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The Best Bisquick Banana Muffins Recipe

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Do you ever want muffins for breakfast but don’t think you have the time or the ingredients? Not anymore, this is the best Bisquick Banana Muffins recipe! They are ready in no time, with only a few ingredients and make a quick snack.

Banana muffins in a muffin tin with a fresh slice of banana on top.
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Can you make Banana Muffins with Bisquick

The great news is that yes, you can make easy banana muffins with Bisquick. In fact, it is a fabulous and simple way to make moist tender banana muffins with simple ingredients.

Overripe bananas are such a wonderful way to add sweetness and a powerful banana flavor to almost any kind of baking. While these banana Bisquick muffins are awesome, these overripe banana recipes are my favorite recipes too!

What goes into this Recipe

The ingredients needed to make banana muffins with bisquick.
  • Bisquick: Carefully measure the Bisquick to be sure that you are getting the right amount of baking mix.
  • Brown Sugar: Gives the muffins a rich sweet flavor that granulated sugar can’t do.
  • Melted Butter: Another way to add great flavor.
  • Sour Cream: Used instead of milk for a nice tangy flavor that goes great with the sweetness from the brown sugar and bananas.
  • Vanilla Extract: Adds a great depth of flavor to baking.

See recipe card for full information on ingredients and quantities.

Substitutions/Variations

Gluten Free- Bisquick has a wonderful gluten free mix that works wonderfully. They also have a reduced-fat Bisquick that would help make them lower in calories.

Dairy Free- Use vegetable oil instead of butter and almond milk or coconut milk yogurt for the sour cream to create a great dairy free muffin.

Additions- This muffin would be amazing with the addition of a cup of chocolate chips {like this Chocolate Chip Muffin} or peanut butter chips, coconut flakes or chopped nuts. Fresh or frozen blueberries could also be added to create banana blueberry muffins.

How to make Bisquick Banana Muffins

1. Combine the Bisquick mix, brown sugar and ground cinnamon in a large bowl and whisk. Then add the remaining ingredients, including the mashed bananas. Using brown bananas is best.

2. Stir the ingredients together just until combined, making sure to not overmix.

Steps 1 and 2 of making banana muffins with bisquick. 1, whisk dry ingredient and add wet ingredients to a bowl. 2, mix the ingredients together being careful to not overmix.

3. Use a large cookie scoop {or about a 1/4 cup} to fill the muffin tin cups 3/4 full of muffin batter. The muffin cups should be lined with paper liners or nonstick cooking spray.

4. Bake in a 425 degree preheated oven for 5 minutes, after 5 minutes turn the oven down to 350 degrees for an additional 15-20 minutes. Remove from the oven and cool for a few minutes on a wire rack. You can tell the muffins are done when a toothpick comes out without batter or the muffin tops are golden brown.

Steps 3 and 4 of making banana muffins. 3, fill muffin cups. 4, bake muffins.

Expert Tips

  • Use super ripe bananas for best results. The browner the banana, the sweeter it is.
  • To easily mash the bananas, use a potato masher. This will make the job super easy and only take a few seconds.
  • Don’t over measure the Bisquick. If you add too much to the batter it will result in a dry muffin.
  • Use room temperature ingredients. Doing so allows you to easily mix the ingredients together.
  • Mix the ingredients by hand. It is so important to not over mix muffins, so mixing by hand will allow you to control this much easier than using an electric mixer.

Storing/Freezing

Store: Store leftover muffins in an airtight container for up to 3 days or in the refrigerator for 4 days.

Freeze: These muffins will freeze well for up to 3 months when individual muffins are wrapped in plastic wrap and stored in a freezer bag.

Recipe FAQs

What makes a muffin light and fluffy?

The fluffiest muffins can easily be accomplished by not over mixing the batter and being sure that you have the correct amount of Bisquick. Adding too much baking mix to the batter will result in a heavier and more dense muffin that can also be a little dry.

Why are my banana muffins so tough?

