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This small batch Banana Muffin recipe is perfect for a quick homemade treat without leftovers. Made with just two bananas and simple ingredients, these soft, flavorful muffins bake in just 20 minutes. Easy to make and great for small households, they’re a delicious way to use up bananas before they go to waste.

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

Why You’ll Love This Recipe

  • Quick & Easy: From mixing bowl to warm muffins in under 30 minutes.
  • Perfectly Portioned: Makes 6 muffins, just right for one or two people.
  • Uses Simple Ingredients: Made with pantry staples and overripe bananas.
  • Customizable: Add your favorite mix-ins like nuts, chocolate chips, or spices.

There’s something special about banana muffins, and this small batch recipe is one I turn to often. They’re soft, packed with banana flavor, and fill the kitchen with a warm, inviting aroma. Best of all, they’re easy to make – no complicated steps, just simple ingredients coming together to create a comforting treat.

For more small batch banana recipes, try my caramelized banana pudding, bananas foster for one, or banana nut bread for one. Each one perfectly sized with no leftovers!

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Ingredients

the ingredients used in banana muffins on a brown wooden cutting board.

If you have any ingredients leftover from this small batch banana muffins recipe, check out our Leftover Ingredients Recipe Finder.

  • Sugar: Granulated sugar works perfectly in this recipe.
  • Bananas: For the best flavor, use overripe bananas—the riper, the better! You’ll need two bananas. If you have an extra, try them in recipes like chocolate banana bread for one, a mini hummingbird cake, or a chocolate covered frozen banana.
  • Butter: Use melted butter, either salted or unsalted.
  • Egg: One large egg adds structure to the muffins.
  • Flour: All-purpose flour is ideal here. If you need a gluten-free option, use a gluten-free flour blend.
  • Baking soda: This helps the muffins rise for a light, fluffy texture.

Recipe Variations

Try any of these banana muffin variations:

  • Banana Nut Muffins: Add 1/4 cup of your favorite nuts.
  • Chocolate Chip Addition: Just like our Chocolate Chip Banana Bread, mix 1/4 cup chocolate chips into the batter before baking.
  • Blueberry Addition: Fold in 1/4 cup fresh or frozen blueberries.

How To Make Banana Muffins

These step-by-step photos show how to make small batch banana muffins. See the recipe card below for full instructions and measurements.

  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. With a hand mixer, whip the remaining banana and sugar together for 35-40 seconds; you want a light and smooth banana cream.
  2. Add the melted butter, egg, and vanilla; beat well. Mix in the dry ingredients just until incorporated and fold in the mashed banana.
  3. Pour the batter into lightly greased or lined muffin holes in a standard-sized muffin tin.
  4. 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.
four pictures showing how to make banana muffins, from mixing the batter to pouring the batter into muffin tins.

Expert Tips

  • Use very ripe bananas for the best sweetness and moisture.
  • Avoid overmixing the batter; a few lumps are perfectly fine.
  • Fill the muffin cups about 3/4 full, giving the muffins room to rise without spilling over.
  • Check for doneness with a toothpick a few minutes before the timer ends to avoid overbaking.
Butter melting on a muffin half and dripping onto the plate.

Frequently Asked Questions

How do I store leftover banana muffins?

Store cooled muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Can I freeze banana muffins?

Yes, these muffins freeze well. Wrap them individually and store in a freezer-safe bag for up to 3 months.

Can I make gluten-free banana muffins?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

a close up of four banana muffins in a muffin tin.

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:

If you’ve tried these small batch banana muffins or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!


Cooking For One Made Easy
Because you’re worth it

Small Batch Banana Muffins

4.91 from 443 votes
By: Joanie Zisk
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6 muffins
These moist and flavorful banana muffins are made with just 2 bananas! This easy small batch recipe is perfect for a quick breakfast or snack and bakes in just 20 minutes.

Watch How To Make This

Equipment

Ingredients 
 

  • ½ cup sugar
  • 2 overripe banana -divided
  • 6 tablespoons salted butter -melted
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
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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

  • Use very ripe bananas for the best sweetness and moisture.
  • Avoid overmixing the batter; a few lumps are perfectly fine.
  • Fill the muffin cups about 3/4 full, giving the muffins room to rise without spilling over.
  • Check for doneness with a toothpick a few minutes before the timer ends to avoid overbaking.

Nutrition

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

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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Welcome!

I’m Joanie, chef, author of The Ultimate Cooking for One Cookbook, and creator of One Dish Kitchen. With 10+ years of experience developing single serving and small batch recipes, I’m passionate about making cooking for one simple and enjoyable. So glad you’re here!

