Easy banana muffins made from just five ingredients that are ready in less than 30 minutes! Welcome to your new favorite banana recipe.
why we love this recipe
Out of all the many many muffin recipes in my collection, these banana muffins are the ones my family requests the most.
And conveniently, it’s also one that I am most happy to make whenever they ask, because they are fast and fabulous…only five ingredients that get quickly 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 those elderly bananas we all have on our counter from time to time.
ingredients needed to make this recipe
ingredient notes and substitions
- Bananas: The really ripe ones work best for this recipe, because you need them to be a nice mushy consistency
- Bisquick: This is a baking mix combination of flour, fat, leavening and salt, and it is usually found in the breakfast aisle of your supermarket because it is a popular ingredient for homemade pancakes…but there’s a lot more you can do with it (hello, butter biscuits!) And if you want to try making your own, here’s a great recipe to try.
how to make this recipe
(Scroll down for the handy complete printable recipe with nutrition info!)
Preheat your oven to 400, spray a 12 cup muffin pan (or two 24 cup mini muffin pans) with cooking spray and let’s get started!
PRO TIP: Open your dishwasher and hold your muffin tin over the inside of the dishwasher door while you spray the pan…this way any extra spray goes into the dishwasher to be washed away instead of all over your counter!
Step One: Put an egg, two cups of Bisquick, a third of a cup of sugar, 3 tablespoons of vegetable oil and three mashed up bananas in a mixing bowl and mix it all up.
You can use a hand mixer if you like, but I find it’s just as easy to stir it all up together in the nearest mixing bowl.
Step Two: Grab that greased muffin tin and divide the batter evenly. You want to fill the tin openings about two-thirds full.
Step Three: Pop them into the preheated oven and bake them up until they are nice and golden. This usually takes 15 to 20 minutes for the regular sized muffins and 10 to 12 for the mini ones.
Now give things a few minutes and then take them out of the muffin tin and let them cool for a little while on a cooling rack.
Make sure you eat at least one while they are still warm though! That part is mandatory.
You want your bananas to have at least a little brown spotting on the peels, because they need to mush up easily. It’s okay to have some little banana chunks here and there, but you want your smooshed bananas to have a pudding-like consistency, and you need good old ripe bananas for that.
You can! Grapeseed oil will also work well. Don’t use olive oil or peanut oil as they will impact the flavor.
If you keep them covered up in a container or a plastic bag, they will be good for several days, although (as with most baked goods) they are best on day one!)
Pop your question in the comments section below and I will answer pronto!
want to round out your meal?
We love slathering these muffins with jam, especially this recipe for homemade strawberry jam when strawberries are in season.
Or if you want to go totally bananas, try this recipe for banana jam with your banana muffins!
And you can never go wrong with a cup of fresh mint tea on the side. Here’s how we like to use those sweet smelling mint leaves to make tea.
other muffin recipes we love
It’s enough to make you buy extra bananas just to get some brown spots going. Now over to you – go bananas!
could you leave us some stars?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section. Your thoughts and advice will help both us and your fellow readers. 🥰Print