Bisquick Banana Muffins

5 from 30 votes

Make soft and delicious Bisquick banana muffins in just minutes! This easy recipe uses ripe bananas and pantry staples for the perfect breakfast or snack.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Snack, Brunch

Cuisine: American

Servings: muffins

Calories: 252kcal

Author: Renae Gerhardstein

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

Recipe FAQs

Can you halve or double this recipe?
- 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.
Do I need a mixer for this recipe?
- 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.

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.

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.

Storing Instructions

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