Bisquick Banana Muffins Easy Oven Recipe

Introduction

These Bisquick Banana Muffins are a quick and easy treat perfect for breakfast or a snack. Made with ripe bananas and a simple mix of ingredients, they bake up moist and flavorful with minimal effort.

Ingredients

• 3 ripe bananas, mashed (about 1 to 1½ cups)
• 1 large egg
• 1/3 cup granulated sugar (66 g)
• 1/4 cup vegetable oil or canola oil (60 ml)
• 1 teaspoon vanilla extract (5 ml)
• 2 cups Bisquick baking mix (240 g)
• 1/2 cup chopped walnuts (optional, 55 g)
• 1 tablespoon cinnamon sugar (optional, 12 g)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin or line it with paper liners.
2. Step 2: In a large bowl, mash the ripe bananas with a fork or potato masher until mostly smooth.
3. Step 3: Add the egg, sugar, vegetable oil, and vanilla extract to the mashed bananas. Stir well to combine.
4. Step 4: Add the Bisquick baking mix to the wet ingredients. Stir gently until just combined—do not overmix. Fold in walnuts if using.
5. Step 5: Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full. If desired, sprinkle the tops with cinnamon sugar.
6. Step 6: Bake for 15 to 20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Step 7: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• Use brown or even blackened bananas for the best banana flavor.
• For a vegan version, substitute a flax egg and use plant-based milk or oil.
• Mini chocolate chips can be swapped for walnuts or added alongside them for extra sweetness.
• Muffins freeze well; defrost individually in the microwave or oven as needed.

Storage

Store muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 3 months. Reheat frozen muffins in the microwave or oven until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of Bisquick?

Bisquick contains leavening agents that help the muffins rise. If you substitute regular flour, add baking powder and salt accordingly to ensure proper texture.

How can I make these muffins healthier?

Reduce the sugar amount or substitute with natural sweeteners like honey or maple syrup. You can also add oats or flaxseed for extra fiber and nutrition.

Bisquick Banana Muffins Easy Oven Recipe

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4.5 from 126 reviews

These Bisquick Banana Muffins are a quick and easy oven-baked treat perfect for breakfast or a snack. Made with ripe bananas and Bisquick baking mix, they require minimal ingredients and come together in just minutes. Optional chopped walnuts and cinnamon sugar topping add extra texture and sweetness, making these muffins moist, flavorful, and a hit for all ages.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 25-30 minutes
• Yield: 12 muffins 1x
• Category: Sweet
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 3 (330 g) ripe bananas, mashed (about 1 to 1½ cups)
• 1 large egg
• 1/3 cup (66 g) granulated sugar
• 1/4 cup (60 ml) vegetable oil or canola oil
• 1 tsp (5 ml) vanilla extract

Dry Ingredients

• 2 cups (240 g) Bisquick baking mix

Optional Toppings/Extras

• 1/2 cup (55 g) chopped walnuts (optional)
• 1 tbsp (12 g) cinnamon sugar (optional, for sprinkling on top)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin or line it with paper liners to prevent sticking.
2. Mash Bananas: In a large bowl, use a fork or potato masher to mash the ripe bananas until mostly smooth, creating a creamy banana base.
3. Combine Wet Ingredients: Add the egg, granulated sugar, vegetable oil, and vanilla extract to the mashed bananas. Stir well until all wet ingredients are thoroughly incorporated.
4. Add Dry Ingredients: Pour the Bisquick baking mix into the wet banana mixture. Gently stir until just combined to avoid overmixing, which keeps the muffins tender. If using, fold in the chopped walnuts at this stage.
5. Fill Muffin Tin: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. Sprinkle cinnamon sugar on top if desired to add a sweet, crunchy crust.
6. Bake Muffins: Bake in the preheated oven for 15 to 20 minutes until the muffin tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Cool Muffins: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.

Notes

• Use brown or even blackened bananas for the best banana flavor.
• For a vegan option, substitute the egg with a flax egg and use plant-based milk or oil alternatives.
• Mini chocolate chips can be used instead of or in addition to walnuts for extra sweetness and texture.
• These muffins freeze well. Defrost individually in the microwave or oven as needed for a quick, delicious treat anytime.

Keywords: banana muffins, easy muffins, Bisquick recipes, quick banana bread, oven baked muffins, breakfast muffins