Cake Mix Banana Muffins
A quick and cozy banana muffin recipe made with boxed cake mix, perfect for busy mornings or easy baking. Moist, fluffy, and endlessly customizable with chocolate chips, nuts, or a sprinkle of cinnamon
Equipment
- Mixing bowls
- Fork or potato masher
- Muffin tin + paper liners or non-stick spray
- Spatula or wooden spoon
- Ice cream scoop or large spoon
Ingredients
- 1 box yellow cake mix approximately 15.25 oz
- 3 medium ripe bananas
- 2 large eggs
- ¼ cup vegetable oil or melted butter
- ½ teaspoon cinnamon optional
- ½ teaspoon vanilla extract optional
- ½ cup chocolate chips optional
- ½ cup chopped walnuts or pecans optional
- Sprinkle of brown sugar or streusel topping optional
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease with non-stick spray.
- In a large mixing bowl, mash the ripe bananas with a fork or potato masher.
- Add eggs, oil, and vanilla extract (if using) to the mashed bananas. Whisk until combined.
- Add the cake mix and fold gently using a spatula or spoon until just combined.
- Stir in cinnamon and any optional add-ins (chocolate chips, nuts, etc.) if using.
- Fill each muffin cup about ¾ full.
- Bake for 18–22 minutes, until golden and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overmix the batter to avoid dense muffins.
Use overripe bananas for best flavor and moisture.
Store in an airtight container at room temp for 3–4 days, refrigerate for up to 7 days, or freeze for up to 3 months.