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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.
Featured Comment
“These muffins are the BEST! So moist, and easy to make. I absolutely will be making these over and over! Total keeper! Delicious !
– Hope
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 caramelized banana pudding, bananas foster for one, or banana nut bread for one. 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 for one, 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 1:1 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.
Just made these today and they came out great. I made them exactly as stated except I added a handful of chopped walnuts. They came out very moist. My only problem was my muffin pan was smaller then normal but it was not a problem as I made 12 mini muffins. I highly recommend this recipe.
Can I double this recipe?
Yes, this recipe doubles beautifully.
First banana muffin recipe we totally enjoyed! I’ll quit throwing away over ripe bananas from now on. Thank you!
I have been using your recipe for past few years. Its so simple and it comes out soft and moist everytime. I have also substituted egg with yogurt many times and it turns out as good. It is so simple that my son had been also making it since he was 8. Thank you so much for posting this.
I’m so glad you’ve been enjoying this recipe over the years. I love that it even works well with yogurt, and how fun that your son enjoys making it too. Thank you for sharing this with me!
I used einkorn flour and added 1/4c extra. 3/4 c sugar only
Also added one scoop unflavored whey protein powder.
Used thermometer to test internal temp of mini muffins (around 205 degrees-210) For me it was 16 minutes. Sprinkled coarse sugar on top just a bit.
Turned out great!