A classic favorite made faster and foolproof using a box cake mix. These cake mix banana muffins are reliable, quick to prepare, and turn out moist and tender every time.
I usually enjoy baking from scratch, but when time is tight a boxed cake mix is an excellent shortcut. Keeping a box on hand opens up a lot of simple, delicious options — and banana muffins made this way are one of my favorites.
Adding mashed bananas to cake mix is an easy hack that’s been popular for years, and for good reason: it elevates the flavor and keeps things simple. If you have overripe bananas to use up, this recipe is perfect.
These muffins are quick to make, require only a single bowl, and are beginner-friendly. They’re not traditional banana bread texture-wise — lighter and more cake-like — but they’re still wonderfully moist and addictive.
Cake Mix Banana Muffins Ingredients
{Full recipe at the bottom}
- 3 overripe bananas, mashed
- 3 eggs
- 1/2 cup vegetable oil or melted butter
- 1 (15 ounce / 432 g) box yellow cake mix
Just four ingredients are needed for these muffins — simple and convenient. They’re a great way to use overly ripe bananas and make an easy breakfast or snack.
How to Make Banana Muffins with Cake Mix
Converting cake mix into muffins is fast and straightforward. There’s no need for additional leavening, milk, or complicated steps. You’ll only need one bowl and about five minutes to mix the batter. Follow these steps:
- Preheat oven to 350°F (175°C). Line a muffin pan with liners or spray with nonstick cooking spray and set aside.
- Combine the bananas, eggs, and oil or melted butter in a large bowl until smooth.
- Add the cake mix and gently stir until just combined — do not overmix.
- Scoop the batter into the muffin cups, filling each about 3/4 full, and bake.
- Bake 18–20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Cool in the pan for 10 minutes, then transfer to a rack to finish cooling.
I used a yellow cake mix here, but you can use other brands and varieties as listed below. Note: this recipe yields 18 standard muffins; it’s too much batter for twelve large bakery-style muffins.
The oil or butter plus the mashed bananas keep these muffins moist. If you want richer flavor, choose butter; vegetable oil produces very tender results. The final texture is lighter and more cake-like than classic banana bread but still flavorful and satisfying.
These muffins are great for baking with kids or for beginners because the steps are forgiving and simple. Kids enjoy mashing bananas and spooning batter into liners, and the quick bake time keeps things fun.
Variations and Add-Ins
While yellow cake mix is the go-to here, you can substitute other cake mix flavors for different results:
- Chocolate cake mix — for a chocolate-banana twist.
- White cake mix — keeps the flavor light.
- Spice cake mix — adds warming spices that pair nicely with banana.
Consider these additions or toppings:
- Streusel topping for crunch and sweetness.
- 1 tsp vanilla or a pinch of cinnamon stirred into the batter for extra flavor.
- Chopped nuts, chocolate chips, or blueberries folded into the batter.
You can also make this gluten-free by using a gluten-free cake mix, or choose a sugar-free mix if you need a lower-sugar option. The recipe is very adaptable.
How to Store Cake Mix Banana Muffins
Store cooled muffins in an airtight container, covered with plastic wrap, foil, or in a food-safe storage bag. They keep well at room temperature for 2–3 days. To reduce excess moisture, line the bottom of the container with a paper towel before adding the muffins.
On busy mornings, these muffins are an easy make-ahead breakfast. They’re fast, tasty, and use simple pantry ingredients — a great trick to have on hand. If you enjoy experimenting, try swapping the cake mix flavor or adding mix-ins for new variations.
4 Ingredient Cake Mix Banana Muffins
Beat Bake Eat
Click the stars to rate!
Pin Recipe
Ingredients
- 3 overripe bananas, mashed
- 3 eggs
- 1/2 cup vegetable oil or 1/2 cup (1 stick) butter, melted
- 1 (432 g/15 oz) box yellow cake mix
Instructions
-
Preheat oven to 350°F. Line a muffin pan with liners or spray with nonstick cooking spray and set aside.
-
In a large bowl combine the mashed bananas, eggs, and oil or melted butter until smooth.
-
Add the cake mix and gently stir until just combined. Do not overmix.
-
Scoop batter into the muffin pan, filling each cup about 3/4 full.
-
Bake 18–20 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
-
Cool in the pan for 10 minutes, then remove to a wire rack to finish cooling.
Notes
- Using butter instead of oil will produce a richer flavored muffin.
- If you only have a 12-cup muffin pan, bake 12 muffins first, then bake the remaining 6 immediately after with the remaining batter.
© Beat Bake Eat. All images & content are copyright protected. Unauthorized use or duplication of this material without written consent is prohibited.