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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.
a close up of four banana muffins in a muffin tin.


the ingredients used in banana muffins on a brown wooden cutting board.

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.

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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.

  1. 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.
  2. Add the melted butter, egg, and vanilla; beat well. Mix in the dry ingredients just until incorporated and fold in the mashed banana.
  3. Pour the batter into lightly greased or lined muffin holes in a standard-sized muffin tin.
  4. 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.
four pictures showing how to make banana muffins, from mixing the batter to pouring the batter into muffin tins.

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.
Butter melting on a muffin half and dripping onto the plate.

Frequently Asked Questions

How Long Will Banana Muffins Stay Fresh?

Stored in an airtight container, they can stay fresh for up to 3 days at room temperature or a week in the fridge.

Can I Freeze Banana Muffins?

Absolutely! These muffins freeze well. Just make sure to cool them completely before freezing.

Can I Make This Recipe Gluten-Free?

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: Similar to our Chocolate Chip Banana Bread, 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.

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 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!

Your Cooking For One Source
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Small Batch Banana Muffins

4.90 from 377 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6 muffins
Moist and flavorful small batch banana muffins made with just 2 bananas! This easy banana muffin recipe is perfect for a quick breakfast or snack and can be baked in just 20 minutes.


  • 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


  • 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.



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 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.


Serving: 1g, Calories: 253kcal, Carbohydrates: 32g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 61mg, Sodium: 391mg, Potassium: 33mg, Sugar: 16g, Vitamin A: 395IU, Calcium: 11mg, Iron: 1.1mg

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.

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Recipe Rating


  1. I made these in December while staying at a residence hotel. So I had only the basics of baking equipment. I made them in disposable muffin pans. They turned out great! So moist and yummy. It was just what we needed on a cold Sunday afternoon. Snow is coming tonight so I think I’ll make them again!

  2. I make these as much as I can. I love them. I sprinkle turbinado sugar on the tops before baking for a little added crunchiness. Today I will also be adding some blueberries to the mix. So delicious for breakfast accompanied with a cappuccino or latte.

  3. I made them today and they turn out very well. I usually have trouble with recipes, things not turning out. Thank you very much. This one’s a keeper. Grandkids will love it