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    Home » Recipes » Breakfast

    Bisquick Banana Muffins

    Published: Dec 31, 2021 · Modified: Sep 1, 2022 by Kelsey Smith

    251 shares
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    These Bisquick banana muffins are moist, flavorful, and easy to make with Bisquick Original Pancake & Baking Mix.

    This muffin recipe is a great way to use up overripe bananas. Banana muffins are like perfectly portioned banana bread.

    If you're looking for more easy Bisquick recipes, try these vegan pancakes or these banana pancakes with peanut butter frosting.

    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    Bisquick banana muffin with baking cup peeled off.

    Recipe highlights

    • Easy to make: Start with Bisquick mix as your base
    • Fast: Ready in 30 minutes
    • Customizable: Try adding chocolate chips or chopped walnuts
    Jump to:
    • Recipe highlights
    • Ingredients
    • Instructions
    • Substitutions
    • Equipment
    • To Serve
    • Hot tip
    • Storage
    • 📖 Recipe
    • FAQs
    • Food safety
    • 💬 Comments

    Ingredients

    This banana muffin recipe calls for a few pantry staples.

    Bisquick Banana Muffin ingredients: Bisquick Original Baking Mix, eggs, very ripe bananas, canola oil, sugar, cinnamon, baking soda, salt, and vanilla extract.
    Bisquick Banana Muffins ingredients.
    • sugar: granulated sugar for sweetness
    • canola oil: to add fat
    • eggs: to bind
    • very ripe bananas: mashed
    • vanilla extract: for flavor
    • Bisquick Original Pancake & Baking Mix: our base
    • baking soda: so the muffins rise
    • salt: for flavor
    • ground cinnamon: for flavor

    See the recipe card for quantities.

    Instructions

    Use this section for process shots, alternating between the step and image showing Preheat oven to 375°F. Grease a 12-cup muffin tin with baking spray or line it with baking cups.

    Paper baking cups sitting in a muffin baking pan.
    Paper baking cups make for easy removal.

    In a large mixing bowl, beat the sugar, vegetable oil, eggs, bananas, and vanilla with a whisk or hand mixer.

    Wet banana muffin ingredients mixed. There is an electric hand mixer on the side. The mixture looks thin and has small bubbles.
    Wet ingredients.

    In a small mixing bowl, combine the remaining ingredients. Then, mix the dry mixture into the wet mixture until just combined.

    Banana muffin ingredients combined in a medium-sized mixing bowl. The mixture looks thick. An electric hand mixer is on the side.
    Dry ingredients mixed into the wet ingredients.

    Divide the muffin batter evenly into the muffin cups.

    Muffin batter in baking cup inside a muffin baking pan.
    The batter will not fill the cups completely.

    Bake 17 to 20 minutes or until a toothpick inserted into the center comes out clean.

    Baked muffins in a muffin baking pan.
    The muffin tops will be a rich golden shade.

    When done, immediately remove the muffins from the muffin tin and place them on a cooling rack.

    Bisquick banana muffins on a cooling rack.
    Cool on a cooling rack.

    Substitutions

    Here are a few notes on substitutions. If you experiment with the recipe, please comment and share your experience.

    • Dairy - If you use a dairy-free milk alternative, such as almond milk or oat milk, this recipe becomes dairy-free. Bisquick Original in the United States is dairy-free. Be sure to read ingredient labels.
    • Baking mix - This recipe has only been tested using Bisquick Original.

    Equipment

    • Muffin baking pan: Metal or silicon
    • Baking cups: To prevent the muffins from sticking to the pan
    • Mixing bowls: To mix the batter
    • Whisk: To whisk the ingredients together

    To Serve

    These Bisquick banana muffins are great on their own, but they're especially tasty heated for 20–30 seconds in the microwave and served with butter.

    Two banana muffins stacked on each other on a cooling rack.

    Hot tip

    If you don't want your baking cup soaked through with oil, you can double-line your muffins. You can see in the photo above that the two muffins in the center (which are double-lined) are less oily-looking than the muffins on the side (which only have one baking cup).

    Storage

    Allow the muffins to cool completely before storing.

    Store in an airtight container lined with a paper towel for 3 to 4 days at room temperature. Keep the muffins in a single layer. Using a paper towel will prevent the muffins from becoming soggy.

    To freeze: Wrap the individual muffins tightly in plastic wrap. Put the wrapped muffins in a freezer bag and remove as much air from the bag as possible. Store frozen muffins for up to 3 months.

    The muffins can be thawed at room temperature for about an hour or in the microwave unwrapped on a paper towel or microwave-safe plate on high for 30 seconds.

