Bisquick Banana Muffins: Fluffy, Fast & Foolproof

These Bisquick banana muffins prove that homemade doesn’t have to mean complicated. With just a few ingredients and one bowl, you get fluffy, bakery-style muffins that work for both rushed breakfast mornings and dessert cravings.

When you want warm muffins but don’t want to deal with measuring out six different dry ingredients, Bisquick muffins are your shortcut to homemade. The mix creates perfectly tender muffins that rise beautifully every single time, while using up the bananas that are going bad on your countertop.

If you’re thinking boxed mix muffins can’t possibly taste homemade, I used to believe that too. But these come out with golden tops, fluffy interiors, and that satisfying muffin dome that makes them look like bakery creations.

The banana keeps them moist and delicious, and adding chocolate chips and walnuts gives them classic banana bread flavor. But they are ready in half the time of traditional banana bread! And they’re portion-controlled (though I’ll admit I’ve eaten two… or three… in one sitting).

I’ll show you exactly how to make them and share some helpful tips I’ve learned along the way. You can have fresh-baked muffins in your kitchen in less than half an hour!

Ingredient Notes

For exact amounts needed see the recipe card below

• Bisquick: I always keep a box in my pantry for last-minute baking!
• Bananas: You’ll want ripe bananas with lots of brown spots.
• Egg
• Butter
• White sugar
• Oil
• Chocolate Chips
• Walnuts: You can leave the nuts out if you prefer, or substitute pecans.

How to Make Bisquick Banana Muffins

1. Start by preheating your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners to make cleanup easy and so your muffins won’t stick.
2. Peel and mash the bananas. Then melt the butter.
3. In a large mixing bowl, add your Bisquick. Then mix in your mashed bananas, beaten egg, sugar, and oil. Stir just until everything is combined, because overmixing can make your muffins tough.
4. Gently fold in your chocolate chips and walnuts. Save a few chocolate chips to put on top of the muffins. 
5. Fill each muffin cup about halfway full with the batter. Sprinkle the extra chocolate chips on top to make them look extra special!
6. Bake them in your preheated oven for 15 minutes. You’ll know they’re done when the tops are golden brown and a toothpick inserted in the center comes out clean.

Serving Ideas

It’s hard to think of a meal where you couldn’t serve these muffins. Breakfast, lunch, dinner, after-school snack, potlucks, parties – they go with everything! 

My family’s favorite way to enjoy them is warm from the oven with a pat of butter that gets all melty and delicious. I especially like them alongside my morning coffee or as an afternoon pick-me-up.

Here are some other ideas:

• Split them, toast them, and add some peanut butter.
• Pack them in lunch boxes for a sweet treat
• Serve them alongside fresh fruit and yogurt for a light breakfast
• Make them for your next brunch

How to Store

Store the muffins in an airtight container at room temperature for up to 3 days. I like to line the container with a paper towel to absorb any excess moisture.

These muffins also freeze beautifully. I like to wrap each muffin individually in plastic wrap and place them in a freezer bag. They will keep for up to 3 months in the freezer.

To thaw, pull out what you need and let them come to room temperature for about an hour. You can also microwave them for 20-30 seconds if you’re in a hurry.

I often make a double batch to freeze half for busy mornings or unexpected guests. There’s nothing better than having homemade muffins ready to go when you need them!

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