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4.91 from 443 votes (181 ratings without comment)

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Recipe Rating




484 Comments

  1. Donna says:

    Great recipe as is but add nuts on top for extra crunch!

  2. Michelle F says:

    Light and delicious! I had two leftover very ripe bananas and used Rachael Ray’s muffin top pan and made 8 perfect size muffins. Such an easy recipe and will be my “go to” for banana muffins.

    1. Joanie Zisk says:

      I’m so glad you enjoyed the muffins. Thank you for your feedback.

  3. Sibel Aydin says:

    I haven’t altered anything.Did exactly as per the recipe.OK I admit,I used less butter and added veg oil instead.Turned out perrrtfect.Soft,bouncy,so flavorful…..I will always follow this recipe.Enough for me and my son.Thanks.

    1. Joanie Zisk says:

      I’m so happy you both enjoyed the muffins. Thank you so much for your feedback.

  4. Jeff Daniel says:

    Ms Joanie, I go to the Asian markets where they sell 6-7#’s of bananas in their “get-it-out-of the store bags for $1.25…Yay! I have made these muffins quite a few times! I have made edits to the recipe: Instead of the 1/2 cup of sugar…I’ve substituted 1/8 cup of cane sugar and 1/8 cup of packed brown sugar…they are lightly sweet but oh so yummy. Also, I add only 4-TBl of unsalted melted butter and 1-TBl of EVOO…tasty! Also, I add 3/4-tsp of vanilla extract. These edits raise the umami flavor of the muffin. What I love most about these muffins is exactly what I love about banana-nut loaf…the ends! I love the all-around taste of the browned muffin with the tender, tasty cake inside! I just spray the muffin pan with spray and go! Also, I bang the pan on the counter to settle my batter. FYI, I’ve been spreading the word about “One Dish Kitchen”; it’s a winner for a retired man limiting quantities of homemade and delicious eats! Thank you!

    1. Joanie Zisk says:

      Hi Jeff, thank you so much for sharing our site with others. We appreciate it so much! I’m also so happy to know you are enjoying the muffin recipe. Thank you for your feedback and for sharing the changes you made to the recipe. Others might like to try it this way too.

  5. Frances says:

    These are our favorite muffins. We love them. What would I add if I wanted to make a dozen?

    1. Joanie Zisk says:

      I’m so happy you love the muffins, Frances. You can just double the ingredients and keep the cooking time the same to make a double batch.

  6. Tammy says:

    I made this recipe many times but forget to comment 😬 I absolutely love it!! Not only are the muffins fluffy and tasteful but just making a few instead of 12 is a great way to keep portions in check!! Thank you so much!

  7. Cindy says:

    I tried these and they were delicious!! I added walnuts and sprinkled a little brown sugar on top for the last 10 minutes of baking. Just fantastic. Thank you so much for sharing.

    1. Joanie Zisk says:

      What lovely additions! I’m so glad you enjoyed the recipe. Thank you so much for taking the time to let me know.

  8. Meghan says:

    These are the best banana muffins I have ever had! They were a big hit in our house! I subbed light brown sugar for regular and added chocolate chips. This is going to be my new go-to banana muffin recipe!

    1. Joanie Zisk says:

      I’m so pleased to know that you and your family enjoyed the muffins. Thank you so much for your feedback.

  9. Ammii says:

    OH. MY. GOD. These are the best ever muffins!! So light and delicious, I used half the amount of sugar and my bananas were a lot more ripe. Although it made it less sweet it was still delicious a little warm with some butter. Honestly incredible!

    1. Joanie Zisk says:

      I’m so glad you enjoyed the muffins. Thank you for your feedback.

  10. Diane says:

    Excellent Recipe!!! Made these for my elderly parents and served them warm. They both totally enjoyed them.

    By folding in the second banana at the end provided the muffins with lots of banana flavor.

    Thank you SO MUCH for posting this delicious muffin recipe. Personally, I am not much of a store bought muffin fan as they are usually too heavy and dense but the banana muffins in this recipe were light and fluffy!!!! Mmmm….

    1. Joanie Zisk says:

      I’m so glad you all enjoyed the muffins. Thank you so much for taking the time to let me know.

      1. LaToya Scott says:

        I am NOT a baker whatsoever! But you’d never know with these muffins! A recipe that was easy to follow with minimal ingredients. My kids and I loved these muffins and I will be making them again. Thank you!

      2. Joanie Zisk says:

        This makes me so happy to hear! Thank you, I’m so glad you and your kids loved the muffins.

    2. Katie says:

      These are amazing, thanks!