This quick and easy Banana Muffins recipe uses only 2 bananas to make a small batch of muffins. This is a perfect muffin recipe if you're cooking for one or two people. Step by step recipe video included with the printable recipe. These tender, sweet muffins are perfect for breakfast, snacking or dessert.
Banana muffins have been a favorite breakfast treat at my house for years. This small batch banana muffin recipe is a scaled down version of the muffins I've been making for the last 20+ years. It's the perfect recipe to use when you have 2 bananas.
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If you're cooking for one or two, this small batch muffin recipe should definitely be in your recipe files. It's the perfect overripe banana recipe and will yield 5 to 6 muffins.
Why This Recipe Works
- Everyone loves a good banana muffin recipe, right? Well, this easy ripe banana recipe definitely delivers. It's time tested - I've been using this recipe for years.
- The banana recipe calls for ingredients most commonly found in our pantries.
- With just 10 minutes of prep time and about 20 minutes of baking time, you can enjoy the best tasting muffins that are perfect for breakfast or for an afternoon snack.
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Ingredients
See recipe box below for ingredient amounts and full recipe instructions.
Ingredient Notes
- Sugar: I use granulated sugar.
- 2 overripe bananas, vanilla, and salt: These add flavor. Remember, the riper the bananas the sweeter the bananas. The ones shown in this picture could be even riper and more speckled.
- Butter: Use melted butter.
- Egg: One large egg gives the banana muffins structure.
- Flour: I use all-purpose flour or plain flour.
- Baking soda: Helps the muffins rise.
How To Make Banana Muffins
- 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 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
- Extra ripe bananas are perfect to use in this banana muffins recipe - the riper the banana, the sweeter the muffins.
- If you like banana nut muffins, feel free to add in about a quarter cup of chopped nuts.
- Do not overmix the batter or your banana muffins will turn out dense and gummy.
Frequently Asked Questions
Cover the muffins well with plastic wrap or foil to prevent them from drying out. When properly stored, banana muffins should last 1 to 2 days at room temperature.
If you would like to freeze banana muffins, wrap them individually in plastic wrap and place them in a ziptop bag and place in the freezer. They will last for up to 2 months.
For this small batch banana muffin recipe, I use a muffin tin with a 2-inch diameter base and is 1 ¼-inches tall.
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
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Variations
- Banana Nut Muffins: Add ¼ cup chopped walnuts or pecans to the batter.
- Banana Chocolate Chip Muffins: Add ¼ cup chocolate chips to the batter.
Other Muffin Recipes
- Blueberry Muffin For One
- Apple Muffin For One
- Lemon Blueberry Muffin For One
- Maple Walnut Muffin For One
Ripe Banana Recipes
If you like this banana recipe, you might also like these single serving and small batch ripe banana recipes.
- Bananas Foster For One
- Banana Bread For One
- Mini Caramelized Banana Upside Down Cake
- Grilled Pound Cake With Limoncello Bananas
- Banana Cream Pie For One
- Tropical Smoothie
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Easy Small Batch Banana Muffins Recipe
Equipment
- Muffin tin
Ingredients
- ½ cup sugar
- 2 overripe bananas , 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 ¾ of the way.
- Bake until a toothpick stuck in the muffins comes out clean, 20-25 minutes.
Video
Notes
- Extra ripe bananas are perfect to use in this banana muffins recipe - the riper the banana, the sweeter the muffins.
- If you like banana nut muffins, feel free to add in about a quarter cup of chopped nuts.
- Do not overmix the batter or your muffins will turn out dense and gummy.
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.
Alma Redinger says
I made these cupcakes tonight. They are delish. We could have eaten them exactly as your recipe, because, they were that good. we both like cinnamon, so I added about 1 tablespoon, and a little more vanilla. Thank you 4 this great recipe. I also signed up 4 your newsletter. It is wonderful to have recipes 4 one or two people. Thanks again.
Joanie Zisk says
I'm so glad you enjoyed them, Alma.
Meye E says
Made this, added tangerine juice with cinnamon and came out heavenly
Kate says
Thank-you so much I LOOOOOOOVE this recipe! My first batch I added 1/3 cup choc chips and wow SO YUM. The second batch I only had 1 large banana at home and added choc chips and chopped pecans - still so yum and to my surprise it still had a great banana taste even with 1 banana. I usually only have 1 or 2 bananas that don't get eaten at the end of the week so it's the perfect recipe for me.
Penny Burgess says
Excellent recipe! I followed the recipe as it is written and I did add the pecans that you suggested could be added. I live at high altitude at 7,703 feet above sea level and they still turned out. I baked them for 25 minutes.
Kathy says
I made these this afternoon, and they are delicious. I added a touch of cinnamon and nutmeg. It's a good thing I did, because I forgot to add the second banana!
They came out a little more firm than I think they will with the second banana.
This will be my go-to muffin recipe!
Patsy E Henderson says
Made these today. They turned out great. The recipe made 10 muffins.
Thanks.
Jan C says
Awesome, easy recipe. It makes 12 in our house, and I add chocolate chips AND peanut butter chips. My son devours them!
Penny says
I really enjoyed these muffins. I added the 1/4 cup of pecans. They were moist and flavorful.
Alyssa says
I just made these with my son.. they're still in the oven, so I've yet to taste them. But I just wanted to say that we were able to make 12 muffins, not 6, like it says! Hooray!
Diana Aubin says
I have made the small batch easy banana muffins five times in the past and they have always turned out perfect this time they turn black and boiled over all over my oven in 20 minutes. What happened?
Joanie Zisk says
Oh goodness! I can't imagine what could have happened, especially since you've had such success with the recipe in the past. Were any changes made to the recipe? Perhaps your oven may be running a little on the hotter side.