Bisquick banana muffins are super soft and incredibly flavorful, thanks to overripe bananas and a crunchy cinnamon topping. This easy no-mixer muffin recipe comes together quickly and is a delicious grab-and-go breakfast, snack, and brunch.
Easy banana muffins with Bisquick
Perfectly moist and fluffy, these simple but delicious Bisquick banana muffins are going to become a new favorite. They’re full of mouthwatering aromas and lightly spiced with cinnamon without being overly sweet, making them a great choice for breakfast and snacking.
These pancake mix banana muffins are so easy to whip up, you don’t need to break out the mixer. You’ll only need 2 bowls, a muffin pan, and 30 minutes to make this easy banana muffin recipe. They will be a hit with your family!
Have a few sweet, overripe bananas on your counter? They are the perfect addition to this Bisquick banana recipe. You’ll also need a couple of other things that are probably already in your pantry. Scroll down to the recipe card for full ingredient measurements.
- Original Bisquick mix: Bisquick is a premade baking mix made of flour, cornstarch, shortening, salt, and leavening. It’s an excellent option for muffins because it replaces the flour and baking soda/baking powder. The cornstarch makes the muffins very tender, and the added shortening keeps them super moist.
- Banana: This Bisquick banana bread muffins recipe is perfect to use up overripe bananas. They should have dark spots all over and be soft, so they are easy to mash. Overripe bananas taste extra sweet and add more banana flavor and moisture.
- Brown sugar gives the muffins moisture and a touch of toffee flavor that pairs beautifully with the banana.
- Butter keeps the muffins moist and tender. As Bisquick mix has added salt, be sure you are using unsalted butter.
- Egg: 1 egg helps to bind the batter together. Let the egg warm to room temperature so it integrates more readily into the batter.
- Vanilla extract enhances and elevates the flavor of the muffins.
- Cinnamon gives that classic banana bread warmth and coziness.
Once they’re baked, I like to brush my banana muffins with melted butter and dip them in cinnamon sugar. It gives them such a lovely crunch and extra flavor. Of course, the muffins taste delicious plain, so feel free to skip.
How to make banana Bisquick muffins
Let me walk you through the easy process of making these Bisquick banana bread muffins. With just 10 minutes prep, you can make this banana muffin recipe even on a weekday morning. It’s such a quick, delicious breakfast!
#1 Step: Prepare for baking
Preheat your oven to 400°F / 200°C / gas mark 6. Line a regular-size, 12-hole muffin pan with paper cases and set it aside.
#2 Step: Combine liquid ingredients
Add the mashed bananas, brown sugar, melted butter, egg, and vanilla extract to a large mixing bowl. Whisk until the ingredients are well combined.
#3 Step: Stir in dry ingredients
Switching to a rubber spatula or wooden spoon, stir in the Bisquick mix and ground cinnamon until just moistened and you no longer see streaks of dry powder. Be careful not to overmix.
#4 Step: Fill the muffin tin
Fill each well to the top for a nice high rise. A cookie scoop works great here.
#5 Step: Bake muffins
Pop into the oven and bake for 15 to 20 minutes or until the muffins have risen and the top is golden. You can also use a skewer to test the center for doneness.
#6 Step: Cool muffins
Allow the muffins to cool in the pan for 5 to 10 minutes. Then transfer the muffins to a wire rack to cool completely or enjoy them right away. Warm banana muffins are absolutely delicious!
#7 Step: Coat muffins (optional)
In a small bowl, mix the brown sugar and ground cinnamon. Brush each muffin top with melted butter, then dip into the cinnamon-sugar mix.
Tips for the best muffins
Want to learn my secrets to getting moist and fluffy Bisquick banana muffins? Use these helpful tips to ensure the best results each time you bake a batch!
- Mash the bananas until smooth and there are no large clumps left. This will create a more even texture and help the muffins rise better.
- Measure the Bisquick correctly: Adding too much Bisquick mix can lead to dry, dense muffins. The most reliable way to measure dry ingredients is by using a digital scale. Alternatively, use the spoon and level method.
- Bring the egg to room temperature so it blends fully into the batter. If your egg is cold, place it in a bowl of warm water for a couple of minutes.
- Mix by hand rather than using an electric mixer. With an electric mixer, you could easily overmix the batter, which makes the muffins dense and results in large holes in the crumb. Instead, opt for a whisk to mix the wet ingredients and a wooden spoon or spatula to incorporate the dry ingredients.
- Brown the butter: For more flavor, brown the butter when melting. Allow it to cool before combining it with the other wet ingredients.
- High oven temperature: Ensure the oven temperature is high to start. Heat helps the top of the muffins rise for that gorgeous dome muffin top.
This Bisquick banana muffins recipe is a great base for flavor variations and add-ins. Check out this list of tasty ideas and customize the muffins to your heart’s desire.
- Chocolate chips are my favorite addition to banana muffins using Bisquick. They bring a little chocolatey goodness to every bite. Mini, regular, white, milk, semi-sweet, or dark chocolate – the choice is yours! 1 cup is a good starting point.
- Walnuts bring a lovely crunch and deep, toasty flavor to these muffins. Feel free to add 1/2 to 1 cup of chopped walnuts. Other nuts, like pecans or almonds, would be good choices too.
- Coconut: For a tropical twist, add 1/2 cup shredded sweetened coconut to the banana muffin batter.
