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.
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.
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.
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.
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.
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Banana Muffins Recipe
- 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
- 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.
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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