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!
Serves: 12 regular-sized muffins or 48 mini-muffins
- 1 egg
- 2 cups Bisquick
- ⅓ cup sugar
- 3 medium bananas, mashed
- 3 tablespoons vegetable oil
- Preheat oven to 400. Grease one 12 cup muffin pan, or two 24 cup mini muffin pans, or line them with paper muffin cups.
- Combine egg, Bisquick, sugar, mashed bananas and vegetable oil and stir until just combined. Divide batter evenly among muffin cups.
- 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!