Bisquick Muffins Recipe

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

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4.34 from 3 votes

Transform ripe bananas and Bisquick baking mix into the best banana muffins ever!

Prep Time10

Cook Time25

Total Time31

Course: Breakfast

Cuisine: American

Servings: muffins

Author: June Albertson-Dick

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.

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