Banana bread muffin recipes don't get easier than Bisquick banana muffins! This 30 minute recipe creates a perfectly tender, moist and flavorful treat.
3mediumripe bananas, mashed(the riper, the better!)
1large egg, beaten
2cups Bisquick original baking mix(see notes for a DIY baking mix)
optiona
½cupchopped nuts or chocolate chips mu
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
Make your own Bisquick with my DIY baking mix recipe (linked). To use Gluten-Free Bisquick, be sure to follow the substitution directions on the Bisquick box. Store leftover bread in an air-tight container at room temperature for up to 5 days. Freeze for longer storage (up to 3 months).