Easy Small Batch Banana Muffins Recipe

By

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.


tray of banana muffins

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 small batch of these incredibly delicious banana muffins.

Pro Tip: Extra ripe bananas are perfect to use in this banana muffins recipe – the riper the banana, the sweeter the muffins.

RELATED: 20 Single Serving Breakfast Recipes Worth Waking Up To

Small Batch Banana 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 amount if you’re cooking for one or two.

This recipe will give you five or six extra moist, tender, perfect banana bread muffins.

Banana Muffins in a muffin tray

These muffins will be a welcome sight at your breakfast table, they also make a wonderful dessert or snack. If you like banana nut muffins, feel free to add in about a quarter cup of chopped nuts.

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 the muffins are hot from the oven with butter.

RELATED: 15 Easy Dessert Recipes For One

one banana muffin sliced in half with butter

I use two bananas in this easy banana muffins 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.

How To Store Banana Muffins

Cover the banana muffins well with plastic wrap or foil to prevent them from drying out. When properly stored, they should last 1 to 2 days at room temperature.

If you would like to freeze the 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.

Other Muffin Recipes

Blueberry Muffin For One

Apple Muffin For One

Lemon Blueberry Muffin For One

Maple Walnut Muffin For One

Looking for Single Serving recipes? CLICK HERE to receive the latest recipes in your inbox.

Other Banana Recipes

Bananas Foster For One

Banana Bread For One

Mini Caramelized Banana Upside Down Cake

Grilled Pound Cake With Limoncello Bananas

For this small batch banana muffin recipe, I use a muffin tin with a 2-inch diameter base and is 1 1/4-inches tall.

For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

Banana Muffins Recipe

Small Batch Banana Muffins | One Dish Kitchen

Small Batch Banana Muffins

Print Recipe Pin Recipe Rate Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Cool: 5 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: bread
Keyword: banana, muffin
Servings: 6 muffins
Calories: 253kcal
Author: Joanie Zisk

Ingredients

  • 1/2 cup sugar (100 grams)
  • 2 overripe bananas , divided
  • 6 tablespoons butter , melted
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all purpose flour (148 grams)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
US Customary – Metric

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.

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
Tried this recipe?Mention @OneDishKitchen or tag #onedishkitchen!

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.

We now have a COOKING FOR ONE Facebook group.

Join us to share your favorite single serving recipes and find new ones too. We’d love to see you there!

Click HERE to join the community!

Connect with One Dish Kitchen!

Be sure to follow us on social media so you never miss a post!

Facebook | Twitter | Pinterest | Instagram

This post contains affiliate links.  If I like a product and that product has an affiliate program, then I will link to that product using an affiliate link.  Using an affiliate link means that, at zero cost to you, I might earn a commission on a product if you buy something through my affiliate link. Click here to read my full disclosure policy.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

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. MAKES 5-6 BANANA MUFFINS | One Dish Kitchen.
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. MAKES 5-6 BANANA MUFFINS | One Dish Kitchen.

Leave a Comment

Your email address will not be published. Required fields are marked *

62 thoughts on “Easy Small Batch Banana Muffins Recipe”

  1. Mia

    5 stars
    Absolutely delicious. I made these for a Saturday morning breakfast. Most moist, perfect-amount-of-sweetness muffins I have ever tasted!! I will be making this a lot from now on.

    Reply
  2. Sherrie

    5 stars
    I had to cut the banana muffin recipe in half since you used 2 over ripe bananas. I then used ramekins to bake 2 small muffins. They came out great and were moist as well. Loved the flavor. I mashed my banana and added it at the end of mixing ingredients. Oh, I cut the egg in half as well. May try it with whole egg next time.

    Reply
  3. RossC

    5 stars
    What a great, simple recipe.. Made these yesterday with delicious results.. I can see these as a regular quick snack..

    Reply
  4. Lara

    4 stars
    Tasty, easy recipe! I reduced the sugar to 50g and cut the butter in half too and they came out perfectly. Before baking, I sprinkled each one with a cinnamon-sugar mix. Planning on making them again this afternoon!

    Reply
    1. Susan

      5 stars
      Awesome! I got 9 muffins probably because I used cupcake papers. Sprinkled some white sugar on top. Definitely pinning this. I will try to make a bread with it next time. If it comes out good this might replace my go to BC recipe. My two large bananas was exactly one cup for others wondering how much banana in measurement. It was a perfect amount! Thank you for recipe 😋

      Reply
    1. Joanie Zisk

      Hi Susan,
      I have not tested this recipe with any flour other than all-purpose. If you try it with a different flour, I would love to know how they turned out.
      Joanie

      Reply
    2. Angela

      These are delicious! As others have said, sweet but not too sweet, perfect for breakfast, and mine came out perfectly. I was able to get 8 cupcake-sized muffins out of the batter. I’m the only banana bread fan in my house, so I tossed two in the freezer and kept the remaining six to snack on this week! I also added chopped walnuts for a little crunch. Looking forward to trying your other recipes!

