Fluffy Banana Muffins from Cake Mix

A plate of six golden brown muffins arranged in a circle, next to a butter knife with a pat of butter and two ripe bananas on a checkered cloth.

Banana muffins from cake mix are soft, sweet, and incredibly easy to make. With just ripe bananas, eggs, and a boxed cake mix, these muffins bake up light and fluffy in under 30 minutes. Perfect for busy mornings, after-school snacks, or sharing at a church brunch, they’re a simple and delicious way to bring people together around the table.

Course Breakfast, Dessert

Cuisine American

Diet Vegetarian

Keyword baking, easy, quick, sweet

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 146

Author Gina Dickson

Ingredients

15.25 ounces yellow cake mix boxed
1/3 cup vegetable oil
3 eggs large
1 1/2 cups bananas very ripe, mashed (about 3 to 4 medium bananas)

Instructions

Prepare the Muffin Pan

Preheat oven to 350 degrees Fahrenheit.
Lightly grease a muffin pan or line with paper muffin cups.

Make the Batter

In a large mixing bowl, mash the bananas until smooth.
1 1/2 cups bananas
Add the cake mix, vegetable oil, and eggs.
15.25 ounces yellow cake mix, 1/3 cup vegetable oil, 3 eggs
Stir with a wooden spoon or spatula until the batter is fully blended with no dry spots.

Fill the Muffin Pan

Divide the batter evenly among the muffin cups, filling each about two-thirds full.

Bake

Place the pan in the center of the oven.
Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean (a few moist crumbs are okay).

Cool and Serve

Let the muffins cool in the pan for 10 minutes.
Run a butter knife gently around the edges to loosen.
Transfer to a wire rack and let cool for another 10 minutes before serving.

Notes

Storage and Reheating

Room temperature: Keep muffins in an airtight container on the counter for up to 3 days. Slip in a paper towel to absorb extra moisture and keep the tops from getting sticky.
Refrigerator: Store in a covered container for up to 5 days.
Freezer: Wrap individually and freeze for up to 2 months.
Reheating: Warm in the microwave for 10 to 15 seconds or in a 300°F oven for about 5 minutes.

Nutrition