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.
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 the last 20+ years. It's the perfect recipe to use when you have 2 bananas.
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If you're cooking for one or two, this small batch muffin recipe should definitely be in your recipe files. It's the perfect overripe banana recipe and will yield 5 to 6 muffins.
Why This Recipe Works
- Everyone loves a good banana muffin recipe, right? Well, this easy ripe banana recipe definitely delivers. It's time tested - I've been using this recipe for years.
- The banana recipe calls for ingredients most commonly found in our pantries.
- With just 10 minutes of prep time and about 20 minutes of baking time, you can enjoy the best tasting muffins that are perfect for breakfast or for an afternoon snack.
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Ingredients
See recipe box below for ingredient amounts and full recipe instructions.
Ingredient Notes
- Sugar: I use granulated sugar.
- 2 overripe bananas, vanilla, and salt: These add flavor. Remember, the riper the bananas the sweeter the bananas. The ones shown in this picture could be even riper and more speckled.
- Butter: Use melted butter.
- Egg: One large egg gives the banana muffins structure.
- Flour: I use all-purpose flour or plain flour.
- Baking soda: Helps the muffins rise.
How To Make Banana Muffins
- 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. With a hand mixer, whip the remaining banana and sugar together for 35-40 seconds; you want a light and smooth banana cream.
- Add the melted butter, egg, and vanilla; beat well. Mix in the dry ingredients just until incorporated and fold in the mashed banana.
- Pour the batter into lightly greased or lined muffin tin.
- 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.
Expert Tips
- Extra ripe bananas are perfect to use in this banana muffins recipe - the riper the banana, the sweeter the muffins.
- If you like banana nut muffins, feel free to add in about a quarter cup of chopped nuts.
- Do not overmix the batter or your banana muffins will turn out dense and gummy.
Frequently Asked Questions
Cover the muffins well with plastic wrap or foil to prevent them from drying out. When properly stored, banana muffins should last 1 to 2 days at room temperature.
If you would like to freeze banana 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.
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.
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Variations
- 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
- Blueberry Muffin For One
- Apple Muffin For One
- Lemon Blueberry Muffin For One
- Maple Walnut Muffin For One
Ripe Banana Recipes
If you like this banana recipe, you might also like these single serving and small batch ripe banana recipes.
- Bananas Foster For One
- Banana Bread For One
- Mini Caramelized Banana Upside Down Cake
- Grilled Pound Cake With Limoncello Bananas
- Banana Cream Pie For One
- Tropical Smoothie
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Ingredients
- 1/2 cup sugar
- 2 overripe bananas , divided
- 6 tablespoons salted 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
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.
Notes
- Extra ripe bananas are perfect to use in this banana muffins recipe - the riper the banana, the sweeter the muffins.
- If you like banana nut muffins, feel free to add in about a quarter cup of chopped nuts.
- Do not overmix the batter or your muffins will turn out dense and gummy.
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.
Another hit just the right amount of muffins. Why food network hasn’t snapped you up is beyond me. Since I’m diabetics I have to watch my sugar. So I less sugar cuz the bananas covered the sweetness. Since the batter was thick I thought muffins would be heavy to not. The muffins were great. Next time I will less sugar. Thank again
Mary, you are too kind. I’m so happy you are enjoying the recipes. These muffins are some of my favorites, I’m glad you enjoyed them.
Dropping in my 2¢ because I looked through the comments for this kind of info… I liked this recipe (two bananas, one bowl), but I wanted a loaf and not muffins. I made the recipe mostly as described (I did use half white flour, half whole wheat). I put the batter in a 5″x9″ glass loaf dish–it was only about 1/2 full, I might recommend something smaller. I ended up having to bake it something like 50 min before a toothpick came out clean (however in hindsight, it might somewhat have been from the “banana lumps” folded in–might have been able to cook somewhat shorter). I liked the mushed banana folded in but the husband did not (he thought it made the whole thing taste like overripe banana). The bread texture is very fluffy and the flavor is good, probably would have been more moist without the wheat flour. This -will- work as a loaf, but be prepared for the increased (doubled) cooking time. Also: I’m not a baker and have no idea what I’m talking about, take my comments with a dose of salt.
Super moist and tasty. My 8 yr old made them with 2 very mushy bananas. We cut the sugar down by a tablespoon or 2 as she added butterscotch chips. I appreciate that they made 6 muffins as stated. And beautifully domed.
I’m so happy you both enjoyed the recipe. I love the addition of butterscotch chips! Thank you so much for your feedback.