Banana Bisquick Muffins

photo by sweetandtastycakes



- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 2 cups Bisquick baking mix
- 1 egg, lightly beaten
- 1 1⁄3 cups bananas, mashed (about 3 bananas)
- 1⁄2 cup brown sugar, packed
- 3 tablespoons milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1⁄2 cup chocolate chips (optional)
directions
- Place biscuit mix in a medium bowl and break up any lumps.
- Combine remaining ingredients and stir into the biscuit mix.
- Fill paper-lined muffin cups 2/3 full.
- Bake at 400F 15-20 minutes.
- Cool in pan 5 minutes.
Questions & Replies

-
This recipe is FANTASTIC! I substituted agave nectar (and added an extra TBSP) for the sugar, Bob's Red Mill egg replacer for the egg and oat milk for the milk for our allergy kiddos. I also added a scoop of beef collagen for added protein (doubled the vanilla), made mini muffins and topped with mini chocolate chips. None of us can stop eating them!
Reviews
-
This recipe is FANTASTIC! I substituted agave nectar (and added an extra TBSP) for the sugar, Bob's Red Mill egg replacer for the egg and oat milk for the milk for our allergy kiddos. I also added a scoop of beef collagen for added protein (doubled the vanilla), made mini muffins and topped with mini chocolate chips. None of us can stop eating them!
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RECIPE SUBMITTED BY
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