Make these easy Bisquick banana muffins with ripe bananas, brown sugar, Bisquick mix, and vanilla. Quick, fluffy, and comforting.
You know that one banana? The one in the bowl that went from sunny yellow to freckled to full-on brown-in-a-bad-way in what feels like 36 hours? That banana’s not bad. That banana’s ready.
I used to toss them. I know, I know. Shameful. But now? I see one on the counter and I think, Okay, muffin time. And nine times out of ten, I’m reaching for this Bisquick banana muffins recipe. It’s not fancy. It doesn’t ask much of you. One bowl. No mixer. And it somehow manages to feel like you’re winning at life when you’re really just saving overripe produce from the compost bin.
I remember the first time I made these was on a Monday morning that already felt like a whole week. My kid had spilled juice on the only pair of pants that still fit, I had two meetings back-to-back, and the bananas on the counter looked like they’d been through some stuff emotionally. So I mashed, stirred, baked, and ended up with a tray of warm, fluffy muffins that turned the whole vibe around. Something about that smell… like hope, but banana-scented.
Why You’ll Love This Bisquick Banana Muffins Recipe?
Here’s the truth: I bake a lot, but I don’t always feel like doing it. These muffins are what I make when I want something cozy and good but have zero patience for anything fussy. You don’t need to sift, cream, or even overthink.
You just:
-
Mash your bananas.
-
Dump everything in a bowl.
-
Stir.
-
Bake.
They’re quick, flexible, and kind of magical in that “wait, these came out of my kitchen?” kind of way. You can eat them for breakfast, toss them in a lunchbox, or bribe your kids to finish their math homework with one. I’ve tested all of the above.
Ingredient Notes:
-
Bisquick (2 cups): This is the “cheat code” part of the recipe. It’s flour, baking powder, and a pinch of salt all in one. Makes your life easier and your muffins rise like a dream.
-
Bananas (1 1⁄3 cups mashed, or ~3 bananas): The softer and browner, the better. These are the bananas that lived a good life. They’re going out strong.
-
Brown Sugar (½ cup): Adds depth and keeps the muffins moist. Also makes your kitchen smell amazing while they bake.
-
Egg (1): Just to hold things together. If it cracks weird and you get some shell in there, welcome to the club.
-
Milk (3 tablespoons): Helps loosen the batter. I’ve used oat milk when I ran out of regular. Still worked.
-
Vegetable Oil (2 tablespoons): Or melted butter if you’re feeling extra. I once used olive oil and it gave a weird pizza undertone. Would not recommend.
-
Vanilla Extract (1 teaspoon): If you skip this, I won’t be mad. But I also won’t guarantee the same magic.
-
Chocolate Chips (½ cup, optional): Optional, yes. But also… why would you not?
How To Make Bisquick Banana Muffins?
Step 1: Preheat the oven
400°F. Get it hot while you stir. Muffins like a warm start.
Step 2: Line your muffin tin
Paper liners or just grease the pan. I once used torn parchment paper. It worked, kind of. Rustic, let’s say.
Step 3: Mix everything in one bowl
Mash your bananas first, then toss in the egg, sugar, milk, oil, vanilla, and Bisquick. Stir it up. If it looks too thick, add a splash more milk. If it’s lumpy, good. Overmixing is where muffins go to die.
Want To Save This Recipe?
Step 4: Add the fun stuff
Fold in chocolate chips, nuts, or nothing at all. You’re the boss here.
Step 5: Fill the cups
Spoon the batter into your muffin cups about ⅔ full. They’ll puff up nicely.
Step 6: Bake
15–20 minutes. Tops should look golden and bounce back when you gently poke them. Toothpick test? Sure, but honestly, just trust your nose. When they smell done, they probably are.
Step 7: Cool (or eat one warm with butter and regret nothing)
Let them sit in the pan for 5 minutes so they set. Then remove and try not to eat three in a row. (I always fail this part.)
Storage Options:
Room temp: 2–3 days in an airtight container.
Fridge: Not my favorite—makes them a bit chewy.
Freezer: YES. Wrap each one in foil or plastic, pop them in a zip bag, and freeze for up to 2 months. Reheat in the microwave for 10–15 seconds and it’s like you just baked them.
Variations and Substitutions:
-
Add cinnamon. A pinch in the batter changes the whole vibe.
-
Top with sugar. Sprinkle turbinado sugar on top before baking for a little crunch.
-
Use nuts. Walnuts or pecans make these feel almost like banana bread in muffin form.
-
Skip the sugar. Go lighter on the sweet if your bananas are really ripe.
-
No bananas? Sub pumpkin or mashed sweet potato. It works in a pinch.
What to Serve with Bisquick Banana Muffins?
-
Coffee. Always coffee.
-
Peanut butter. Trust me—split a muffin and slather it.
-
Yogurt and berries. If you’re feeling brunchy.
-
A quiet moment. No really—sit down and eat one slow. You deserve it.
Frequently Asked Questions:
Can I make this into a loaf?
Yep. Bake at 350°F for 45–50 minutes in a greased loaf pan.
Can I double the recipe?
Yes! Just use two pans or bake in shifts. The batter holds up.
Do I have to use Bisquick?
For this recipe, yeah. It’s the shortcut that makes it all work. If you want a from-scratch version, we’ll talk about that next time.
This Bisquick Banana Muffins Recipe is one of those small wins. It’s not about impressing anyone. It’s about taking what you’ve got (hello, neglected bananas) and turning it into something warm, sweet, and completely comforting.
It’s imperfect. It’s fast. It makes your kitchen smell like a bakery for just long enough to trick your brain into believing everything is calm and under control. Even if you’re eating one while standing barefoot in the kitchen, in pajamas, at 9 a.m. on a Monday.
If you try them, let me know. Did you go full chocolate chip overload? Did your kid eat the tops off all of them and leave you with muffin stumps? I wanna hear all about it.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Bisquick Banana Muffins Recipe
Ingredients
- 2 cups Bisquick baking mix
- 1⅓ cups mashed ripe bananas approximately 3 medium bananas
- ½ cup packed light brown sugar
- 1 large egg lightly beaten
- 3 tablespoons milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips optional
Instructions
Preheat the Oven
- Preheat the oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or lightly grease the cups with nonstick cooking spray.
Prepare the Batter
- In a medium mixing bowl, place the Bisquick baking mix. Stir briefly to break up any clumps.
- In a separate bowl, combine the mashed bananas, brown sugar, egg, milk, vegetable oil, and vanilla extract. Stir until all wet ingredients are fully incorporated.
- Gradually pour the wet mixture into the bowl with the Bisquick. Mix gently until just combined—do not overmix. The batter should be slightly lumpy.
- If using, fold in the chocolate chips at this stage.
Portion the Batter
- Spoon the batter evenly into the prepared muffin cups, filling each approximately two-thirds full.
Bake
- Place the muffin tin in the preheated oven and bake for 15 to 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool and Serve
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