The simple answer is that the batter was over mixed. It is SUPER important to be sure that you are only mixing the ingredients until just combined. I encourage you to mix the batter by hand so that you can easily control when to stop mixing.

How can I make my muffins more moist?

There are a few things you can do to ensure you get a moist muffin. Baking in a cupcake liner will help because it creates a barrier between the hot pan and batter.

Also be sure to have the dry ingredients whisked and add the wet ingredients at one time. Finally, do not over bake the muffins. Remove from the oven once they are baked through and the top is golden brown.

What do I serve with banana muffins?

Although they are great on their own, they are also wonderful with other easy breakfast recipes.

Serve easy Bisquick muffins with Cheesy Ham Casserole or Pigs in a Blanket Casserole for a delicious breakfast.

A Banana Bisquick Muffin without the cupcake wrapper.

Do you love making easy Bisquick recipes? Try one of these easy recipes…

Did you try this recipe?
Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!

Bisquick Banana Muffins in a muffin tin with a fresh banana slice on top.

The Best Bisquick Banana Muffins Recipe

Transform ripe bananas and Bisquick baking mix into the best banana muffins ever!
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 31 minutes
Servings: 12 muffins
Calories: 214kcal
5 from 2 votes
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Ingredients

  • 2 ½ cups Bisquick baking mix
  • ½ cup brown sugar {lightly packed}
  • ¼ teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 2 eggs
  • ¼ cup butter {melted}
  • ¼ cup sour cream
  • 2 ripe bananas {mashed}

Instructions

  • Preheat the oven to 425°. Line a 12 cup muffin pan with paper liners {or generously spray each cup with nonstick cooking spray} and set aside.
  • In a large bowl combine the pancake mix, brown sugar and cinnamon. Whisk {or sift} the ingredients together to remove any lumps.
  • Next, add the vanilla extract, eggs, melted butter, sour cream and mashed bananas to the dry mixture. Gently mix the wet ingredients into the dry ingredients and mix until just combined {be sure to not over mix}.
  • Use a large cookie scoop {or about 1/4 cup of batter} and fill each one of the muffin cups 3/4 full.
  • Bake for 5 minutes, then turn the oven down to 350° and continue baking for 15-20 minutes. You will be able to tell that the muffins are done by either pressing down on the muffin and it springs back, using a toothpick in the center and it comes out clean or until they are a light golden brown.
  • Cool in the pan for 10 minutes. Remove and serve. Leftovers can be stored in the refrigerator for up to 4 days in an airtight container.

Notes

  • Use super ripe bananas for best results. The browner the banana, the sweeter it is.
  • To easily mash the bananas, use a potato masher. This will make the job super easy and only take a few seconds.
  • Don’t over measure the Bisquick.If you add too much to the batter it will result in a dry muffin.
  • Use room temperature ingredients. Doing so allows you to easily mix the ingredients together.
  • Mix the ingredients by hand. It is so important to not over mix muffins, so mixing by hand will allow you to control this much easier than using an electric mixer.
  • These muffins will freeze well for up to 3 months when individual muffins are wrapped in plastic wrap and stored in a freezer bag.
SUBSTITUTIONS/VARIATIONS
Gluten Free- Bisquick has a wonderful gluten free mix that works wonderfully. They also have a reduced-fat Bisquick that would help make them lower in calories.
Dairy Free- Use vegetable oil instead of butter and almond milk or coconut milk yogurt for the sour cream to create a great dairy free muffin.
Additions- This muffin would be amazing with the addition of a cup of chocolate chips {like this Chocolate Chip Muffin} or peanut butter chips, coconut flakes or chopped nuts. Fresh or frozen blueberries could also be added to create banana blueberry muffins.

Nutrition

Serving: 1muffin | Calories: 214kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 364mg | Potassium: 141mg | Fiber: 1g | Sugar: 14g | Vitamin A: 201IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @PracticallyHomemade or tag #practicallyhomemade!

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