Ingredients
Scale
- 2 cups Bisquick baking mix
- 1 cup mashed ripe bananas (about 2–3 medium bananas)
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon ground cinnamon
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Grease or line a 12-cup muffin tin with paper liners.
- Step 2: In a large bowl, combine the Bisquick, mashed bananas, milk, vegetable oil, sugar, egg, and cinnamon.
- Step 3: Stir the ingredients together until just moistened. Do not overmix; a few lumps are okay.
- Step 4: Gently fold in the chopped nuts, if using.
- Step 5: Fill each muffin cup about 2/3 full with the batter.
- Step 6: Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- For a warm, comforting treat, reheat a muffin in the microwave for 15-20 seconds.
- Serve these muffins with a dollop of whipped cream or a drizzle of honey for an extra touch of sweetness.
- Don't overmix the batter; a few lumps are fine, and this will ensure a tender muffin.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American