Bisquick Banana Muffins

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.

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.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Equipment
• To Serve
• Tip
• Storage
• FAQs
• 📖 Recipe
• Food safety

Ingredients

This banana muffin recipe calls for a few pantry staples.

• sugar
• canola oil
• eggs
• very ripe bananas, mashed
• vanilla
• Bisquick Original Pancake & Baking Mix
• baking soda
• salt
• ground cinnamon

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.

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.

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
• Baking cups
• Mixing bowls
• Whisk

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.

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.

FAQs

📖 Recipe

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.