Easy Small Batch Banana Muffins Recipe

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.


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. | One Dish Kitchen

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

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 | One Dish Kitchen

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

Easy Banana Muffins Recipe - Small Batch, the perfect amount if you're cooking for one or two. These tender, sweet muffins are perfect for breakfast, snacking or dessert. | onedishkitchen.com

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.

Enjoy!

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, the perfect amount if you're cooking for one or two. These tender, sweet muffins are perfect for breakfast, snacking or dessert. | onedishkitchen.com

Small Batch Banana Muffins

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

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

Nutrition

Serving: 1g | Calories: 253kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 61mg | Sodium: 391mg | Potassium: 33mg | Sugar: 16g | Vitamin A: 7.9% | Calcium: 1.1% | Iron: 6.2%
Tried this recipeMention @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.

Other recipes you might enjoy…

Small Batch Lemon Poppyseed Scones

Small Batch Lemon Poppy Seed Scones | onedishkitchen.com

Smoked Salmon With Eggs and Pesto For One

Smoked Salmon with Eggs and Pesto For One | onedishkitchen.com

Pancakes For One

Pancakes For One | One Dish Kitchen

Crustless Spinach Quiche For One

Crustless Spinach Quiche For One | onedishkitchen.com

 

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 | zagleft.

51 COMMENTS

  1. 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

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

  3. 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!

  4. 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.


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

  6. 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 🙂


  7. 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!

    • 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!


  8. 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.


  9. 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.


  10. 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.


  11. 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!


  12. 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.


  13. 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!

  14. 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.


  15. 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!

  16. 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.


  17. 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.


  18. I cooked them for 18 minutes & they were perfect! Moist & delicious. I did use a smaller muffin tin and made 7 muffins.

LEAVE A REPLY

Please enter your comment!
Please enter your name here