- Raisins: If you like raisins, fold 1/2 cup raisins or sultanas into your pancake mix banana muffins.
- Quick oats: 2/3 cup quick oats make these banana muffins heartier and more filling. The mild, nutty flavor goes well with bananas!
- Nutella: To make banana Nutella muffins, stir a spoonful of Nutella in each muffin before baking.
- Spices: Try adding 1/4 teaspoon ground nutmeg or ginger to the cinnamon-sugar mixture before dipping the muffins for a flavor twist.
- Mini muffins: Bake the muffins in a mini muffin tin instead of a regular one. You’ll want to reduce the baking time and start checking them around the 14-minute mark.
How to store banana Bisquick muffins
Banana Bisquick muffins are just as good the next day as they are fresh. I often bake them the night before to save time when we have a busy morning.
Once the muffins have cooled to room temperature, store them in a paper-towel-lined airtight container. They last at room temperature for up to 3 days or in the fridge for up to 5 days. If refrigerating, rewarm the muffins before eating.
The paper towels help to catch the moisture the muffins release. I recommend changing them after a day or two once they become damp.
Freezing banana Bisquick muffins
- Once cooled, wrap each muffin in plastic wrap (cling film), then place them in a zip-lock bag and freeze for up to 3 months.
- Alternately, flash freeze the muffins on a lined baking sheet (tray) before putting them into a large, freezer-friendly bag.
- Allow to thaw at room temperature or reheat gently in the microwave.
- 1 1/4 cups / 375 g / 13.2 oz mashed very ripe bananas (2 to 3 medium)
- 1/3 cup / 66 g / 2.4 oz brown sugar
- 1/4 cup / 55 g / 2 oz unsalted butter, melted
- 1 egg, at room temperature
- 1 tsp vanilla extract
- 2 cups / 240 g / 8 oz Original Bisquick mix
- 1/4 tsp ground cinnamon
- 1/4 cup / 50 g / 1.7 brown sugar
- 1/2 tsp ground cinnamon
- 2 tbsp / 30 g / 1 oz unsalted butter, melted
- Prepare for baking. Preheat your oven to 400°F / 200°C / gas mark 6. Line a regular-size, 12-hole muffin pan with paper cases and set it aside.
- Combine liquid ingredients. Add the mashed bananas, brown sugar, melted butter, egg, and vanilla extract to a large mixing bowl. Whisk until the ingredients are well combined.
- Stir in dry ingredients. Switching to a rubber spatula or wooden spoon, stir in the Bisquick mix and ground cinnamon until just moistened and you no longer see streaks of dry powder. Be careful not to overmix.
- Fill the muffin tin. Fill each well to the top for a nice high rise. A cookie scoop works great here.
- Bake muffins. Pop into the oven and bake for 15 to 20 minutes or until the muffins have risen and the top is golden. You can also use a skewer to test the center for doneness.
- Cool muffins. Allow the muffins to cool in the pan for 5 to 10 minutes. Then transfer the muffins to a wire rack to cool completely or enjoy them right away. Warm banana muffins are absolutely delicious!
- Coat muffins (optional). In a small bowl, mix the brown sugar and ground cinnamon. Brush each muffin top with melted butter, then dip into the cinnamon-sugar mix.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 78Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 10mgCarbohydrates: 7gFiber: 0gSugar: 7gProtein: 1g
How can I ripen bananas faster?
If your bananas aren’t quite ripe enough, arrange them on a foil-lined baking sheet (tray) and bake at 350°F / 180°C / gas mark 4 for 20 to 30 minutes, or until the skin blackens and the texture becomes soft. Let the bananas cool a bit, then peel and mash them up.
If you have bananas that are close to ripe, keep them in a closed paper bag. Bananas naturally release ethylene, a compound that ripens them quicker.
Can I make this recipe with vegetable oil?
Sure! If you want dairy-free Bisquick banana muffins, replace the melted butter with the same amount of vegetable oil or melted coconut oil. Then follow the recipe as indicated.
How do I avoid add-ins sinking to the bottom of the muffins?
To avoid mix-ins like nuts, chocolate chips, or dried fruit from sinking to the bottom, toss them in a little bit of Bisquick mix before stirring the extras into the batter.
- Mixing bowls: This set of mixing bowls is perfect to whip up the banana muffin batter.
- Whisk: This whisk is keeps mixing messes to a minimum.
- Muffin pan: A good muffin tin is essential to bake these banana Bisquick muffins when a craving strikes.
- Cookie scoop is a handy tool to portion the batter.
- Paper liners ensure the muffins release easily from the pan and make clean-up a breeze.
Reasons to love Bisquick banana muffins
- Flavor-packed: Thanks to plenty of banana and the magic of Bisquick, these muffins taste just like banana bread. So good!
- Pantry staples: If you have Bisquick mix, you likely have the other ingredients on hand too. Oh yes, these banana pancake mix muffins are a fantastic way to make good use of these overripe bananas sitting on your countertop.
- Simple to make: With only a few steps to the recipe, Bisquick muffins could not be easier to whip up.
- Quick: From start to finish, you’ll have these banana mix muffins ready in about 30 minutes.
- Great for any time of day: Banana muffins are perfect as a breakfast treat, to stuff lunchboxes, and to fill hungry tummies as an afternoon snack. You could even enjoy them with a scoop of ice cream for dessert.
More muffins to love
We have so many delicious and easy muffin recipes that you should give a try. My family loves these muffins and requests them all the time.