A classic muffin made quicker and simpler using a box cake mix. These cake mix banana muffins are foolproof and reliably moist — a favorite when you want something fast and delicious.

I usually bake from scratch, but when time is short I rely on a box of cake mix. It’s a handy shortcut and a great base for many easy desserts. Adding mashed bananas to cake mix is a simple trick that gives pleasing results — moist, tender muffins with minimal effort.

This recipe is perfect for using up overripe bananas and for beginner bakers or busy mornings. It uses just four ingredients and one bowl, so it’s quick to prepare and hard to mess up.

Cake Mix Banana Muffin Ingredients

Full recipe at the bottom

• 3 overripe bananas, mashed
• 3 eggs
• 1/2 cup vegetable oil (or 1/2 cup melted butter)
• 1 (15 oz / 432 g) box yellow cake mix

Only four ingredients make these muffins a go-to when you need a quick baked treat. The bananas add natural sweetness and moisture while the cake mix simplifies the process.

How to Make Banana Muffins with Cake Mix

These muffins come together in one bowl and about five minutes of prep. No need for baking soda, baking powder, milk, or additional butter unless you choose to use it. Follow these simple steps:

1. Preheat the oven to 350°F (175°C). Line a muffin pan with paper liners or spray with nonstick cooking spray.
2. Combine the mashed bananas, eggs, and oil or melted butter in a large bowl until smooth.
3. Add the cake mix and gently stir until just combined — do not overmix.
4. Spoon the batter into the muffin cups, filling them about 3/4 full, then bake.
5. Bake for 18–20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Cool in the pan for 10 minutes, then transfer to a wire rack.

This recipe makes 18 standard muffins. If you try to make 12 large bakery-style muffins, the yield and texture won’t be the same — stick with the 18-muffin yield or bake in batches if you only have a 12-cup pan.

The texture is lighter and more cake-like than traditional banana bread, thanks to the cake mix. Using butter instead of oil will give a slightly richer flavor. Despite not being a from-scratch banana muffin, these taste homemade and are ideal when you need something fast.

These muffins are also great for baking with kids or for beginner bakers because the steps are straightforward and forgiving. Kids usually love the flavor and texture, and they’re fun to help make.

Variations and Add-Ins

While yellow cake mix is my favorite for this recipe, you can also use:

• Chocolate cake mix — for a chocolate-banana twist
• White cake mix — for a milder flavor
• Spice cake mix — for warm, autumnal notes

Try these additions:

• Streusel topping for a crunchy finish
• Cinnamon or vanilla extract for extra depth
• Chopped nuts, chocolate chips, or blueberries folded into the batter

You can make the recipe gluten-free or sugar-free by choosing the appropriate cake mix variety; the method remains the same.

Storage

Store muffins in an airtight container, resealable bag, or wrapped with plastic wrap or foil. They keep well at room temperature for 2–3 days. If you notice condensation forming, line the bottom of the container with a paper towel to absorb excess moisture and keep the muffins from becoming soggy.

On busy mornings, these muffins are an easy grab-and-go breakfast. They’re quick to make and store well, and most people won’t guess they’re made from a cake mix. If you like seasonal baking, you can apply the same method to pumpkin or other purees for fast, tasty muffins.

4 Ingredient Cake Mix Banana Muffins

A quick, reliable muffin made with a box cake mix and ripe bananas. Moist, tender, and easy to prepare.

4.75 from 32 votes

Prep Time
7 mins

Cook Time
20 mins

Total Time
27 mins

Course
Breakfast, Snack

Cuisine
American

Servings
18 Muffins

Calories
181 kcal

Ingredients

• 3 overripe bananas, mashed
• 3 eggs
• 1/2 cup vegetable oil or 1/2 cup (1 stick) butter, melted
• 1 (15 oz / 432 g) box yellow cake mix

Instructions

1. Preheat oven to 350°F. Line a muffin pan with liners or spray with nonstick cooking spray.
2. In a large bowl combine the mashed bananas, eggs, and oil or melted butter until smooth.
3. Add the cake mix and gently stir until just combined. Do not overmix.
4. Scoop batter into the muffin cups, filling them about 3/4 full.
5. Bake for 18–20 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
6. Cool in the pan for 10 minutes, then remove to a wire rack to finish cooling.

Notes

• Using butter instead of oil yields a richer flavor.
• If you only have a 12-cup muffin pan, bake 12 muffins first and immediately bake the remaining 6 with the leftover batter.

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Keyword
cake mix muffins, cake mix recipes, overripe banana recipes

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