These Bisquick banana muffins are bursting with powerful banana flavor and super easy to put together. You need less than 30 minutes on hand to bake them. These moist and fluffy banana muffins are going to be your new favorite. If you like muffins then you’ll also enjoy my Banana Chocolate Chip Muffins, Old Fashioned Blueberry Muffins, Peach Cobbler Muffins, Lemon Poppy Seed Muffins and Apple Cinnamon Muffins.
Baking with Bisquick Baking Mix
We have all grown up with eating Bisquick pancakes in breakfasts at home. It was one of the treats saved for the weekends. Bisquick is a versatile baking mix that is used for numerous purposes. You can make fluffy pancakes, delicious muffins, amazing cookies, flaky biscuits, cobblers, shortcakes, pizza doughs, orange and cinnamon rolls and much more. In short, the possibilities are endless.
The baking mix is made with a right combination of flour, leavening agents, shortening, sugar and salt. It was invented in the 1930’s in the U.S. Since then, this pre-mixed baking mix has been a hit and a staple ingredient for most of the kitchens in the U.S.
Table of Contents
Why This Recipe Works?
- Super Easy: These muffins are super easy to bake together and even an amateur baker will get the best results.
- 30-minutes & One-Bowl recipe: You only need 30-minutes to prepare these muffins. It is also a one-bowl recipe.
- Bisquick Baking Mix: The baking mix in this recipe does all the magic and you’ll not have to worry about gathering different ingredients. It’s already done.
- Moist and Fluffy: These muffins are fluffy and super-moist, and they will just melt-in-your-mouth.
- Few Ingredients: You only require a few ingredients to bake these muffins.
- Avoid Food Waste: By utilizing the overripe bananas in these muffins you’ll be avoiding food waste.
Bananas tend to go from light shade to brown in a jiffy. This is because of the oxidation process. However, the brown and overripe bananas are absolutely perfect to eat and to bake with. The best part is that because of the oxidation, the bananas are loaded with sweetness and moisture that makes your bakes great. The overripe bananas are rich with high antioxidants and contains high vitamin C levels.
Tip: Don’t have time to bake with overripe bananas? No worries, freeze the bananas for up to 2 months.
Pro Tip # 1 - Room Temperature Ingredients
Always use room temperature ingredients (unless otherwise specified) for baking. Ingredients such as butter, eggs and other dairy ingredients like milk, sour cream, yogurt form an emulsion by trapping air inside the batter. The trapped air expands in the oven resulting in perfect baked treats.
- Bisquick Baking Mix: gives structure to these muffins. Use the regular baking mix easily available in the market.
- Castor Sugar: use white sugar.
- Brown Sugar: helps to keep the muffins moist and adds a caramelized flavor.
- Vegetable Oil: use any regular vegetable oil.
- Bananas: use spotty bananas for these muffins.
- Vanilla Extract: enhances the overall flavor.
- Buttermilk: adds moisture to the muffins.
- Egg: acts as a leavening agent and to bind the batter together.
- Chopped Walnuts: adds the perfectly nutty and crunchy flavor.
Pro Tip # 2 - Digital Scale
Use a digital scale to measure all-purpose flour and other dry ingredients. To measure with cup, fluff up the all-purpose flour container using a spoon, then scoop out the flour with spoon into the measuring cup. Never scoop out of the container. It may result in more flour than required resulting in dense bakes.
These are basic process shots for this recipe. For detailed instructions refer to the recipe card at the bottom of this post.
1. Take a bowl and add the bisquick mix, castor sugar, brown sugar and whisk until combined.
2. Mix in the mashed bananas, vegetable oil, egg, buttermilk and vanilla extract.
3. Mix in the chopped walnuts.
4. Using an ice-cream scoop, fill in the muffin liners and bake.
- Nuts: Use pecans in 1:1 ratio of walnuts in this recipe.
- Chocolate Chips: Love chocolate? Use chocolate chips in 1:1 ratio for walnuts in these muffins.
- Shredded Coconut: Add shredded coconut instead of walnuts in the same amount in this recipe.
- Cinnamon Powder: Use cinnamon powder in these muffins to further enhance the flavor. Use ½ - 1 teaspoon of the spice as per your choice.
- Low fat version: If you’re watching your diet, use the low fat Bisquick baking mix for this recipe.
- Butter: You may replace the vegetable oil with an equal amount of melted butter. The butter will add more taste but remember the texture will be on the dry side. To keep them super moist, use vegetable oil as mentioned in the recipe card below.
- Gluten Free: Do you want to make the gluten free version of these bisquick banana muffins? Use Gluten-Free Bisquick baking mix in 1:1 ratio of the bisquick baking mix in this recipe.
- Muffin baking pan/tray.
- Muffin liners.
- Measuring cups and spoons.
- Digital scale.
- Medium sized bowls.
- Once the muffins are at room temperature, store them in an air-tight container for up to 4 days.
- You can freeze these muffins for up to 3 months. Wrap each muffins in plastic wrap and then stash the muffins together in an airtight container or a plastic bag and place in the freezer. To defrost, let the muffins sit overnight in the fridge or keep them on the counter for about 3 – 4 hours. You may heat them in the microwave as well if you like the muffins warm.
Frequently Asked Questions
Yes, you can easily do it. Use melted butter in same ratio as the vegetable oil in this recipe. Refer to the substitution section for more information on using butter.
Feel free to use any vegetable oil, coconut oil, avocado oil or even vegetable shortening for this recipe.
By all means. You can easily double the recipe to make 24 muffins.
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Bisquick Banana Muffins
- Muffin tray
- Digital Scale
- ice-cream scoop
- Measuring Cups and Spoons
- Cupcake/muffin liners
- medium-sized bowls
- 2 cup bisquick baking mix (240 g)
- ¼ cup castor sugar (55 g)
- ¼ cup brown sugar (55 g)
- 2 tablespoon vegetable oil (30 ml)
- 3 ripe bananas (1 ½ cup) mashed
- 1 teaspoon vanilla extract (5 ml)
- ⅓ cup chopped walnuts (50 g)
- 1 egg large
- ¼ cup buttermilk (55 g)
- Preheat the oven at 400 F. Line a muffin tray with muffin liners. Set aside.
- Take a large bowl and add the bisquick mix, castor sugar, brown sugar and whisk until there are no lumps.
- Add the mashed bananas, vegetable oil, egg, buttermilk and vanilla extract and mix until just combined.
- Pour the mixture in the muffin liners, filling each of them about ⅔ of the liner.
- Place the muffin tray into the middle rack of the oven. Bake for about 15 – 18 minutes until the muffins are done and the toothpick inserted in the center comes out clean.
- Let them cool for 30minutes before serving.