If you’re searching for a delightful breakfast treat or a quick snack, look no further than these Bisquick Banana Muffins. Ready in just 30 minutes, these muffins are soft, fluffy, and have the perfect hint of banana flavor to start your day off right.
Growing up, my grandma would make these delicious muffins every Sunday. The smell of bananas and freshly baked dough would waft through the house, waking everyone up with a smile. These muffins were the highlight of our weekend breakfasts, and I still use her secret tip of adding a pinch of cinnamon to the batter for extra warmth and flavor.
Why You’ll Love This Recipe
This recipe is not only quick and easy but also incredibly versatile. The Bisquick mix cuts down on prep time, allowing you more time to enjoy the muffins with your family. With a moist interior and a golden-brown exterior, these muffins are perfect for making in large batches. They’re ideal for school lunches, road trips, and even as a comforting snack at the office.
Ingredients Notes
The ingredients for these muffins are simple and likely already in your pantry. Bananas should be ripe with brown spots, ensuring a sweet and deep banana flavor. If you’re out of eggs, a substitute such as applesauce or a flaxseed mix can be used. Use the Bisquick mix to get the right consistency without the fuss. Optional additions like chocolate chips or nuts can expand your flavor options.
Recipe Steps
Step 1
Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or grease it lightly with non-stick spray.
Step 2
In a large mixing bowl, mash the ripe bananas until smooth. Add in two beaten eggs and mix well.
Step 3
Stir in the Bisquick mix gradually, ensuring there are no lumps. The batter should be smooth yet thick.
Step 4
Add a teaspoon of vanilla extract and a pinch of cinnamon for enhanced flavor. Mix until just combined.
Step 5
Spoon the batter evenly into the prepared muffin tin and bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let them cool slightly before serving.
Storage Options
These muffins keep well at room temperature for up to 3 days when stored in an airtight container. For longer storage, place them in a freezer-safe bag and freeze for up to two months. To reheat, pop them in the microwave for about 20 to 30 seconds.
Variations & Substitutions
For a healthier twist, try using whole wheat flour in place of Bisquick and add a handful of oats. Swap out sugar for honey or maple syrup to vary sweetness. If you prefer a nutty flavor, consider adding chopped walnuts or pecans.
Serving Suggestions
These muffins are perfect for breakfast with a cup of coffee or tea. They also make a great midday snack or an enticing addition to a brunch spread. Pair them with a dollop of cream cheese or a spread of almond butter for an extra treat.
Frequently Asked Questions
Can I make these muffins without Bisquick? Yes, you can substitute Bisquick with a mixture of flour, baking powder, salt, and shortening. This DIY mix will work in a pinch but might alter the texture slightly.
Are these muffins suitable for vegans? By substituting eggs with a flaxseed mixture or mashed applesauce and using a plant-based milk, these muffins can easily be made vegan. Ensure that all your additions, like chocolate chips, are vegan-friendly.
How do I know when the muffins are done? The muffins are ready when they’re golden brown on top. A toothpick inserted into the center should come out clean, indicating they’re perfectly baked all the way through.
Bisquick Banana Muffins
Ingredients
Main Ingredients
- 2 cups Bisquick mix
- 3 bananas ripe and mashed
- 0.5 cup milk
- 1 egg beaten
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat the oven to 400°F (200°C) and grease a muffin pan.
- In a large bowl, combine Bisquick mix, mashed bananas, milk, egg, and vanilla extract. Mix until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 15 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
