✔ Updated · one-bowl method, no-overmix tips, real calories and storage times
These Bisquick banana muffins turn 3 overripe bananas into a dozen soft, moist muffins with almost no effort. They’re my answer to the bananas nobody wants to eat.
At a glance
The one tip that matters: Use bananas with plenty of brown spots. The riper they are, the sweeter and more banana-flavored the muffins will be.
The baking mix already has the flour, leavening and salt, so you just mash the bananas, whisk in an egg, sugar, oil and vanilla, and stir in the mix. Everything happens in one bowl in about 10 minutes, and the muffins bake in 15 to 18 minutes at 400°F. Add walnuts, chocolate chips or a cinnamon-sugar top to make them your own.
Why You'll Love These Muffins
- One bowl, no mixer, and about 10 minutes of hands-on time.
- Moist and tender, thanks to 3 whole ripe bananas and a little oil.
- Easy to customize with walnuts, chocolate chips, blueberries or a cinnamon-sugar top.
Ingredients for Bisquick Banana Muffins
- Bisquick Original mix: provides the flour, leavening, fat and salt. Any brand of biscuit or baking mix works.
- Ripe bananas: the main source of flavor, sweetness and moisture.
- Sugar: 1/3 cup of granulated sugar; light brown sugar adds a deeper, caramel flavor.
- Egg: binds the batter and gives the muffins structure.
- Oil: keeps the muffins moist. Melted butter works too.
- Vanilla and cinnamon: round out the banana flavor.
- Walnuts (optional): for crunch. Pecans or chocolate chips are good swaps.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Don't overmix. Stir in the baking mix just until no dry streaks remain. Overmixed batter makes tough, tunneled muffins with flat tops. I switch to a spatula, never a whisk, once the mix goes in.
- Measure the mix lightly. Spoon the baking mix into the cup and level it. Scooping straight from the box packs in too much and makes the muffins dry.
- Use really ripe bananas. Heavily spotted or even black-skinned bananas are best. If yours are still yellow, see how to ripen a banana quickly.
- Bake hot. Starting at 400°F helps the muffins rise into tall domes. Check them at 15 minutes, since ovens vary.
- Mix-ins: fold in up to 3/4 cup total of chocolate chips, blueberries, chopped pecans or walnuts. Toss blueberries in a spoonful of the mix first so they don't sink.
- Lighter version: use Bisquick Heart Smart mix, cut the sugar to 1/4 cup and the oil to 2 tablespoons. The muffins will be a little less tender.
Bisquick Banana Muffins
12
muffins10
minutes18
minutes180
kcal33
minutesSoft, moist banana muffins made in one bowl with Bisquick baking mix, 3 ripe bananas, an egg, sugar and oil, with optional walnuts and a cinnamon-sugar top. Bake at 400°F for 15 to 18 minutes.
Ingredients
- For the Muffins
3 medium very ripe bananas, mashed (about 1 1/4 cups)
1/3 cup granulated sugar
1 large egg
3 tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon (optional)
2 cups Bisquick Original baking mix
1/4 cup chopped walnuts (optional)
- Cinnamon-Sugar Topping (optional)
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
Directions
- Make the Batter
- Heat the oven to 400°F. Grease a 12-cup muffin pan with cooking spray or line it with paper liners.
- In a large bowl, mash the bananas with a fork until mostly smooth, with a few small lumps.
- Whisk in the sugar, egg, oil, vanilla and cinnamon, if using, until well combined.
- Add the baking mix and stir with a spatula just until no dry streaks remain. The batter should be thick and a little lumpy. Fold in the walnuts, if using.
- Bake
- Divide the batter among the 12 cups, filling each about 2/3 full. Mix the topping sugar and cinnamon and sprinkle it over the tops, if using.
- Bake for 15 to 18 minutes, until the muffins are golden, the tops spring back when pressed and a toothpick in the center comes out clean.
- Cool in the pan for 5 minutes, then move the muffins to a wire rack. Serve warm or at room temperature.
Notes
- You don’t want to refrigerate them as that will lose their characteristic texture and flavor. But, you can freeze them for up to 2 months. That’s one of the best things about these muffins. They are incredibly moist so they can be frozen. To freeze them properly, wrap each of them in plastic wrap before putting it in an airtight container. Then, put the container in the freezer.
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Storing and Freezing
Let the muffins cool completely before storing them, or the trapped steam will make the tops sticky. Line an airtight container with a paper towel, add the muffins in a single layer and cover with another paper towel. They keep at room temperature for up to 3 days or in the fridge for up to a week; replace the paper towels if they get damp.
To freeze, wrap each cooled muffin in plastic wrap or foil and put them in a freezer bag for up to 3 months. Thaw at room temperature or warm them in a 300°F oven for 5 to 8 minutes. The same freezing method works for my copycat Starbucks pumpkin cream cheese muffins.
More Bisquick and Banana Recipes
Have more ripe bananas? Try our Bisquick banana bread, banana waffles, Starbucks-style banana bread or Magnolia Bakery-style banana pudding. For more easy bakes with the mix, see our Bisquick chocolate chip muffins, Bisquick coffee cake and the full list of Bisquick recipes.
Frequently Asked Questions
How many bananas do I need for Bisquick banana muffins?
Use 3 medium very ripe bananas, which makes about 1 1/4 cups mashed. If your bananas are small, use 4. Too little banana makes the muffins drier, while much more makes them heavy and gummy in the center.
Can I make banana bread with this recipe?
Yes. Spread the batter in a greased 9×5-inch loaf pan and bake at 350°F for 50 to 60 minutes, until a toothpick in the center comes out clean. Tent with foil if the top browns too fast.
Can I use butter instead of oil?
Yes, and I do when I want a richer muffin. Use 3 tablespoons of melted and slightly cooled butter. Butter adds flavor, while oil keeps the muffins a little softer and moister for longer.
How do I store banana muffins?
Cool them completely, then store in an airtight container lined with a paper towel at room temperature for up to 3 days, or in the fridge for up to a week. Freeze individually wrapped muffins for up to 3 months.
How do I reheat frozen muffins?
Thaw them at room temperature for 1 to 2 hours, or microwave a frozen muffin for 20 to 30 seconds. To refresh the tops, warm thawed muffins in a 300°F oven for 5 to 8 minutes.
