If you crave muffins for breakfast but think you don’t have the time or ingredients, this Bisquick Banana Muffins recipe is for you. Ready in minutes with just a few pantry staples, these muffins are a quick breakfast or snack. Ripe bananas add natural sweetness and moisture while Bisquick gives a reliably tender, fluffy crumb.
Table of Contents
- Recipe Ingredients
- Substitutions/Variations
- How to make Muffins with Bisquick
- Muffin Tips
- Storing and Freezing
- Recipe FAQs
- More Easy Bisquick Recipes
- Bisquick Muffins Recipe
These muffins are forgiving and practical—an ideal way to use overripe bananas. They bake up golden on the outside and soft inside, perfect for busy mornings or packing in lunches.
Simple, quick, and delicious, this is one of those recipes you’ll return to whenever you have ripe bananas on hand.
Recipe Ingredients
- Bisquick: Measure carefully for consistent texture.
- Brown sugar: Adds a deeper, caramel-like sweetness than granulated sugar.
- Melted butter: Gives rich flavor and helps tenderize the crumb.
- Sour cream: Replaces milk to add moisture and a pleasant tang.
- Vanilla extract: Enhances the overall flavor.
See the recipe card below for exact quantities.
Substitutions/Variations
Gluten-free: Use Bisquick’s gluten-free mix for a gluten-free version, or try a reduced-fat mix to lower calories.
Dairy-free: Replace butter with vegetable oil and use almond milk or coconut yogurt in place of sour cream.
Additions: Fold in a cup of chocolate chips, peanut butter chips, coconut flakes, chopped nuts, or a cup of fresh or frozen blueberries to make banana-blueberry muffins.
How to make Muffins with Bisquick
1. Preheat the oven to 425°F. Line a 12-cup muffin pan with paper liners or spray generously with nonstick spray.
2. In a large bowl, whisk together the Bisquick, brown sugar, and ground cinnamon to remove lumps. Add vanilla, eggs, melted butter, sour cream, and mashed ripe bananas.
3. Stir until just combined—do not overmix.
4. Use a large cookie scoop or about 1/4 cup measure to fill each muffin cup three-quarters full.
5. Bake at 425°F for 5 minutes, then reduce the heat to 350°F and bake another 15–20 minutes until the tops are golden and a toothpick inserted in the center comes out clean. Let muffins cool in the pan a few minutes, then transfer to a wire rack to cool completely.
Muffin Tips
- Use very ripe bananas: The sweeter and softer they are, the better the flavor and moisture.
- Mash easily: A potato masher works quickly and leaves small banana bits for texture.
- Measure Bisquick carefully: Too much baking mix makes dry, dense muffins.
- Room temperature ingredients: They combine more evenly and yield a consistent batter.
- Mix by hand: Hand mixing helps prevent overworking the batter, which keeps muffins tender.
Storing and Freezing
Store: Keep leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 4 days.
Freeze: Wrap individual muffins in plastic wrap and place them in a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in the oven or microwave.
Recipe FAQs
Avoid overmixing and measure the Bisquick accurately. Overmeasuring or overworking the batter makes muffins dense and dry.
Tough muffins are usually the result of overmixing. Mix only until the ingredients are combined and consider stirring by hand to prevent overworking the batter.
Use paper liners to protect batter from direct heat, whisk dry ingredients first, add wet ingredients all at once, and avoid overbaking. Remove muffins as soon as a toothpick comes out clean and the tops are golden.
Banana muffins are excellent on their own or served alongside simple breakfast dishes and casseroles for a heartier meal.
Do you love making easy Bisquick recipes? Try one of these easy recipes…
Casseroles
Chicken Casserole with Biscuits (Easy Chicken Bisquick Casserole)
Brunch
Easy Pancake Mix Chocolate Chip Muffins
Brunch
Super Easy Sheet Pan Pancakes from Mix
Brunch
Easy Pancake Mix Donuts with 3 Topping Options
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Bisquick Muffins Recipe
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
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Preheat oven to 425°F. Line a 12-cup muffin tin with liners or spray the cups.
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Whisk the Bisquick, brown sugar, and cinnamon together in a large bowl to remove lumps.
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Add vanilla, eggs, melted butter, sour cream, and mashed bananas. Gently mix until just combined; do not overmix.
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Scoop about 1/4 cup batter into each cup, filling three-quarters full.
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Bake 5 minutes at 425°F, then reduce oven to 350°F and bake 15–20 more minutes. Muffins are done when golden and a toothpick comes out clean or they spring back when lightly pressed.
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Cool in the pan 10 minutes, then remove to a rack. Store leftovers in an airtight container for up to 4 days in the fridge.
Notes
- Use very ripe bananas for the best flavor and natural sweetness.
- A potato masher makes quick work of mashing bananas and leaves a pleasant texture.
- Measure Bisquick precisely—too much dries the muffins.
- Room temperature ingredients blend more evenly.
- Hand mixing prevents overworking the batter and keeps muffins tender.
- Freeze wrapped muffins for up to 3 months; thaw before serving.
Substitutions/Variations
Gluten-free: Use a gluten-free Bisquick mix. Dairy-free: Substitute oil for butter and use a dairy-free yogurt or milk alternative for the sour cream. Add-ins: chocolate chips, peanut butter chips, coconut, nuts, or blueberries all work well.
Nutrition
Nutrition information is approximate and provided as a guideline.