These easy banana muffins are made with two simple ingredients; cake mix and overripe bananas. They can be made up and in the oven baking in a matter of minutes. Making them a perfect breakfast recipe for busy mornings. Not to mention these muffins are egg-free and oil-free. And can be easily made gluten-free by using a gluten-free cake mix.
Muffins have always been a hit in our home and this easy two ingredient banana muffins recipe is one that goes quickly. We love our pumpkin muffins so I thought I would try making them with a banana flavor and using only 2 ingredients.
These muffins were not only easy to make but they taste amazing. With lots of banana flavor and super moist, these muffins are a must-try!
Don't forget to print the recipe card off for this delicious banana recipe.
How To Make Two Ingredient Banana Muffins
When you want to use up overripe bananas, this quick and easy muffin recipe is perfect. These easy cake mix banana muffins are light, fluffy, and filled with banana flavor.
Grab a large bowl and add in the large bananas. I used a potato masher to get the overripe bananas nice and mashed up. Once the bananas were mashed add in a yellow cake mix. Stir until the box of cake mix is combined with the mashed bananas. This recipe is so easy to make I don't even use a hand mixer. I mix this muffin batter up by hand.
Into a muffin tin that has been prepared either with paper liners or sprayed with non-stick cooking spray. Scoop the muffin batter into each of the muffin pan cups. I love to use a cookie scoop for scooping the batter into the muffin cups.
I know this is a two ingredient recipe but sometimes I like to sprinkle the tops of this easy recipe with mini chocolate chips or chopped walnuts. This step is optional but does bring in a bit more flavor. Of course, you could also add chocolate chips or walnuts to the muffin batter.
Bake in a 350℉ preheated oven for 15-17 minutes. Ovens may vary, mine takes closer to the 17-minute mark. The best way to check for doneness is by inserting a toothpick into a center of a muffin. If the toothpick comes out clean then the muffins are fully baked. The top of the muffins will have a golden brown color.
Allow the moist banana muffins to cool slightly on a wire rack. Add a pat of butter to the top of the muffin and enjoy with a cup of coffee or milk.
Questions And Variations
Yes, overripe bananas will be easier to mash up and blend into the dry ingredients. Overripe bananas also are sweeter and will give the muffins a stronger banana flavor.
They need to be stored in an either airtight container or covered with plastic wrap. They can be kept at room temperature.
Yes, allow the muffins to completely cool then place them in either a freezer bag or an airtight container. They will last in the freezer for up to 2 months.
Yes, you can use a gluten-free cake mix in replacement of a regular cake mix.
Now for a few variations to this easy banana muffin recipe, the first would be with the cake mix. You can change the flavor of the muffin a bit by changing the yellow cake with a chocolate cake mix, or even a white cake mix. Enhance the flavor of the banana muffins by adding some vanilla extract to the batter. Make them even fluffier by adding in a couple of large eggs to the batter.
Mix into the muffin batter some chocolate chips or peanut butter chips. Turn them into banana nut muffins by mixing in chopped walnuts. Or you can do as I did and sprinkle a few mini chocolate chips and chopped walnuts on top of the muffins.
Make them mini muffins by using a mini muffin pan. These would be great to do for a lunchtime snack. We hope you enjoy this easy two ingredient banana muffins recipe as much as we do.
More easy muffin recipes:
Easy Two Ingredient Banana Muffins Recipe With Cake Mix
Mashed bananas are mixed together with a yellow cake mix to create these easy two ingredeint banana muffin recipe.
Ingredients
- 3 Large Bananas ripe (see notes for tip)
- 1 Box Yellow Cake Mix
Instructions
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Preheat oven to 350℉
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In a large mixing bowl mash the bananas.
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Add the box of cake mix into the mashed bananas. Mix until ingredients are well combined.
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Scoop the muffin dough out using a 2 inch cookie scoop, or fill the muffin cups to ⅔ of the way full.
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Place into the preheated 350℉ and bake for 15 to 17 minutes or until fully cooked. Insert a toothpick into the center of the muffin, if the toothpick comes out clean they are done.
Recipe Notes
To mash the banana up I used a potato masher instead of a fork.
Nutritional information on this website is provided as a courtesy and for your convenience only. In addition to the USDA Food Composition Database, other online calculators are used to gather nutrition data.
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