BISQUICK BANANA MUFFINS

These Bisquick banana muffins are bursting with powerful banana flavor and super easy to put together. You need less than 30 minutes on hand to bake them. These moist and fluffy banana muffins are going to be your new favorite. If you like muffins, then you’ll also enjoy my Banana Chocolate Chip Muffins, Old Fashioned Blueberry Muffins, Peach Cobbler Muffins, Lemon Poppy Seed Muffins, and Apple Cinnamon Muffins.

BAKING WITH BISQUICK BAKING MIX

We have all grown up with eating Bisquick pancakes for breakfast at home. It was one of the treats saved for the weekends. Bisquick is a versatile baking mix that is used for numerous purposes. You can make fluffy pancakes, delicious muffins, amazing cookies, flaky biscuits, cobblers, shortcakes, pizza doughs, orange and cinnamon rolls, and much more. In short, the possibilities are endless.

The baking mix is made with the right combination of flour, leavening agents, shortening, sugar, and salt. It was invented in the 1930s in the U.S. Since then, this pre-mixed baking mix has been a hit and a staple ingredient for most kitchens in the U.S.

Table of Contents

• Baking with Bisquick Baking Mix
• Why This Recipe Works?
• Overripe Bananas
• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Frequently Asked Questions
• Related
• Recipe

WHY THIS RECIPE WORKS?

• Super Easy: These muffins are super easy to bake, and even an amateur baker will get the best results.
• 30-Minutes & One-Bowl Recipe: You only need 30 minutes to prepare these muffins. It is also a one-bowl recipe.
• Bisquick Baking Mix: The baking mix in this recipe does all the magic, and you’ll not have to worry about gathering different ingredients. It’s already done.
• Moist and Fluffy: These muffins are fluffy and super moist, and they will just melt in your mouth.
• Few Ingredients: You only require a few ingredients to bake these muffins.
• Avoid Food Waste: By utilizing the overripe bananas in these muffins, you’ll be avoiding food waste.

OVERRIPE BANANAS

Bananas tend to go from a light shade to brown in a jiffy. This is because of the oxidation process. However, brown and overripe bananas are absolutely perfect to eat and to bake with. The best part is that because of oxidation, the bananas are loaded with sweetness and moisture, making your bakes great. The overripe bananas are rich in antioxidants and contain high vitamin C levels.

Tip: Don’t have time to bake with overripe bananas? No worries, freeze the bananas for up to 2 months.

INGREDIENTS

• Bisquick Baking Mix: Gives structure to these muffins. Use the regular baking mix easily available in the market.
• Castor Sugar: Use white sugar.
• Brown Sugar: Helps to keep the muffins moist and adds a caramelized flavor.
• Vegetable Oil: Use any regular vegetable oil.
• Bananas: Use spotty bananas for these muffins.
• Vanilla Extract: Enhances the overall flavor.
• Buttermilk: Adds moisture to the muffins.
• Egg: Acts as a leavening agent and binds the batter together.
• Chopped Walnuts: Adds the perfectly nutty and crunchy flavor.

INSTRUCTIONS

1. Take a bowl and add the Bisquick mix, castor sugar, brown sugar, and whisk until combined.
2. Mix in the mashed bananas, vegetable oil, egg, buttermilk, and vanilla extract.
3. Mix in the chopped walnuts.
4. Using an ice cream scoop, fill in the muffin liners and bake.

SUBSTITUTIONS

• Nuts: Use pecans in a 1:1 ratio for walnuts in this recipe.
• Chocolate Chips: Love chocolate? Use chocolate chips in a 1:1 ratio for walnuts in these muffins.

VARIATIONS

• Shredded Coconut: Add shredded coconut instead of walnuts in the same amount.
• Cinnamon Powder: Use ½ - 1 teaspoon of cinnamon powder to enhance the flavor.
• Low-Fat Version: Use the low-fat Bisquick baking mix.
• Butter: Replace vegetable oil with an equal amount of melted butter. Butter adds more taste but may make the texture drier.
• Gluten-Free: Use Gluten-Free Bisquick baking mix in a 1:1 ratio.

EQUIPMENT

• Muffin baking pan/tray
• Muffin liners
• Measuring cups and spoons
• Digital scale
• Whisk
• Medium-sized bowls
• Spatulas

STORAGE

• Room Temperature: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Wrap each muffin in plastic wrap and store them in an airtight container or plastic bag. To defrost, let them sit overnight in the fridge or keep them on the counter for 3 – 4 hours. Warm them in the microwave if desired.

FREQUENTLY ASKED QUESTIONS

Can I make these muffins with butter?
Yes, you can. Use melted butter in the same ratio as the vegetable oil in this recipe. Refer to the substitution section for more details.

What sort of vegetable oil can I use?
Feel free to use any vegetable oil, coconut oil, avocado oil, or even vegetable shortening.

Can I double the recipe?
Yes, you can double the recipe to make 24 muffins.

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RELATED RECIPES

Looking for other recipes like this? Try these:

• Vegan Blackberry Muffins
• Peach Cobbler Muffins
• Old-Fashioned Blueberry Muffins
• Lemon Poppy Seed Muffins

RECIPE

SUMMARY

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Dessert, muffins
Cuisine: American
Servings: 12
Calories: 196 kcal

INGREDIENTS

• 2 cups Bisquick baking mix (240 g)
• ¼ cup castor sugar (55 g)
• ¼ cup brown sugar (55 g)
• 2 tablespoon vegetable oil (30 ml)
• 3 ripe bananas (1 ½ cup) mashed
• 1 teaspoon vanilla extract (5 ml)
• ⅓ cup chopped walnuts (50 g)
• 1 egg (large)
• ¼ cup buttermilk (55 g)

INSTRUCTIONS

1. Preheat the oven to 400°F. Line a muffin tray with muffin liners.
2. Take a large bowl and add the Bisquick mix, castor sugar, brown sugar, and whisk until there are no lumps.
3. Add the mashed bananas, vegetable oil, egg, buttermilk, and vanilla extract and mix until just combined.
4. Pour the mixture into the muffin liners, filling each of them about ⅔ full.
5. Bake for about 15 – 18 minutes until a toothpick inserted in the center comes out clean.
6. Let them cool for 30 minutes before serving.

NOTES

• Overripe Bananas: Use bananas that are about to turn black for maximum flavor.
• Avoid Overmixing: Mix just until combined to prevent a tough texture.

NUTRITION FACTS

• Calories: 196
• Fat: 8g
• Carbohydrates: 29g
• Protein: 3g