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 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.
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.
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.
Ingredients In Banana Muffins
See recipe box below for ingredient amounts and full recipe instructions.
- 2 overripe bananas
- vanilla extract
- all purpose flour
- baking soda
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.
- 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.
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
- Blueberry Muffin For One
- Apple Muffin For One
- Lemon Blueberry Muffin For One
- Maple Walnut Muffin For One
Other 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
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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For examples of the dishes used at One Dish Kitchen, please visit our Store page.
- 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
How To Video
- 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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