Soft, warm, and just the right amount of sweet, these Bisquick banana muffins are loaded with ripe bananas, vanilla, sugar, and a hint of crunch from chopped walnuts. They rise into perfect golden domes and fill your kitchen with the kind of cozy, baked-banana aroma that feels like a weekend morning—even on a Tuesday.
You’ll mash, mix, and pop these into the oven in under 10 minutes. No fancy equipment needed, just good bananas and an oven that cooperates.
If your bananas have gone from “cute snack” to “questionable science experiment,” don’t toss them! This is where they shine. These muffins land somewhere between a fluffy pancake and banana bread—pillowy-soft, slightly chewy on the edges, and just sweet enough to eat as-is (though a dab of butter and cinnamon never hurt). Pair them with coffee, tuck one into a lunchbox, or sneak a midnight snack. No judgment.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Bisquick Banana Muffins Recipe
These are not uptight muffins. They don’t ask for room-temperature eggs or sifted flour or 42 bowls. Just a spoon and a good attitude.
- Ridiculously simple to make: You toss everything in one bowl, swirl it around a few times, and boom—batter.
- Minimal dishes, maximum joy: There’s literally one mixing bowl involved. Less cleanup, more warm muffins.
- Staple pantry ingredients: Odds are you’ve already got everything on hand. Even those bananas you forgot about.
- Soft and moist every time: Thanks to the banana trifecta, the texture lands right between cake and cloud.
- Sweet but not cloying: Just enough sugar to lift the banana without sending you into sugar-crash-ville.
- Optional walnuts = instant upgrade: They’re like little pops of nutty crunch hiding in every third bite.
Ingredient Notes
No complicated stuff here, but a few tips go a long way with simple pantry-friendly recipes.
- Bisquick baking mix: This is your shortcut to fluffy, reliable muffins. It replaces flour, baking powder, and a bit of salt in one scoop.
- Ripe bananas: Go for deeply speckled, borderline-black bananas. They’ll mash easily and bring that concentrated banana flavor we want.
- Egg: Helps bind everything together. If you’re in an egg crisis, I’ve turned to a flax egg in a pinch and lived to tell the tale.
- Sugar: Just enough to balance the bananas without overwhelming their flavor. You can adjust it up or down a smidge based on preference.
- Cooking oil: Keeps things moist and tender. I use neutral oils like canola or vegetable—nothing too flavored.
- Vanilla extract: Adds warmth and depth. It’s subtle, but I’d notice if it weren’t there.
- Chopped walnuts: Totally optional, but they add lovely texture and earthiness. Think past banana bread and into banana better.
How To Make This Bisquick Banana Muffins Recipe
You’re about to smell warm banana heaven. If you’ve got 10 minutes and a muffin tin, you’re in.
- Preheat the oven: Set it to 400°F and let it warm up while you mash, mix, and snack on a rogue walnut or two.
- Mix the muffin batter: In a big ol’ bowl, dump in the Bisquick, mashed bananas, egg, oil, vanilla, and sugar. Stir gently until everything is combined—no need to beat it into submission. A few lumps are okay (it’s not a beauty contest).
- Fill your muffin tin: Spray it with cooking spray (or use liners if you’re team tidy). Fill each muffin cup about two-thirds full. This gives them room to puff up without erupting like little batter volcanoes.
- Optional sweet sprinkle: Feeling extra? Mix cinnamon and sugar and sprinkle it on top before baking. It forms a golden, slightly crunchy lid. I highly recommend.
- Bake (and sniff wildly): Slide the tray into the oven and bake for 15 to 20 minutes. Do the ol’ toothpick test—poke a muffin, and if it comes out mostly clean (a moist crumb or two is fine), they’re ready.
Storage Options
Let your muffins cool completely before storing—seriously, don’t rush this unless you want soggy tops.
Once cooled, you can keep them in an airtight container on the counter for about 2 days. If your kitchen is steamy or you want to stretch out their lifespan, stash them in the fridge for up to a week. A quick 10 seconds in the microwave brings back their soft, cozy magic.
Wondering “But can I freeze it?” Absolutely. Wrap each muffin in plastic wrap, then toss them in a freezer bag. They’ll hang tight for about 2–3 months. When you’re muffin-hungry, microwave one for 30-ish seconds or bake at 350°F for 10 minutes if you like a crispier top.