      Reply
  7. Ann

    5 stars
    Fanstastic! I substituted 4 tbs of coconut oil for some of the butter because I thought it would be tasty. I also reduced the sugar to 1/3 cup because my bananas were VERY ripe (I probably could have even reduced further as they are still very sweet). And I added some cinnamon.

    These were the lightest, fluffiest banana muffins I’ve ever had! And the recipe made exactly 24 mini muffins.

    Reply
  8. Ginger

    Delicious! I made one change. I used oil instead of butter (6 T.). I live at 7000 feet and these turned out beautifully without any other adjustments.

    Reply
  10. Dee F.

    5 stars
    I almost threw away my two sad, brown bananas, but I’m so glad I didn’t! I found this easy recipe and was thrilled by the results. I had to force myself to save a couple for the next day. The muffins were moist, flavorful, and absolutely delicious! Thanks for sharing!

    Reply
  11. Paula

    Great flavor, moist, with just a little crunch on top. Sweet but not to sweet, and oh so easy to make. Great for that quick morning breakfast.

    Reply
  12. Janie N

    5 stars
    I have tried lots of banana muffin recipes over the years and yes I agree with the others, this is the best one I have tried. Since I found it, I have made it multiple times. I added a few chopped walnuts in the batter and on top for presentation and that’s the only change I’ve made. This recipe is perfect the way it is!

    Reply
  14. Vicki

    5 stars
    Had 2 over ripe bananas and so happy to find your recipe. So easy to put together and loved the sugar and banana mixed. So moist and delicious! With only the two of us will use this recipe often. I’ll have to check out your other recipes.

    Reply
  15. Kdeane

    5 stars
    Yum! Mine came out SUPER moist but still held together well. I used some oat bran in part of my flour mixture and added some chopped walnuts. But I love that they’re sweet but not too sweet. I also used a more shallow muffin tin and ended up getting a dozen. But even with just the two of us, we will eat them within a couple of days.
    Also nice to share a few with a neighbor!

    Reply
  17. Jessica

    5 stars
    Thanks so much for this recipe! It was easy and they turned out amazing! I managed to get 8 muffins out of this recipe and my kitchen smells fantastic now. I use to throw out my overly rip bananas – but now I will just make these muffins.

    Reply
  18. Laura Sisco

    5 stars
    These small batch Banana Muffins are AWESOME. They are so moist and have just the right amount of banana flavour. Will be making them all the time. Thanks so much for the great recipe.

    Reply
  19. Susan

    5 stars
    I had two over ripe bananas I needed to use and this recipe was perfect! My oven seems to cook fairly fast so bake time for me was about 16-17 mins. Definitely bookmarking to use again… so fluffy and moist.

    Reply
  21. Billie

    4 stars
    Just made these this morning for an after school snack. I used cupcake wrappers because I usually have horrible luck with getting muffins out, the wrappers were a little greasy. My muffins also didn’t poof up as nice, so next time I’ll be doing it without the wrappers to see if that’s where I went wrong.
    But I was happy with the flavor and saved it to be made again soon!

    Reply
    1. Joanie Zisk

      Hi Billie, I’m so glad you liked the flavor of the muffins. There could be a couple of reasons your muffins didn’t poof up as much. Check to see if you might be using older baking soda – this could make the baking soda ineffective. Also, when mixing the wet ingredients in with the dry ingredients, be careful not to “overmix”. Mix the ingredients together gently. Also, (this is a hard one for me 😉) avoid opening the oven any time before the muffins are done – you don’t want any cooler air entering the oven to reduce the temperature in any way. Hopefully this helps.
      Have a great weekend!

      Reply
  22. Jen

    These are delicious and I have saved the pin for sure … I am now checking out everything else … I love to cook but just don’t want a lot of leftovers every time …. Thank you for you and your recipes 🙂

    Reply
  23. Arlene

    5 stars
    Love your website Jo Ann! These muffins are great! Thank you for all of the recipes that you post. So many great ones…yum!

    Reply
    2. Vicki Gentry

      4 stars
      This was absolutely the perfect recipe. The muffins were most and delicious. I did alter it just slightly. I added 3 tsp of Chia Seeds. It gives them a more filling affect. Plus it have me 9 muffins. Thank you ever so much for posting it.

      Reply
  30. Kimberly @ Berly's Kitchen

    This is perfect because we rarely have enough bananas to make a whole batch of muffins anyway. These look moist and soft and really delicious. Pinning this recipe to use later.

    Reply
  34. Kate

    Yum! This is so perfect for just my husband and me. I hate making super big batches of things and not be able to finish them before they mold or get stale. I only have so much freezer space after all!

    Reply
  35. Sandra N

    Thank you – I love banana bread and now I can bake enough for myself and finish them without any leftovers going stale.

    Reply
  38. Julie

    I love banana bread so much! I always thought it was difficult to bake so never made it. These muffins look so yummy and the recipe doesn’t seem hard. Looks like I will have to bake some this weekend. Thanks for sharing! XO

    Reply
//

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top