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Looking for a simple, quick, and small batch banana muffin recipe? Look no further! These muffins are moist, flavorful, and perfect for a small household or those sudden sweet tooth cravings.
This recipe uses just 2 bananas and a few basic ingredients. The muffins are easy to make and can be baked in just 20 minutes. They are sure to become a new favorite in your household.
Why You’ll Love This Small Batch Banana Muffins Recipe
- Minimal Ingredients: This recipe uses simple pantry staples that you likely already have on hand.
- Perfect Quantity: This small batch recipe yields 6 muffins, ideal for one or two people.
- Quick and Easy: From start to finish, you’ll have warm, fresh banana muffins in under 30 minutes.
- Versatile: This base recipe allows for various ingredient substitutions and add-ins for personal preferences.
- Waste Reduction: It’s a brilliant way to use up overripe bananas and prevent food waste.
Ingredients
Ingredient Notes
- Sugar: I use granulated sugar.
- Bananas: The riper, the better for maximum flavor. Overripe bananas are the gold standard here. Use two bananas.
- Butter: Use melted salted or unsalted butter.
- Egg: One large egg gives structure to the muffins.
- Flour: I use all-purpose flour. For a gluten-free version, use gluten-free flour.
- Baking soda: Helps the muffins rise.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
How To Make Banana Muffins
These step-by-step photos and instructions help you visualize how to make a small batch of banana muffins. See the recipe box below for ingredient amounts and full recipe instructions.
- 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
- Ensure your bananas are very ripe for optimal sweetness and moisture.
- Do not overmix the batter; it’s okay to have some lumps.
- Fill the muffin cups 3/4 full to allow space for the muffins to rise without overflowing.
- Check the muffins with a toothpick before the timer goes off to prevent overbaking.
Frequently Asked Questions
Stored in an airtight container, they can stay fresh for up to 3 days at room temperature or a week in the fridge.
Absolutely! These muffins freeze well. Just make sure to cool them completely before freezing.
Yes, simply use a 1:1 gluten-free baking flour blend in place of all-purpose flour.
Serving Suggestions
Serve these delicious banana muffins warm with a pat of butter or a drizzle of honey. They’re perfect for a quick breakfast, a midday snack with coffee, or as an after-dinner treat.
Recipe Variations
- Banana Nut Muffins: Add 1/4 cup of your favorite nuts for a satisfying crunch.
- Chocolate Chip Banana Muffins: Incorporate 1/4 cup chocolate chips into the batter before baking.
- Blueberry Banana Muffins: Gently fold in 1/4 cup fresh or frozen blueberries for a fruity twist.
If you’ve tried these 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!
Recipe
Small Batch Banana Muffins
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.
Video
Notes
- Ensure your bananas are very ripe for optimal sweetness and moisture.
- Do not overmix the batter; it’s okay to have some lumps.
- Fill the muffin cups ¾ full to allow space for the muffins to rise without overflowing.
- Check the muffins with a toothpick before the timer goes off to prevent 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.
This recipe works perfectly. I make these muffins at least twice a week. I purposely buy extra bananas and let them get overripe! I have also doubled the recipe and it worked just fine..Thank you for this wonderful recipe. ♥
I’m so happy you love our muffin recipe, Elaine!
Perfect muffins! They came out with a sugary crust from the mix alone. I added pecans to the top. I had to use einkorn multi purpose flour (5g) and it worked just fine with no other changes. The lower end of the time (20min) in the oven worked great for me. Wish I could post a picture because they also looked great with a wonderful golden hue!
So thrilled to hear the muffins turned out perfect for you. Thanks for sharing your bake time, super helpful for others.
I followed the recipe exactly except I added pecans.The muffins were excellent with a very tender texture. I will definitely make them again.
Happy to hear you enjoyed the muffins and found the texture to your liking! Adding pecans sounds like a tasty addition. Thanks for the feedback, and glad you’ll be making them again!
I can’t thank you enough for this recipe! I’ve never had banana muffins this good! I now make these muffins twice a week!
Thank you so much! I’m so happy you love the recipe.
I made this instead of sugar I used honey and a little grated zucchini
For the kids
Perfect muffins
Healthy can put raisins or cranberry I put in 2
Thanks
Thank you for your feedback.