Ingredients
Scale
- 2 cups Bisquick baking mix
- 1 cup mashed ripe bananas (about 2–3 medium)
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Step 1: Preheat oven to 375°F (190°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 vanilla extract. Mix until just combined. Do not overmix.
- Step 3: Gently fold in the chopped walnuts or pecans, if using.
- Step 4: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Step 5: Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 6: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store cooled muffins in an airtight container at room temperature for up to 3 days or in the freezer for longer storage.
- For a warm, bakery-fresh taste, reheat muffins in the microwave for 10-15 seconds.
- Serve these muffins with a dollop of cream cheese or a drizzle of honey for an extra touch of sweetness.
- For a richer flavor, lightly brown your nuts in a dry skillet before adding them to the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American