Bisquick Banana Muffins Recipe
This Bisquick Banana Muffins Recipe combines ripe bananas, Bisquick mix, brown sugar, and vanilla to create soft, fluffy muffins that are quick to prepare and perfect for breakfast or snacking.
12 Servings
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
To make this recipe gluten-free, substitute the traditional Bisquick baking mix with a certified gluten-free version of Bisquick or another 1:1 gluten-free baking mix that includes leavening agents. Additionally, confirm that all optional ingredients, such as chocolate chips, are labeled gluten-free to avoid cross-contamination.