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This small batch Banana Muffin recipe is perfect for a quick homemade treat without leftovers. Made with just two bananas and simple ingredients, these soft, flavorful muffins bake in just 20 minutes. Easy to make and great for small households, they’re a delicious way to use up bananas before they go to waste.
Why You’ll Love This Recipe
- Quick & Easy: From mixing bowl to warm muffins in under 30 minutes.
- Perfectly Portioned: Makes 6 muffins—just right for one or two people.
- Uses Simple Ingredients: Made with pantry staples and overripe bananas.
- Customizable: Add your favorite mix-ins like nuts, chocolate chips, or spices.
There’s something special about banana muffins, and this small batch recipe is one I turn to often. They’re soft, packed with banana flavor, and fill the kitchen with a warm, inviting aroma. Best of all, they’re easy to make—no complicated steps, just simple ingredients coming together to create a comforting treat.
For more small batch banana recipes, try my Banana Pudding, Bananas Foster, or Banana Nut Bread. Each one perfectly sized with no leftovers!
Ingredients
If you have any ingredients leftover from this small batch banana muffins recipe, check out our Leftover Ingredients Recipe Finder.
- Sugar: Granulated sugar works perfectly in this recipe.
- Bananas: For the best flavor, use overripe bananas—the riper, the better! You’ll need two bananas. If you have an extra, try them in recipes like Chocolate Banana Bread, a Mini Hummingbird Cake, or a Chocolate Covered Frozen Banana.
- Butter: Use melted butter, either salted or unsalted.
- Egg: One large egg adds structure to the muffins.
- Flour: All-purpose flour is ideal here. If you need a gluten-free option, use a gluten-free flour blend.
- Baking soda: This helps the muffins rise for a light, fluffy texture.
Recipe Variations
Try any of these banana muffin variations:
- Banana Nut Muffins: Add 1/4 cup of your favorite nuts.
- Chocolate Chip Addition: Just like our Chocolate Chip Banana Bread, mix 1/4 cup chocolate chips into the batter before baking.
- Blueberry Addition: Fold in 1/4 cup fresh or frozen blueberries.
How To Make Banana Muffins
These step-by-step photos show how to make small batch banana muffins. See the recipe card below for full instructions and measurements.
- Mash one of the bananas with a fork on a small plate so it still has a bit of texture. Set the plate aside, you will use this banana later. With a hand mixer, whip the remaining banana and sugar together for 35-40 seconds; you want a light and smooth banana cream.
- Add the melted butter, egg, and vanilla; beat well. Mix in the dry ingredients just until incorporated and fold in the mashed banana.
- Pour the batter into lightly greased or lined muffin holes in a standard-sized muffin tin.
- Bake for 20-25 minutes or until the tip of a sharp knife or a toothpick inserted in the center of a muffin comes out clean.
Expert Tips
- Use very ripe bananas for the best sweetness and moisture.
- Avoid overmixing the batter; a few lumps are perfectly fine.
- Fill the muffin cups about 3/4 full, giving the muffins room to rise without spilling over.
- Check for doneness with a toothpick a few minutes before the timer ends to avoid overbaking.
Frequently Asked Questions
Store cooled muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Yes, these muffins freeze well. Wrap them individually and store in a freezer-safe bag for up to 3 months.
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried these small batch banana muffins or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Banana Muffins
Watch How To Make This
Equipment
Ingredients
- ½ cup sugar
- 2 overripe banana -divided
- 6 tablespoons salted butter -melted
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Heat the oven to 350 degrees F (177 degrees C).
- Spray or lightly butter muffin tin.
- In a large bowl, whip the sugar and one of the bananas together until well blended.
- Add the cooled melted butter, the egg, and the vanilla and beat well.
- Mix in the flour, baking soda, and salt just until incorporated.
- Peel and mash the remaining banana with a fork on a small plate. Fold into the batter.
- Scoop the batter into the muffin tins and fill them 3/4 of the way.
- Bake until a toothpick stuck in the muffins comes out clean, 20-25 minutes.
Notes
- Use very ripe bananas for the best sweetness and moisture.
- Avoid overmixing the batter; a few lumps are perfectly fine.
- Fill the muffin cups about 3/4 full, giving the muffins room to rise without spilling over.
- Check for doneness with a toothpick a few minutes before the timer ends to avoid overbaking.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
These muffins are the BEST ! So moist, and easy to make . I absolute will be making these over and over ! Total keeper! Delicious ! Thanks for sharing this recipe !
Moist and so delicious! Made another batch and added chocolate chips.
I have baked these muffins twice. The first time I followed the recipe exactly; it’s easy to follow. They were too sweet for me. The bananas were very ripe. The second time I made them; I used half the amount of sugar. They were very good. Maybe next time, I will add a crumb topping and use even less sugar in the recipe,
Thank you for the recipe,
Very good I put cashews on top yummy
Hi Joanie! Total success !! Il love this recipe. It was easy to follow and my muffins turned out great! I amde them this morning for a late breakfast. I added a bit of turbinado suger on top of each muffin before putting them int he oven. It gave that crunchiness!
I’ll definitely try making some of your other recipes
I’m so happy to hear that! The turbinado sugar on top sounds like a perfect touch—love that added crunch. Thanks for sharing, and I hope you enjoy trying more recipes soon!
Fantastic! I didn’t have butter so subbed in 5 Tbsp. oil instead – otherwise followed the recipe. They were incredibly light, tasty, and just sweet enough. The recipe made 11 perfect muffins.
These are so good! I added a few walnuts but otherwise made the recipe exactly. I have made them several times, easy to make . Husband loves them too!
I made these this morning. So good and moist. My bananas were really really ripe so I should have cut the sugar down. I’ll remember that next time I make them. I did add some chopped walnuts to the batter.
So good! I used 1/2coconut oil for more flavor and turbinado sugar because that’s all there was in the cupboard. Made 7 muffins today n my tin, and we loved them. Might cut sugar to 1/3 cup next time. Great texture and just right for a small family.
Omg! These are the best banana anything I’ve ever had! I made them exactly as written and then added walnuts to a few of them. I got 8 muffins and I already want, no need!, to make more! Off to get more bananas!