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This small batch banana muffin recipe is perfect for enjoying a little homemade treat without the need for a large batch. These moist, flavorful muffins are made with just 2 bananas and a few simple ingredients, baking up in only 20 minutes. Ideal for a small household or a quick, satisfying bite, they’re easy to make and even easier to enjoy.

Four banana muffins in a muffin tin and a muffin split in half on a cooling rack.

For more single serving and small batch banana recipes, try our creamy Banana Pudding, rich Bananas Foster, and moist Banana Nut Bread. Each recipe is made with just the right amount to enjoy without leftovers!

Why You’ll Love This Recipe

  • Simple Ingredients: Made with pantry staples you likely already have.
  • Just the Right Amount: This recipe makes 6 muffins, the perfect amount for one or two people.
  • Quick and Easy: Ready in under 30 minutes, from mixing bowl to fresh, warm muffins.
  • Customizable: Use this base recipe to add your favorite mix-ins or make small adjustments to suit your taste.
  • Reduces Waste: A great way to use up overripe bananas and avoid waste.
a close up of four banana muffins in a muffin tin.

Ingredients

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

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, 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 gluten-free flour blend.
  • Baking soda: This helps the muffins rise for a light, fluffy texture.

Recipe Variations

  • Banana Nut Muffins: Add 1/4 cup of your favorite nuts for a delicious crunch.
  • Chocolate Chip Banana Muffins: Just like our Chocolate Chip Banana Bread, mix 1/4 cup chocolate chips into the batter before baking.
  • Blueberry Banana Muffins: Fold in 1/4 cup fresh or frozen blueberries for a fruity twist.
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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

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

Frequently Asked Questions

How do I store leftover muffins?

Store cooled muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Can I freeze banana muffins?

Yes, these muffins freeze well. Wrap them individually and store in a freezer-safe bag for up to 3 months.

Can I make gluten-free banana muffins?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

How can I tell when the muffins are done?

Insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, the muffins are ready.

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!


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Because you’re worth it

Small Batch Banana Muffins

4.91 from 418 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6 muffins
These moist and flavorful banana muffins are made with just 2 bananas! This easy small batch recipe is perfect for a quick breakfast or snack and bakes in just 20 minutes.

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
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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

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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4.91 from 418 votes (181 ratings without comment)

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Recipe Rating




452 Comments

  1. Robert Sigler says:

    I did add blueberries. I also added a tablespoon of buttermilk or sometimes club soda and it comes out airier. But recipe as is, is excellent

    1. Joanie Zisk says:

      I’m so happy you enjoyed the muffins, thank you for your feedback.

  2. Kim says:

    These were so flavorful and moist! I added walnuts and chocolate chips. I also added a sprinkle of Demerara sugar on top of each muffin because there is a banana bread recipe I love that has a Demerara sugar topping. It took the full 25 min to bake. Iโ€™ll be checking out more of your small batch recipesโ€ฆso handy for my 2 person household.

  3. Mary Ledesma says:

    Hello I tried today this banana muffin recepie and I loved it. I love that it’s so easy to prepare. And that it’s a small batch. Enough for me and my boyfriend. Thank you.

  4. Annie says:

    Super good muffins and they are not overly sweet. I added semi sweet chocolate chips to mine and instead of doing 1/2 cup of white sugar, I did 1/4 cup white sugar and 1/4 cup light brown sugar. I will definitely be making these again but I will add sliced almonds next time.
    It makes about 8 small muffins for me.

  5. MariAnna says:

    Adding to my previous commentโ€ฆThrew in about a cup of chocolate chips too and they came out great!

  6. MariAnna says:

    Delicious!! Made 9 regular sized muffins and they were perfect. Ended up using unsalted butter but threw in an extra pinch of salt to the melted butter and it all came out perfectly!

  7. Ashleigh says:

    Perfect portion for mini muffins! I made 24 mini and still had a little batter leftover.

  8. Carol Overacker says:

    Not sure how I got so lucky but I followed the recipe exactly and got 12 (not 6) muffins out of the recipe! So moist and easy! Definitely keeping this one as I always end up with overripe bananas.

  9. Veronica says:

    delicious and easy to prep!

  10. Mary Stein says:

    So easy and so good! Makes the perfect amount too.