Easy Cake Mix Banana Muffins (doctored cake mix)

If you’re in the mood for banana muffins but you don’t want to take the time to make them from scratch, I have great news for you! You can start with a simple white cake mix and turn it into the best banana muffin you’ve ever tasted!

Can I Really Turn a Cake Mix Into Muffins?

Absolutely!

One of the key differences between cake and muffins is the texture. Muffins are slightly more dense and often packed tighter with ingredients.

Over the past year I’ve been teaching myself how to convert cake mixes into muffins. I started with the most logical choice–eliminating some of the liquid. Cut back on the milk and you’ll automatically end up with a thicker batter.

A thicker batter is always better…

. . .when you’re baking muffins.

What really sets this recipe apart, however, is the addition of whipping cream. If you read my Old-Fashioned Pound Cake with Whipping Cream post you know that this isn’t the first time I’ve used whipping cream.

In fact, I find myself using it more and more these days. I’ve even taken to adding it to my Dreamy Buttercream Frosting.

I know. Crazy. But, it works!

Ingredients for Banana Muffins

Let’s start by talking about what you’ll need for these luscious banana muffins. These are simple ingredients you probably have on hand.

You’ll find a full printable recipe card at the bottom of this post but for now this is what you’ll need:

• white cake mix
• whipping cream
• overripe bananas
• chocolate chips
• chopped pecans (optional)
• room temperature eggs
• brown sugar (for sprinkling)

Note: You can use yellow cake mix if you prefer.

How to Make these Easy Banana Muffins

Now let’s talk about how to make these muffins. They come together easily and quickly. That’s one reason I opt to use a cake mix for many of my muffin recipes. It saves on time!

Preheat oven to 350 degrees Fahrenheit.

Start by mashing your bananas. I mashed mine in the stand mixer using the paddle attachment. (These mashed bananas look so delicious!)

Add your box of cake mix to a large mixing bowl then work in your eggs and whipping cream. Mix on medium speed until smooth and creamy, but don’t over-mix. You don’t want to over-activate the gluten strands.

(You can use your electric mixer but I used a stand mixer with paddle attachment.)

Now it’s time for the good stuff! Fold in the chocolate chips and pecans. You can skip these items if you choose, but why would you do that? (Hey, I’m nuts about nuts and I throw chocolate chips in most of my banana products.)

Hint: If your batter is still too thin add a couple tablespoons of all purpose flour.

You can use paper liners if you like but I chose not to.

Prepare a muffin pan by spraying with nonstick spray. Use an ice cream scoop to fill the tins to about the 2/3 point. (I actually overfilled my muffin cups on purpose because I wanted taller muffins. More on that later.)

Cover each muffin with a tablespoon of cinnamon/sugar mixture. (The top of the muffins will be crispy once baked!)

Bake at 350 for 22 minutes or until golden brown. When my muffins came out of the oven they had overflowed and overlapped because I had overfilled them. (That’s a lot of “over” happening!)

Cool on wire rack then remove from pan and continue the cooling process.

No worries! I used a round cookie cutter to cut away the excess. I did this while they were still in the pan and it worked perfectly.

My mix made 15 nice-sized muffins. I probably could have made 18 if I hadn’t over-filled the tins.

Store in an airtight container or cover with plastic wrap. They will stay fresh for 3-4 days.

What to Expect from These Muffins

This is a moist banana muffin, y’all! I would call them traditional muffins because they taste just how you would expect a banana muffin to taste, even though they’re made with a cake mix.

These muffins surprised me with their depth of flavor, their moisture, and their rich banana flavor. They had the perfect dense texture a muffin needs, but somehow kept their fluffiness.

(That’s the difference a cake mix makes!) Talk about the perfect way to use leftover bananas!

These are perfect for busy mornings or even as a mid-afternoon treat. They would also be great for a school snack. This is truly one of those easy recipes you’re going to turn to again and again!

Variations on this easy Banana Muffin Recipe:

• Not a fan of semi-sweet chocolate chips? Add milk chocolate. Or caramel chips.
• For a lighter muffin use milk or buttermilk instead of whipping cream, or trim back a little on the whipping cream you use.
• Stir in coconut for an addition texture element.
• Add half a cup of crushed pineapple instead of chocolate chips. (You might need to add a couple tablespoons flour due to the added moisture.)

Other Muffins to Consider:

Thanks for checking out this fun recipe! I have a lot of other tasty muffins on this site. Here are a few you might enjoy:

• Cinnamon Sugar Muffins (packed with flavor and the warmth of cinnamon and sugar)
• Luscious Lemon Berry Muffins: Merging lemon with the sweetness of berries is always a good idea!
• Oatmeal Blueberry Muffins (with mayonnaise): These are luscious!
• Apple Pie Monkey Bread Muffins: If you’re a fan of caramel apples, apple pie, or monkey bread… You’re going to be crazy about this new recipe for apple pie monkey bread biscuits. 
• To change up this recipe, make it with a spice cake mix. Yum!
• Turn these into chocolate banana muffins by adding 1/4 cup of cocoa powder to the recipe.
• Turn these into mini muffins by using a mini muffin pan.

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Thanks for checking out this new recipe from Out of the Box Baking! I’d love to have you check out my other new post, A Dozen Sweet Treats that Start with a White Cake Mix. Talk about some fun ideas!

Hey, speaking of tasty recipes, my Old-Fashioned Pound Cake Recipe was featured this week at South Your Mouth’s Weekend Potluck!

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Learn more about doctored cake mixes, the theme of this blog. 

For the master list of all doctored cake mix recipes on this site, visit Doctored Cake Mix Recipes, Master List. 

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I’ll leave you with a great verse that I love. I hope it makes you smile as you ponder these fun recipes!

This is what I have seen to be good and right: to eat and to drink and be happy in all the work one does under the sun during the few years of his life which God has given him. For this is his reward. As for every man to whom God has given riches and many good things, He has also given him the power to eat from them, receive his reward and be happy in his work. This is the gift of God. For he will not think much about the years of his life, because God keeps him happy in his heart.

Ecclesiastes 5:18-20 NLV

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About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.