Easy Banana Muffins

Out of all the many many recipes in my towering pile of books and binders and scraps of paper, these banana muffins are the ones the teenager requests the most.  And conveniently, it’s also one that I am most happy to make whenever she asks, because they are fast and fabulous…only 5 ingredients that pretty much just get mixed together and baked, and twenty minutes later you have light and perfect muffins that have just the right amount of banana flavor.  They are also the world’s best way of using up these.

Yep, we’ve all been there.  We buy a nice big bunch of bananas, fully intending to eat them all, and then you turn around and they have the dreaded brown spots all over them and nobody wants to touch them with a ten foot pole.  When this happens, you pretty much HAVE to make banana muffins.  It’s the only way out.

So!  Here’s what you need:  Three mushy bananas, an egg, a little bit of vegetable oil, some sugar, and one of my personal favorite baking ingredients, Bisquick.  Yep, I love Bisquick.  I do.   I always have it around just in case someone has an urgent need for pancakes, or drop biscuits, or banana muffins.  Find your box of Bisquick and then mush up the bananas with a fork.  Now mix everything together in your mixer until it is just combined, which takes about 5 minutes from start to finish.

Then you can either use mini-muffin pans or regular muffin pans to bake ‘em up.  I sometimes use paper liners and sometimes don’t – just make sure you grease the pan first if you don’t.  At this point you need someone reliable to lick the bowl.

Twenty minutes later (or 12 minutes if you are making the mini-muffins) your kitchen counter will look like this…

Your kitchen will smell beautifully of bananas, and all will be right with the world.  It’s enough to make you buy extra bananas just to get some brown spots going.  Now over to you – go bananas!

Easy Banana Muffins

Yield: 12 regular-sized muffins or 48 mini-muffins

Easy Banana Muffins

Ingredients

1 egg
2 cups Bisquick
1/3 cup sugar
3 medium bananas, mashed
3 tablespoons vegetable oil

Directions

1. Preheat oven to 400. Grease one 12 cup muffin pan, or two 24 cup mini muffin pans, or line them with paper muffin cups.
2. Combine egg, Bisquick, sugar, mashed bananas and vegetable oil and stir until just combined. Divide batter evenly among muffin cups.
3. Bake 15-20 minutes for large muffins, or 10-12 minutes for mini muffins, until golden brown. Remove from muffin pans and cool...but make sure you eat at least one while they are still warm!

Comments

Want a photo beside your name? Go to Gravatar.com, sign up for a free account, and upload a photo. It's super easy!

  1. The perfect follow-up post to your homemade butter! We love banana muffins. I’ve just recently begun adding 1/4 cup finely diced fresh pineapple, and 1/4 cup shredded coconut (sweetened of course). It makes a what we call at our house, “Hawaiian Muffins.” Also, if you’re not able to use up the bananas before they are beyond use, you can just pop them into the freezer (with the skins on), allow them to thaw on the counter or defrost them in the microwave, and use them as you normally would in muffins. Also, our dog would like to know if you’re willing to adopt her? I’ve never let her lick out a peanut butter jar or a mixing bowl. She’s devastated.

    • Hawaiian muffins! They sound absolutely scrumptious! And tell your dog she can come on over and visit any old time – I have mixing bowls all OVER the place. :)

  2. The dreaded bananas with the dreaded brown spots….Yes! I know them well! ^_^ And I’ve done bananas with everything you mentioned above…except the bisquick! That’s a new one on me! I’ll have to try it….and add a few walnuts too…That’s how I roll!! LOL

  3. We totally have bisquick somewhere in this apartment. And ALWAYS have brown bananas somewhere. Making these!

  4. Just tried this out with a few twists… I used a macadamia nut pancake mix I had sitting around and added 2 tablespoons of nutella (I love my chocolate!) came out great! Quick and easy for people like me( the inexperienced baker!)

  5. What’s the difference between Bisquick and self-rising flour? Is there one? I know I use Bisquick for pancakes sometimes, but could you follow those package directions, but use S-R flour instead??? I almost always have the flour, but not always the Bisquick (since my college days of Bisquick pizzas made in an electric fry pan went away ;).

    These muffins look a manageable size. I got tired of those muffins-as-big-as–your-head. A muffin you can’t finish in one sitting is just too big. Even a delicious banana muffin. Now all I need is some overripe bananas and maybe I’ll experiment. ;)

    • I’ve never tried this myself (because I always have Bisquick around) but I’ve heard that this is a way to make it yourself: mix together 1 cup of flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, and then cut in 1 tablespoon of shortening. (Has anyone else tried this, or do you know a different/better way?) And yes, one of the best things about this recipe is the customizability of the size! Not sure that is an actual word, but you know what I mean. :)

      • That’s it! I knew that the texture of Bisquick was different than that of self-rising flour. It’s the shortening. So, it looks like you could just take the S-R flour, add shortening and be good to go. Your sources are excellent. ;)

  6. Heather K says:

    Made ‘em this morning. I grew up in Virginia, so impossible to consider having a pantry without a box of Bisquick! I like how quick they were, and the mild sweet flavor was also a hit with my family.

    • I know – as soon as I even open a new box of Bisquick I buy a new one, just so I have one in reserve! :)

  7. I made these today and added a bit of vanilla and cinnamon to the mix, just enough to add a subtle hint of flavor. I loved the ease and taste of these muffins. This recipe has made my favorites list. I will surely pass it along. Thanks, Kate! :D

    • I’m so glad! I’ve been making them for ages and ages – they are one of my family’s faves. Thanks for passing it along! :)

  8. Chloe Marchant says:

    This recipe is simply amazing. My whole house smelled like banana sugary goodness :) Every my Mom who doesn’t like banana’s love these muffins. I added a personal touch though ;) I added some ground cinnamon and honey. It just gave it the perfect touch. Then once out of the oven and warm I cut in half spread with butter then drizzled some honey and cinnamon. Delicious! I would say use more or less cinnamon or honey based on your preference.

    • Chloe, I love these great extra touches – thanks so much for sharing! I’ll be giving these variations a try. :)

  9. Katia Mikulak says:

    I use a little bit of milk and half of cup of chocolates chips too! When i bake them without chocolates Hersheys kisses the kids can tell and ask for the “real” Banana Muffins, I just ran out :(.

Trackbacks

  1. [...] I finally finished my exam session and as I promised I made the banana muffins from FramedCooks Website. I discovered this simple and wonderful recipe through my friend, Nely Cab, the author of [...]

  2. [...] now a droopy, speckled brownish.   I usually automatically turn to my tried and true recipe for banana muffins, but every once in a while I throw caution to the wind, banana-wise, and I try something [...]

  3. [...] countertop and make something out of them that is not banana muffins.  Not that I don’t love my banana muffin recipe – I do!  But you only go around once, and I wanted to make sure that I got in at least a [...]

Let's Talk!

*

Subscribe to FramedCooks

To subscribe in your favorite reader, copy this link:
http://framedcooks.com/feed and paste it
into your reader's 'new feed' tool.

To receive new posts via email, enter your email here: