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. The Bisquick mix makes it even easier because you don't need to add your own baking soda.
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This banana muffin recipe calls for a few pantry staples.
- canola oil
- very ripe bananas, mashed
- Bisquick Original Pancake & Baking Mix
- baking soda
- ground cinnamon
See the recipe card for quantities.
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.
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.
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.
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.
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).
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.
Bisquick is a pre-made baking mix containing flour, shortening, salt, sugar, and baking powder.
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.
Very ripe bananas are extra sweet compared to underripe bananas. This makes your banana bread or banana muffins taste even better.
Bisquick Banana Muffins
- 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
- 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.
Note: Nutrition was estimated using WP Recipe Maker.
- 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.