    📖 Recipe

    Bisquick banana muffin with baking cup peeled off.
    Pin Recipe Save Recipe Saved! Email Print

    Bisquick Banana Muffins

    These Bisquick banana muffins are moist, flavorful, and easy to make with Bisquick Original Pancake & Baking Mix.
    5 from 4 votes
    Recipe by: Kelsey Smith
    Prep time: 10 minutes
    Cook time: 20 minutes
    Total time: 30 minutes
    Servings: 12 muffins

    Equipment

    • Muffin baking pan
    • Baking cups
    • Mixing bowls
    • Whisk

    Ingredients
      

    • ⅓ cup sugar
    • ¼ cup canola oil
    • 2 eggs
    • 3 very ripe bananas mashed
    • 1 teaspoon vanilla
    • 2 cups Bisquick Original Pancake & Baking Mix
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • ¼ teaspoon ground cinnamon

    Instructions
     

    • Preheat oven to 375°F. Grease a 12-cup muffin tin with baking spray or line it with baking cups.
    • In a large mixing bowl, beat the sugar, vegetable oil, eggs, bananas, and vanilla with a whisk or hand mixer.
    • In a small mixing bowl, combine the remaining ingredients. Then, mix the dry mixture into the wet mixture until just combined.
    • Divide the muffin batter evenly into the muffin cups. Bake 17 to 20 minutes or until a toothpick inserted into the center comes out clean. When done, immediately remove the muffins from the muffin tin and place them on a cooling rack.

    Notes

    To store: Allow the muffins to cool completely before storing. Store in an airtight container lined with a paper towel for 3 to 4 days at room temperature. Keep the muffins in a single layer. Using a paper towel will prevent the muffins from becoming soggy.
    To freeze: Wrap the individual muffins tightly in plastic wrap. Put the wrapped muffins in a freezer bag and remove as much air from the bag as possible. Store frozen muffins for up to 3 months. The muffins can be thawed at room temperature for about an hour or in the microwave unwrapped on a paper towel or microwave-safe plate on high for 30 seconds.
    Recipe adapted from Betty Crocker.

    Nutrition

    Calories: 186kcalCarbohydrates: 25gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 28mgSodium: 406mgPotassium: 149mgFiber: 1gSugar: 12gVitamin A: 59IUVitamin C: 3mgCalcium: 42mgIron: 1mg
    Course: Breakfast
    Cuisine: American
    Keyword: banana, muffins
    Tried this recipe?Rate it to let me know how it was!

    FAQs

    What is Bisquick?

    Bisquick is a pre-made baking mix containing flour, shortening, salt, sugar, and baking powder.

    Why bake with Bisquick?

    Bisquick is convenient, especially if you already have it on hand. Bisquick contains all-purpose flour, shortening (i.e., vegetable oil), salt, sugar, and leavening ingredients (including baking soda), so you need less (or none) of these ingredients, depending on the recipe.

    Why do bananas need to be very ripe for banana bread?

    Very ripe bananas are extra sweet compared to underripe bananas. This makes your banana bread or banana muffins taste even better.

    Food safety

    • Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw eggs and raw egg-containing foods.

    See more egg safety guidelines at FDA.gov.

    Banana muffin with paper baking cup peeled back. Text at the top says Bisquick Banana Muffins.Banana muffin stacked on top of another muffin. Text at the top says Bisquick Banana Muffins.

    More Breakfast

    • Southern Country Gravy Recipe
    • Biscoff Overnight Oats
    • Brioche French Toast Casserole
    • Vanilla Overnight Oats

    About Kelsey Smith

    I am a freelance content writer for college-level textbooks by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working on college textbooks, you might find me here, sharing recipes, social media tutorials, and more.

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    1. miriam says

      August 22, 2022 at 8:17 pm

      5 stars
      with this recipe can i make donuts instead , anyone out there give me a reply asap PLEASE
      THANK YOU

      Reply
      • Kelsey Smith says

        August 23, 2022 at 10:40 am

        Betty Crocker has a banana donut recipe you might try instead.

        Reply
    2. Angelia says

      May 02, 2022 at 6:04 pm

      5 stars
      “These are really good really really good. These are the best muffins I have ever had. I am keeping this recipe.” said my 9 year old grandchild. The recipe was followed and made by her. I was easy.

      Reply
      • Kelsey Smith says

        May 04, 2022 at 10:39 am

        Thank you so much for sharing that, that makes me so happy.

        Reply

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    Hi, I'm Kelsey! I am a freelance content writer for college-level textbooks by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working, you might find me here, sharing easy comfort food recipes.

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