Bisquick Banana Muffins
These Bisquick banana muffins are moist, flavorful, and easy to make with Bisquick Original Pancake & Baking Mix.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Keyword: banana, muffins
Servings: 12 muffins
Author: Kelsey Smith
- 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.
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.
Calories: 186kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 406mg | Potassium: 149mg | Fiber: 1g | Sugar: 12g | Vitamin A: 59IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg