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.

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

Banana muffins have been a favorite breakfast treat at my house for years. This small batch banana muffin recipe is a scaled down version of the muffins I’ve been making for my family for years. It’s the perfect muffin recipe to use when you have 2 bananas.

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

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Small Batch Banana Muffins

If you’re cooking for one or two, this small batch banana muffin recipe should definitely be in your recipe files. It’s the perfect way to use up extra ripe bananas.

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

a close up of four banana muffins in a muffin tin

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. If you have the time and want to linger, they’re lovely with a cup of coffee or tea – especially when they’re hot from the oven slathered with butter.

RELATED: 15 Easy Dessert Recipes For One

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

Ingredients In Banana Muffins

See recipe box below for ingredient amounts and full recipe instructions.

  • sugar
  • 2 overripe bananas 
  • butter 
  • egg
  • vanilla extract
  • all purpose flour 
  • baking soda
  • salt

How To Make Banana Muffins

  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.
  2. With a hand mixer, whip the remaining banana and sugar together for 35-40 seconds; you want a light and smooth banana cream.
  3. Add the melted butter, egg, and vanilla; beat well. Mix in the dry ingredients just until incorporated.
  4. Pour the batter into lightly greased or lined muffin tin.
  5. 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.

How To Store Banana Muffins

Cover the 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.


  • Banana Nut Muffins: Add 1/4 cup chopped walnuts or pecans to the batter.
  • Banana Chocolate Chip Muffins: Add 1/4 cup chocolate chips to the batter.

Other Muffin Recipes

Other Banana Recipes

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.


Small Batch Banana Muffins | One Dish Kitchen

Easy Small Batch Banana Muffins Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Cool: 5 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: bread
Keyword: banana, muffin
Servings: 6 muffins
Calories: 253kcal
Author: Joanie Zisk


  • 1/2 cup sugar
  • 2 overripe bananas , divided
  • 6 tablespoons butter , melted
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

How To Video

How To Make a Small Batch of Banana Muffins
Watch this video on YouTube.


  • 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.


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
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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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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.

108 thoughts on “Easy Small Batch Banana Muffins Recipe”

  1. Super easy and delicious. Would be great to make with young children.
    Easily makes 7 regular-sized muffins.

  2. 5 stars
    Not too sweet, and so light and fluffy. I made 12 muffins and my kids and I ate 2-3 right after they were Colleen a bit. I added a small amount of mini chocolate chips, too. This is a keeper!

  3. 5 stars
    So delicious! I found this recipe when I had 2 bananas as opposed to 3 for banana bread and I keep going back to this! I love to add mini chocolate chips as well. 🙂

  4. 5 stars
    Easy and tasty; made a dozen small-ish muffins, my preference for portion control. Had 2 overly ripe bananas, and added chopped pecans, a suggested option. Before they were cool on the rack, my husband had 3. A KEEPER recipe!

  5. Delicious and fluffy! Had no muffin cups so rubbed pan with shortening and lightly dusted w flour and they came right out! Thanks!

  6. 5 stars
    Light and fluffy. I had some bananas going bad. This worked great. Usually I think banana muffins are bland without the cinnamon but I don’t even miss it in these! Really good.

  7. I made these and they are fabulous, the only thing I changed was I added a good dash of cinnamon. They are so moist and it is nice because there is only my husband and myself. Thank you so much for posting this recipe

    1. 5 stars
      I have made this recipe several times since discovering it in May this year. I love it. I like to add chopped pecans or walnuts if I have them on hand. It never fails that I end up buying more bananas than we can eat before they get overly ripe. And now with this recipe I feel myself buying extra just so I for sure will have some left to make these muffins!

  8. Kathleen Harrison

    Thanks for your lovely recipe Joanie though the quantities for the flour are confusing. It says 1 cup all purpose flour (148 grams) in the US customary, but then when I flick to metric measures it says 125 grams. As I’m in Australia I know your cup measures are different from ours. I used 148 grams and they turned out delicious.

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