I don’t really like to bake. Although I love to eat baked goods. So when I stumbled across this recipe from a little cookbook called Busy Mom’s Cookbook – No Fuss Recipes in No Time and noticed that my last three bananas were totally black, it was a no-brainer to give it a try.
The muffins were best served warm, although they were not quite sweet enough I thought. My suggestion would be to add some chocolate-chips to the batter. Doesn’t that sound delicious? Chocolate chip and banana? Other than that, they were a great alternative to boxed muffins since I used the healthier version of Bisquick (Heart Smart) without all the hydrogenated oils. You could almost substitute any fruit and get a great muffin. What about mashed strawberries or a cup of blueberries? How about trying some orange marmalade? The possibilities are endless.
Enjoy your breakfast this morning!
Bisquick Banana Muffins
1 egg, slightly beaten
2 cups Bisquick
2 ripe bananas, mashed
1/4 cup sugar
2 Tablespoons milk
2 Tablespoons oil
Combine all ingredients until moistened. Pour into *lined muffin pans and bake at 400 degrees for 15-17 minutes or until golden brown. Makes 12-16 muffins.