I love making these banana muffins when I have overripe bananas. These muffins taste delicious and are a great to-go breakfast or snack. They are kid-friendly and very portable. This recipe makes 18 nice-sized muffins.
Three-ingredient banana muffins
If you love bananas and chocolate together, try these banana chocolate muffins with 3 ingredients. They are easy to make and delicious!
These banana muffins with cake mix are the perfect recipe when you have those ripe bananas that need to be used soon. Like today! In less than 30 minutes, you can have banana muffins!
1 box yellow cake mix - any brand works
3 large bananas (or 4-5 small bananas) Bananas should be over-ripe.
2 large eggs lightly beaten
½ teaspoon cinnamon (totally optional) My family loves cinnamon with any banana bread
Preheat oven to 350 Fahrenheit.
Add bananas to a large bowl. I used 3 large-sized bananas. You could use 4 - 5 small ones. I use a potato masher. Actually, sometimes I use a hand mixer. Just don't overmix; you still want some of the banana texture.
Add two large eggs to the mashed bananas. I usually crack the eggs into a small well in the bananas, try to beat just the eggs, and then mix them all in.
Add a box of cake mix. Just the cake mix. Not the stuff you are told to add to the box.
My family loves cinnamon. I add about ½ teaspoon. This is an optional ingredient. If you like the cinnamon flavor, add it.
This is a sticky batter, and you won't be able to pour it. I line my muffin tins with paper muffin liners.
A Texture FYI
This texture is slightly different from a scratch banana bread recipe. It's not as dense. Not better or worse, just different. It has a great place in every person's recipe collection of quick and easy recipes.
Bake for approximately eighteen minutes (test with a pick for doneness). Mmmmmm, they smell so good when they bake.
Helpful Equipment tips
If you are going to frequently make muffins, buy yourself a good nonstick muffin tin especially if you don't regularly use paper muffin liners! Also, I'm a huge fan of using scoops to transfer the batter into the muffin tins. So much easier and less messy (no drips of batter everywhere! I use these scoops (click on the picture for more info.). Paper muffin liners are great with these muffins!
Substitutions and add ons
If you want these muffins to be more of a special treat, add broken-up walnuts or chocolate chips. Peanut butter chips are good too!
Can I make this as 2 ingredient banana muffins?
Don't have any eggs handy? This works out perfectly fine without eggs. It just makes fewer muffins. The muffin will be denser than the original version, but they still taste great! The muffins are a little stronger banana flavored.
Storage and freezing
These keep in the refrigerator for 3-4 days in a covered container. They get a little moist, so I take them out and remove the lid before serving them.
They should freeze well, individually wrapped. I never have any leftovers to freeze!
Cake mix banana muffins
- 1 box yellow cake mix
- 3 large bananas Very ripe - or 3-4 small bananas
- 2 large eggs
- ½ teaspoon cinnamon optional but delicious
- Turn oven on to 350 degrees Fahrenheit
- Mash bananas
- Add and mix in the two eggs
- Add cake mix to the egg and banana mixture. Do not add the ingredients listed on the box!
- Add optional cinnamon
- Stir until everything is well mixed. This can be done by hand or at a slow speed with a hand mixer. The batter should have banana lumps in it so it is not smooth.
- Bake for approx. 18 minutes. Test for doneness with a toothpick
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**originally published Oct. 23, 2013.