Small Batch Banana Muffins, the perfect amount if you’re cooking for one or two. These tender, sweet muffins are perfect for breakfast, snacking or dessert.
I’ve been making banana bread and banana muffins for as long as I’ve been a mom. Bananas have always been a favorite fruit here at my house but sometimes I buy more bananas than we can eat. When this happens, and the bananas become too ripe to peel and eat, I’ll make up a quick batch of banana muffins.
Extra ripe bananas are perfect to use in this recipe – the riper the banana, the sweeter the muffins.
Since my family size has been shrinking over the last few years, I have no need for a regular-sized batch of muffins. In fact this small batch of banana muffins is the perfect size if you’re cooking for one or two. This small batch banana muffin recipe makes five or six extra moist, tender, perfect banana muffins.
These particular banana muffins will be a welcome sight at your breakfast table, they would even be a wonderful dessert.
Banana muffins make an easy grab-and-go breakfast when you’re rushing out the door and if you have the time and want to linger, they’re lovely with a cup of coffee or tea – especially when they’re hot from the oven with butter.
This recipe is a modified version of the banana muffins I used to make for my large family. Five to six muffins is the perfect amount if you’re cooking for one or two because you won’t be left with muffins to eat for days and days.
I use two bananas in this easy recipe. One that I blend with the sugar and one that I mash so that you’ll have little bits of bananas in each and every bite.
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Small Batch Banana Muffins, the perfect amount if you're cooking for one or two. These tender, sweet muffins are perfect for breakfast, snacking or dessert. | onedishkitchen.com
- 1/2 cup sugar
- 2 overripe bananas , divided
- 6 tablespoons butter , melted
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Heat the oven to 350 degrees F.
Spray or lightly butter muffin tin.
In a large bowl, whip the sugar and one of the bananas together until well blended.
Add the 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, 20-23 minutes.
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