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.
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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.
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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!
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Banana Muffins Recipe
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
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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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
These look so good and delicious! They seem easy to make, too!
Yum! Definitely saving this recipe. Thank you for sharing 🙂
Thank you – I love banana bread and now I can bake enough for myself and finish them without any leftovers going stale.
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!
I love that this is a small batch because without kids yet, I feel I can’t eat huge batches!
Yum! I love banana muffins! Thank you for the recipe! I will have to try it! xx, Lindsay
I am going to have to give this muffin recipe a try!
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.
Love this idea! Banana muffins are a fave of mine!
Banana bread never last for long in my house!
Great small batch recipes!
These are perfect for breakfast! I can already imaging eating one with my coffee.
Banana bread muffins are my favorite! I can’t wait to try making these!
perfect for a party of one!
Love your website Jo Ann! These muffins are great! Thank you for all of the recipes that you post. So many great ones…yum!
Thank you so much, Arlene!
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.
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 🙂
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!
About to make a second batch. Super. I added chopped pecan nuts. Still delicious slightly warmed a few days later.
Awesome, Lorraine! I’m so happy you liked the recipe, thanks so much for letting me know.
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.
Thank you so much for letting me know you loved the recipe, Susan!
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.
I’m so happy you loved the muffins, Laura. Thank you for letting me know!
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.
I’m so happy you loved the recipe, Jessica. Thank you for letting me know.
Just made a batch of 8 delicious and moist banana nut muffins! Thanks for the recipe, so yummy!
I’m so happy you enjoyed the muffins, Heather. Thank you so much for letting me know!
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!
I’m so glad you enjoyed the muffins. Thank you so much for letting me know!
Have a wonderful week!
Joanie
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.
These are AWESOME!!!! So easy, so moist and so flavorful. Saving this recipe forever
I’m so happy you loved the recipe! Thank you so much for letting me know!
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!
I’m so happy you enjoyed the recipe! Thank you for letting me know.
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.
Thank you, Paula. I’m so happy you enjoyed the recipe!
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!
Hi Dee,
Your comment made my day! I’m so happy you enjoyed the muffins. Thank you so much for letting me know.
Joanie
I tried ur recipe..my muffins were perfect in first attempt..Awesome..Thanks a lot..
Wonderful! I’m so happy you enjoy the recipe. Thank you so much for letting me know.
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.
Awesome! I’m so happy you enjoyed the muffins. Thank you so much for letting me know!
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.
I’m so happy you enjoyed the recipe, Ann. Thank you so much for letting me know.
thank you for spaghetti squash recipe! first time trying it. love it!
I cooked them for 18 minutes & they were perfect! Moist & delicious. I did use a smaller muffin tin and made 7 muffins.
I’m so happy you enjoyed the muffins, Joanna. Thank you so much for letting me know!