Easy banana muffins made from just five ingredients that are ready in less than 30 minutes! Welcome to your new favorite banana recipe.
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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.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
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.
Recipe FAQ
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
Looking for even more muffin inspiration? Here is our complete collection of muffin recipes!
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.
PrintEasy Banana Muffins
Easy banana muffins made from just five ingredients that are ready in less than 30 minutes! Welcome to your new favorite banana recipe.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 regular-sized muffins or 28 mini-muffins 1x
- Category: Snack
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 egg
- 2 cups Bisquick
- 1/3 cup sugar
- 3 medium bananas, mashed
- 3 tablespoons vegetable oil
Instructions
- 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!
Notes
Bananas: Use bananas that are nice and ripe for the best results – look for brown streaks and spots on the peel. You want your mashed banana to have a pudding-like consistency (a few lumps here and there are okay!)
Bisquick: This baking mix can usually be found in the breakfast aisle of your supermarket – it’s also terrific for making biscuits and pancakes!
Kailey Gould says
I didn’t have quite the right ingredients so I had to use the buttermilk pancake mix from Walmart and olive oil. I also added a splash of vanilla and some cinnamon and they turned out really yummy.
Hi Kailey and good for you for figuring out the substitutions – I know that will help other readers too. Thank you! :)
William taylor says
Very easy to make. I used egg beaters. I also used canola oil. I added raisins, pecans and almonds. Very very good fresh and hot with butter. And zero cholesterol. I even use plant based butter!
Hi William, and thanks for the info on your substitutions – those suggestions will help other readers too. Hurray for banana muffins!
SusieDee says
This is my new go-to muffin recipe.
Simple and so easy.
I have made these muffins many times now.
Thank you for publishing it.
Aw, thank you so much for this sweet comment! I’m glad you like the banana muffins – we make them on repeat in my house too. :)
Rita Smith says
Tried this recipe, I was intrigued by the convenience. Will never make again, texture was more tea-bisquity, and the taste of the mix drowned out the banana flavour. It’s not much extra work to take out flour and baking powder, and rather than wasting 3 good ripe bananas, will do it the old-fashioned way.
Hi Rita! Well, I’m glad you tried them – I know Bisquick is not for everyone. And now you have inspired me to make an old-fashioned banana muffin recipe! :) Hope you have a wonderful day!
Crytle Kirkley says
These were easy to make and great to eat! Followed the recipe but added cinnamon, vanilla and pecans! Mixed by hand so there were little pieces of banana in the batter.
Love your additions! I’m going to have to try those the next time I make these! :)
Corrina Greene says
I LOVED the recipe..but I did add vanilla, cinnamon and a few chocolate chips. Wow, it is a keeper!!
Hi Corinna, and I love your additions! :)
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 :(.
Kate says
Oooh, chocolate chips! Great idea!
Pat says
I love making these but have been using too much oil. Our 33 year old son will be visiting and wants them right when he gets here:).
My daughter is the exact same way!
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.
Kate says
Chloe, I love these great extra touches – thanks so much for sharing! I’ll be giving these variations a try. :)
Nely Cab says
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
Kate says
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! :)
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.
Kate says
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! :)
ruthie says
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. ;)
Kate says
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. :)
ruthie says
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. ;)
Angie says
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!)
Kate says
Whoa – that sounds AMAZING! I really do need to get me some Nutella.
Joanne says
We totally have bisquick somewhere in this apartment. And ALWAYS have brown bananas somewhere. Making these!
Kate says
Hurray! Just be forewarned…once you start making ’em, you can’t stop!
Poetesswug says
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
Kate says
Well there you are – I’ve missed you lately! And walnuts sound great. :)
Kari says
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.
Kate says
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. :)