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These Bisquick banana muffins are the ultimate easy-baking win! With just a handful of simple ingredients—including everyone’s favorite shortcut, Bisquick—you’ll have warm, fluffy muffins in no time. They’re sweet, moist, and bursting with banana flavor, making them perfect for breakfast, brunch, or an anytime snack. Whether you enjoy them plain or with a smear of butter, these muffins are a delicious way to use up ripe bananas. Get ready for a quick, no-fuss treat that tastes like homemade goodness!

Muffins in silver cups are artfully arranged on a plate, with a box of Bisquick pancake mix and ripe bananas in the background, highlighting the delicious promise of freshly baked Bisquick banana muffins.

Bake perfect Bisquick banana muffins with this easy recipe. If you love all things banana such as banana bread and banana pudding, you’ll love these for sure.

Also try Bisquick banana bread, oatmeal raisin muffins, French toast muffins, Snickerdoodle muffins, or muffins with blueberries.

Muffins on a plate, stacked against a backdrop of bananas, milk, and a cereal box, showcase the delightful simplicity of Bisquick banana muffins in the morning light.

Why You’ll Love It

Bisquick makes it simple: Using Bisquick baking mix as your base keeps the recipe quick and straightforward.
So moist and tasty: These banana muffins are really delicious – incredibly moist and full of flavor from the bananas, vanilla and cinnamon.
A versatile treat: Enjoy these for breakfast, brunch, a sweet snack, or for dessert.

Several Bisquick banana muffins with light brown tops in silver foil liners are placed on a cooling rack.

Bisquick Banana Muffins Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Bisquick original baking mix: A versatile baking mix. Maybe you already have some in the pantry.
Butter: Use salted or unsalted.
Sugar: For sweetness. I use some white sugar and some brown sugar for depth of flavor.
Egg: To bind the batter.
Vanilla extract: Use 100% pure vanilla extract for the best flavor.
Mashed bananas: The main flavor in these yummy muffins.
Ground cinnamon: To add a contrasting taste.

Ingredients on a counter: bananas, Bisquick, flour, unsalted butter, granulated sugar, brown sugar, vanilla extract, egg, and baking soda. A blue patterned cloth is visible beside the setup for banana muffins.

How to Make Banana Muffins with Bisquick

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the muffin batter: Mix the butter with the brown and white granulated sugar, add the egg and vanilla and mix again. Mix in the bananas and cinnamon and the Bisquick to get a batter.
Fill cupcake liners: Put cupcake liners in the 12 holes of a muffin tin and fill each one ¾ full with the batter.
Bake the banana muffins: Bake until golden brown and cooked through.
Cool and serve: Let them cool for a few minutes in the pan and then let them cool completely on a wire rack.

A hand lifts a homemade banana muffin from a silver tray filled with Bisquick banana muffins. Nearby, a bunch of bananas and a patterned cloth add to the cozy kitchen scene.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, use gluten-free Bisquick or similar (I used this one!)
Ground cinnamon: Substitute ground nutmeg or even ginger if you like.
Optional add-ins: Include a handful of mini chocolate chips or peanut butter chips, or some chopped nuts, perhaps pecans or walnuts.
Crumble topping: A crumble topping would be good on these Bisquick banana muffins.

A stack of Bisquick banana muffins, with one muffin split open to reveal its moist texture. Silver foil liners glisten, set against a blurred background featuring pancakes and a medley of fruit.

Serving Suggestions

With brunch: These muffins contrast well with a biscuits and gravy breakfast casserole, breakfast tacos or bacon and eggs benedict.
As a sweet snack:
Savor one with a gingerbread latte. 
For dessert:
A banana muffin is delicious after any main dish from chorizo rigatoni to marry me salmon.

A stack of plain Bisquick banana muffins wrapped in silver foil is displayed. Some muffins are whole, while others are partially eaten. There's a blurred yellow and red background.

How to Store Bisquick Banana Muffins

Store: Keep leftover muffins at room temperature for 3 or 4 days or refrigerate them for up to a week.
Freeze: You can freeze these in an airtight container for up to 3 months.
Thaw:
 Defrost them in the refrigerator overnight or on the counter top for an hour or so.
Reheat: 10 seconds in the microwave will warm them up.

Bisquick banana muffins are arranged on a grey stand with two ripe bananas nearby. One muffin is cut open, revealing its moist interior. Some muffins rest in paper wrappers on a light textured surface, showcasing their golden-brown perfection.

Top Tips

Use ripe bananas: Ripe bananas are easier to mash and they’re also sweeter. You can also use very ripe bananas (the kind you’d usually either use for banana bread or throw out!)
Use a cookie scoop: I found it easy to spoon the batter into the cupcake liners using a large cookie scoop.
Don’t overfill: If you fill the cupcake liners your muffins will spill over the top, so don’t fill more than about ¾ full.

A close-up of freshly baked golden muffins in a tin, their aroma promising comfort. Nearby, a blue and white patterned cloth adds charm to the scene. Perhaps they're Bisquick banana muffins, lending sweetness with each warm bite.

Banana Muffins with Bisquick FAQs

Are these best served warm or cold?

Totally up to you! I like mine warm.

What exactly is in Bisquick baking mix?

Flour, cornstarch, oil, leavening agents like baking powder and baking soda, salt, and sugar are the main ingredients in Bisquick.

Four Bisquick banana muffins in silver wrappers are stacked on a white plate. A box with pancakes and a glass of milk are visible in the blurred background, creating a delightful breakfast scene.

Best Bisquick Banana Bread Muffin Recipe

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Bisquick Banana Muffins

Bake perfect Bisquick banana muffins with this easy recipe. If you love all things banana such as banana bread and banana pudding, you’ll love these for sure.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins

Ingredients 

Instructions 

  • Preheat the oven to 350°F.
  • Line a muffin tin with cupcake liners.
  • In a large mixing bowl, mix the butter with the brown sugar and white granulated sugar
  • Add the egg and vanilla extract. Mix until all ingredients are combined.
  • Add the mashed bananas and cinnamon. Mix well
  • Add the Bisquick to the wet mixture. Mix until you have a batter.
  • Use a large cookie scoop to fill each of the empty cupcake liners ¾ full.
  • Bake for 20 to 23 minutes or until the muffins are lightly golden and a toothpick inserted into the center of one comes out clean.
  • Allow the baked muffins to cool off for about 5 minutes in the pan.
  • Transfer the muffins onto a cooling rack to cool completely.

Notes

Use ripe bananas: Ripe bananas are easier to mash and they’re also sweeter. You can also use very ripe bananas (the kind you’d usually either use for banana bread or throw out!)
Use a cookie scoop: I found it easy to spoon the batter into the cupcake liners using a large cookie scoop.
Don’t overfill: If you fill the cupcake liners your muffins will spill over the top, so don’t fill more than about ¾ full.

Nutrition

Calories: 158kcal | Carbohydrates: 29g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 15mg | Sodium: 270mg | Potassium: 105mg | Fiber: 1g | Sugar: 17g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg
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You’re going to love these Bisquick banana muffins, so grab your apron and muffin pan and get ready to bake up a batch of these goodies. This Bisquick banana muffins recipe is easy to follow and they don’t take long to make – just over half an hour and you can have them cooked and cooling. And just imagine how amazing your kitchen’s going to smell while these banana muffins are in the oven!

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Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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