Bisquick Banana Muffins

Bisquick banana muffin with baking cup peeled off.

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4.78 from 9 votes

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

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Keyword: banana, muffins

Servings: muffins

Calories: 186kcal

Author: Kelsey Smith

Equipment

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