make this recipe in 5 easy steps:
- Preheat the oven to 325ºF. Lightly grease your muffin pan or use muffin cups liners.
- Combine the butter, brown sugar, and vanilla extract in a large bowl. Mix by hand until smooth, about 2 minutes.
- Stir in mashed bananas, eggs, and baking powder. Add baking mix, 1/2 cup at a time, stirring in between. Then add nuts, if using.
- Pour the banana bread muffin batter into the cups of the muffin pan, filling 3/4.
- Bake for 20-25 minutes, or until a toothpick inserted into the middle of the muffin comes out clean. Serve warm with butter and honey.
Serving Suggestions
These Bisquick banana muffins are perfect warm out of the oven with a pat of butter or drizzle of honey, but you can also dress them up with a few simple toppings. Serve them with a side of Greek yogurt and fresh fruit for a balanced breakfast, or enjoy them as a quick afternoon snack with a cup of coffee or tea. For brunch, pair the muffins with savory items like scrambled eggs or pancakes with bacon to round out the table. And if you’re entertaining, stack them on a tiered tray alongside other baked goods for an easy, eye-catching presentation.
🎯 TFN Pro Tip
Make super moist muffins! Use very, very ripe bananas for super moist muffins. Bananas with lots of brown spots or even solid brown exterior are best.
Do not over mix the muffin batter. After adding the baking mix, stir until just mixed. A few lumps are fine.
After 20 minutes, test the muffins for doneness by inserting a toothpick into the middle of the muffins. If it comes out clean, they are ready.
Recipe FAQs
The best way to store homemade muffins is at room temperature for up to 5 days. I suggest you wrap each muffin tightly in plastic, or store in a large airtight zipper bag.
Let them cool completely, then wrap individual muffins in plastic wrap. Transfer all of the wrapped muffins to an airtight freezer-safe zipper bag, and store together in the freezer. They’ll keep well for up to 3 months.
I do not recommend that you halve the recipe. As-is this recipe uses 1 egg, which is quite difficult to halve; using a whole egg in a half batch will make the muffins too dense and spongey.
However, you absolutely can double the recipe to make two dozen (24) muffins.
No, you can make this Bisquick banana muffin recipe without a mixer. I suggest using a dough whisk to mix the batter. This handy tool is perfect for mixing dough and batter.
More Muffin and Breakfast Recipes to Love…
- Blueberry Muffins Bisquick
- Banana Chocolate Chip Pancakes Recipe
- Banana Bread with Self Rising Flour
If you tried this Bisquick banana muffin recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Bisquick Banana Muffins
Equipment
- 1 muffin pan
- cooling rack
- mixing bowl
- dough whisk
Ingredients
- ⅓ cup (6 tablespoons) unsalted butter
- ⅔ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 3 medium ripe bananas, mashed (the riper, the better!)
- 1 large egg, beaten
- 2 cups Bisquick original baking mix (see notes for a DIY baking mix)
optional
- ½ cup chopped nuts or chocolate chips
Instructions
- Preheat the oven to 325ºF. Lightly grease your muffin pans or use muffin pan liners.
- Combine the butter, brown sugar, and vanilla extract in a large bowl. Mix by hand until smooth, about 2 minutes.
- Stir in mashed bananas and eggs. Combine until smooth with some lumps of banana. Add original Bisquick baking mix, 1/2 cup at a time, stirring in between. Then add chopped nuts or chocolate chips, if using.
- Pour the banana bread muffin batter into the cups of the muffin pan, filling 3/4.
- Bake for 20-25 minutes, or until a toothpick inserted into the middle of the muffin comes out clean. Serve warm with butter and honey.
Video
Notes
- Chocolate chip banana muffins: Turn these into a chocolatey treat by stirring in ½ cup of chocolate chips just before spooning the batter into your muffin pan. You can use mini chips, white chocolate chips, or even peanut butter chips for a twist. This is a great way to add a little indulgence without changing the base recipe.
- Butter-free banana muffins: Although melted butter gives these muffins a rich flavor and moist texture, you can swap it out for oil if needed. Use coconut oil, avocado oil, vegetable shortening like Crisco, or even applesauce for a lighter version. Just avoid margarine—it doesn’t offer the same results in texture or taste.
- Gluten-free banana muffins: For a gluten-free version, substitute with Gluten-Free Bisquick or make your own blend using a gluten-free purpose flour mix. This is a great option if you’re cutting back on gluten but still want that classic banana muffin flavor.
- Bakery-style banana muffins: Elevate your banana Bisquick muffins by adding a dash of ground cinnamon and a pinch of salt for extra depth. If you’re experimenting beyond the Bisquick mix, make sure to include leaveners like baking soda and baking powder to get that perfect rise—just like your favorite bakery muffins.
- The best way to store homemade muffins is at room temperature for up to 5 days. I suggest you wrap each muffin tightly in plastic, or store in a large airtight zipper bag.
- Freezing: Let them cool completely, then wrap individual muffins in plastic wrap. Transfer all of the wrapped muffins to an airtight freezer-safe zipper bag, and store together in the freezer. They’ll keep well for up to 3 months.
Nutrition
Save This Recipe!
Enter your email below, and we'll send the recipe straight to your inbox.
Previous
Betsy toma says
Easy recipe! Cooking time needed adjusted and longer time!
This first batch was a little doughy . I’ll try again and see if I can make some adjustments!!
Kechi says
I made this with kids yesterday and it was ah-mazing!!! I look forward to making it again!
Rosemary says
Beautiful recipe as I’m a huge fan of banana flavors in baked desserts. Making muffins is not something we do often, but we should, especially if it takes less than 30 mins. I’ll pick up Bisquick and make this when we go grocery shopping next. Thanks for the inspiration.
Kristine says
These muffins are delicious and they have the best texture! Loved, loved, loved them!