You’ll love these fluffy and moist Bisquick Banana Muffins! They’re even better with the addition of chocolate chips, and they’re ready in only 25 minutes.
Moist Bisquick Banana Muffins
These banana muffins are so moist and full of flavor. They have such a nice banana flavor that’s paired with cinnamon and a hint of vanilla.
I love that they aren’t overly sweet. They’re just perfectly balanced.
They took less than half an hour from start to finish. That makes it really simple to whip up a batch in the morning, and toss one in a lunch bag for school or enjoy as a grab and go breakfast.
They’re simple enough to bake with kids, and I love that it only took 20 minutes to make banana muffins compared to the 50 minutes to bake this Bisquick Banana Bread. They’re both super delicious recipes, but these win for me because they come together so quickly.
While you’re here, be sure to check out my all-time favorite Bisquick recipe. Sausage Balls are delicious, easy, and make the perfect crowd-pleasing appetizer. This Bisquick Breakfast Casserole recipe and this Bisquick Quiche are also both really popular and tasty breakfast options.
Can You Make Banana Muffins With Bisquick?
Yes! I love how muffins made with Bisquick taste, and these banana muffins turned out so well. It’s such a quick and easy way to use up any ripe bananas you have.
Bisquick: I love baking with this baking mix because it makes things so quick and easy. I don’t have to worry about flour, baking soda, or baking powder. It’s a ready to go mix with leaveners in it that consistently makes delicious baked goods.
Sugar: We’re using a combination of white sugar and light brown sugar. The white sugar helps keep the muffins fluffy. The light brown sugar helps keep them moist, and it adds a little bit of a caramelized flavor that pairs beautifully with ripe bananas.
Bananas: Spotty brown bananas that are very ripe are perfect for this recipe. Basically once the bananas get to the point where you don’t want to eat them anymore, they’re perfect for baking.
Milk: Milk is the perfect liquid for the base of this muffin. I wouldn’t recommend replacing it with water. Milk’s higher fat content means that the muffins will be softer with a finer crumb. Water would make the muffins more dense.
Oil: Vegetable oil is perfect in this recipe because it keeps baked goods so incredibly moist. You could replace it with melted butter, which would be more flavorful, but the texture will be a bit more dry. That’s why I prefer oil in this recipe.
Egg: An egg acts as both a leavener and a binder in this recipe. It’s needed to keep the batter in tact, so I wouldn’t recommend skipping it. If you don’t use an egg the muffins will be much more crumbly after they bake.
Flavor: Ground cinnamon and pure vanilla extract add a lovely subtle layer of flavor that really enhances the banana.
Chocolate Chips: Chocolate chips are by far my favorite addition to banana muffins. I prefer to bake without nuts, just because allergies are so common these days and I love to share everything I’ve baked. If that’s not a concern for you, you could definitely replace the chocolate chips with chopped walnuts or pecans. Diced strawberries would also be a great addition!
How To Make Bisquick Banana Muffins
Start by whisking together the Bisquick, brown sugar, granulated sugar, and ground cinnamon. Add in the mashed bananas, milk, vegetable oil, egg, and vanilla extract. (See the recipe card below for the full printable recipe.)
Mix the wet ingredients with the dry ingredients (make sure to not overmix the batter). Then fold in the chocolate chips.
Transfer the batter to a lined muffin tin (only fill the muffin liners 3/4 full). Optionally you can sprinkle a few extra chocolate chips on top of each muffin. You don’t have to, but it really does make the muffins so much prettier.
Bake uncovered in a preheated oven until they are golden brown and toothpick inserted in the center comes out clean. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
What Makes A Muffin Light And Fluffy?
Using a baking mix takes care of most of this problem for you. The leaveners are already measured out perfectly in relation to the flour, which takes away a lot of the guess work. A couple more tips are:
- Don’t overpack the Bisquick when you’re measuring it. This will change the ratio of dry ingredients to liquid, which could cause the muffins to be dense.
- Don’t overmix the batter. Stop mixing as soon as the batter comes together and looks wet.
- Using room temperature ingredients helps make sure the muffins are really fluffy.
Can You Add Real Bananas To Muffin Mix?
Yes! Adding a mashed banana to muffin mix can almost always be done with success.
What To Serve Banana Muffins With
I love making these as an easy meal prep breakfast. They’re delicious smeared with a little peanut butter, or drizzled with a little honey. I also love serving them with a Baked Egg for some extra protein.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
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If you like this recipe, be sure to check out all of our Bisquick recipes! Some reader favorite sweet recipes are:
- Bisquick Peach Cobbler
- Bisquick Banana Bread
- Bisquick Blueberry Muffins
- Bisquick Coffee Cake with Streusel Topping
- Bisquick Strawberry Shortcake
- 2 cups Original Bisquick Mix
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 3 ripe bananas (mashed, about 1 1/2 cups)
- 1/4 cup whole milk
- 2 Tablespoons vegetable oil
- 1 egg
- 1 teaspoon pure vanilla extract
- 1/2 cup semi-sweet chocolate chips
- Preheat the oven to 400F (204 C). Add muffin tin liners to your muffin pan (or lightly grease the pan).
- To a medium mixing bowl, add the Bisquick, light brown sugar, granulated sugar, and ground cinnamon. Whisk to mix (breaking up any clumps).
- Add the mashed bananas, milk, vegetable oil, egg, and vanilla extract. Mix until the Bisquick is just wet (don’t overmix the batter). Gently fold in the chocolate chips.
- Fill the muffin liners until they are 3/4 full. Add a few extra chocolate chips to the top of each muffin (optional, but it makes the muffins so much prettier).
- Bake in the preheated oven for 15-20 minutes (or until the muffins are golden brown and a toothpick inserted in the center comes out clean).
- Remove them from the oven. Let them cool for 5 minutes before removing them from the muffin pan to cool completely on a cooling rack.
Amount Per Serving: Calories: 203Total Fat: 8.1gCarbohydrates: 32.9gFiber: 1.7gSugar: 17.5gProtein: 2.5g
Nutrition information isn’t always accurate.
If you’re looking for a quick meal prep breakfast, try making these Bisquick banana muffins!