Bisquick banana muffins - they need no introduction, but deserve one nonetheless! These fluffy and golden brown delights are absolute must-haves. Tasty to the core, packed full of delicious chocolate chips and sweet banana chunks, Bisquick banana muffins can put a smile on any face.
Add in the chocolate chips and mix again. Try not to overmix.
1 cup Chocolate Chips
Using a large cookie scoop, place the muffin batter into the liners filling only ¾ of the way full.
Top each muffin with chocolate chips.
Bake for 15-20 minutes or until a toothpick comes out clean.
Notes
For best results heat your muffin for 20-30 seconds in the microwave before serving. The insides will be gooey and chocolaty. Feel free to add a little butter too!
Replace the oil with applesauce for a healthier muffin, the texture and cooking time may vary. I haven't tested this.
Replace some or all of the chocolate chips with peanut butter chips, chopped nuts, cranberries, or raisins to your batter before baking for a different type of muffin
Store your muffins in an airtight container between layers of paper towel to avoid unnecessary moisture accumulation. Store at room temperature for up to 4 days, and longer if stored in the refrigerator. But do note that your muffins will dry out in the fridge.Can I freeze leftover Bisquick banana muffins? Yes! A great idea if you'd like to save them for longer than a week. Let your muffins cool completely on a wire rack, wrap each muffin in plastic wrap place in a large freezer bag. When you're having a craving, remove one (or two!) from the freezer and allow it to thaw for an hour or two in the fridge.