Need something equally freezer-friendly? These Oreo brownies are pretty stash-worthy too.
Variations and Substitutions
This recipe plays well with others. Feel free to tweak away—and use what you’ve got.
- No walnuts: Swap in pecans, sunflower seeds, or even mini chocolate chips if you’re in the mood for dessert-y.
- Flavored oil or butter: Melted coconut oil or browned butter will totally change the game (in a good way).
- Add spices: A dash of cinnamon or nutmeg adds cozy warmth. Cardamom if you’re feeling a bit fancy.
- Vegan modification: Use a flax egg (1 tbsp ground flax + 2.5 tbsp water) and plant-based milk instead of oil if you want to go dairy-free too.
- Sweetener swap: You can totally use honey, maple syrup, or even mashed dates. Speaking of, this handy post covers date substitutions if you’re out.
What to Serve with Bisquick Banana Muffins
These muffins don’t need much, but if you want to round them out (or just keep eating), here’s what pairs well.
- Coffee, tea, or something stronger: Obviously, they belong next to a mug. Rich pour-over coffee, cinnamon chai, or even this ginger blood orange cocktail if it’s brunch-ish.
- Yogurt and fruit: A scoop of Greek yogurt with honey and berries turns this into a makeshift breakfast parfait situation. Plus, yogurt has that tang that plays real nice with banana.
- Eggs two ways: Soft scrambled or a poached egg on the side gives you a savory anchor so your meal isn’t flying solo on banana wings.
- Nut butter spread: Slather peanut butter or almond butter on a warm muffin. Add a slice of fresh banana if you’re living dangerously.
- Cheese plate hybrid: Hear me out. A little aged cheddar with one of these muffins? That salty-sweet combo is weirdly mesmerizing.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use frozen bananas instead of fresh?
Yes, and honestly, they’re perfect here. Just thaw them completely and drain off any excess liquid. Frozen bananas tend to turn super soft when thawed—like, almost pudding—which makes them ideal for muffin batter. Slightly gross to look at, but magic in baked goods.
Why do my banana muffins sink in the middle?
Usually, that’s because they were underbaked or the batter was overmixed. Be sure to follow the toothpick trick and don’t get too enthusiastic with your stirring. Overmixing can make your muffins dense in the middle, which leads to that classic collapsed look. Still edible, just… wonky-shaped.
Can I make these muffins without Bisquick?
You can, but you’ll need to replace the Bisquick with a DIY mix: about 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 2 tablespoons of cold butter mixed in. It works, but using Bisquick does make it delightfully lazy in the best way.
Do these muffins freeze well after baking?
They sure do. Let them cool completely first (moisture is not your friend in the freezer), then wrap each in plastic wrap or foil. Toss them into a bag or container, and you’ve got backup breakfast for the next couple months. Just reheat and pretend you baked them fresh. I won’t tell.
Bisquick Banana Muffins
Ingredients
Wet Ingredients
- 3 (330 g) ripe bananas mashed (about 1 to 1½ cups)
- 1 large egg
- 1/3 cup (66 g) granulated sugar
- 1/4 cup (60 ml) vegetable oil or canola oil
- 1 tsp (5 ml) vanilla extract
Dry Ingredients
- 2 cups (240 g) Bisquick baking mix
Optional Toppings/Extras
- 1/2 cup (55 g) chopped walnuts optional
- 1 tbsp (12 g) cinnamon sugar optional, for sprinkling on top
Equipment
- Muffin tin
- Mixing bowl
- Fork or potato masher
- Spoon
- Measuring cups
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, mash the ripe bananas with a fork or potato masher until mostly smooth.
- Add egg, sugar, vegetable oil, and vanilla extract to the bananas. Stir well to combine.
- Add the Bisquick baking mix to the wet mixture. Stir gently until just combined—do not overmix. Fold in walnuts if using.
- Spoon batter evenly into the prepared muffin tin, filling each cup about 2/3 full. If desired, sprinkle the tops with cinnamon sugar.
- Bake for 15-20 minutes, or until tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
• For a vegan version, use a flax egg and swap in plant-based milk or oil.
• Mini chocolate chips can be subbed for walnuts—or used in addition for extra joy!
• Muffins freeze beautifully. Defrost individually in the microwave or oven as needed.
