Save on Pinterest

Banana Muffins

“These muffins turn out wonderful every single time,” says Linda Heywood of Mill Bay, British Columbia. “My uncle raves abut them when he comes to visit.”
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    1 dozen


  • 2 cups biscuit/baking mix
  • 1 egg, lightly beaten
  • 1-1/3 cups mashed ripe bananas
  • 1/2 cup packed brown sugar
  • 3 tablespoons milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract


  • Place the biscuit mix in a large bowl. Combine the egg, bananas, brown sugar, milk, oil and vanilla; stir into biscuit mix just until combined. Fill paper-lined muffin cups two-thirds full.
  • Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts
1 each: 168 calories, 6g fat (1g saturated fat), 18mg cholesterol, 263mg sodium, 27g carbohydrate (14g sugars, 1g fiber), 2g protein.

Recommended Video


Click stars to rate
Average Rating:
  • lmmanda
    Jul 4, 2014

    These were excellent. Everyone loved them.

  • pteter
    Jun 2, 2014

    This was definitely quick and easy. We love nuts, so I added 1/2 c. chopped walnuts to the muffin batter. YUM

  • ng2cook
    Mar 30, 2013

    Quick & easy. Great way to use up bananas that are going ripe. I sprinkled some chopped walnuts over the top of a few of the muffins.

  • JenfromFlag
    Jan 22, 2012

    These muffins are made with staple ingredients, were easy to make, and tasted great.

  • LibbiPeach
    Aug 14, 2011

    I went looking for a quick way to use up some bananas as well as a quick snack for my son. He loved it and so did I.

  • par3pat
    Nov 3, 2010

    I was disappointed after reading the positive reviews - the reason I made them. I used ripe bananas as other suggested. Very bland...

  • r&ao
    Sep 5, 2010

    AWESOME!!!! I make these on a regular basis as my family loves fresh muffins for breakfast and this recipe is super quick and easy! I added a little peanut butter and some chocolate chips to change it up, turned out GREAT!

  • StacyAnne
    Aug 9, 2010

    I love the simplicity of this recipe, its quick bake time, and low calorie count compared to other banana breads. I used three medium, very ripe (pretty much black) bananas, and the batter was wonderfully moist. They raised beautifully and I found the taste just sweet enough.

  • simsus
    Mar 11, 2010

    These muffins had great banana flavor! I used 2 ripe bananas but had to add about 2 Tbsp more milk as my batter was dry. I too would sweeten the recipe a bit, but that is personal preference.

  • angelaoberg
    Dec 14, 2009

    Incredibly quick and easy to make fresh and eat warm on even weekday mornings! My husband and four young children loved it!