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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.
Featured Comment
“These muffins are the BEST! So moist, and easy to make. I absolutely will be making these over and over! Total keeper! Delicious !
– Hope
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!
Ingredients
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.
- 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 holes in a standard-sized 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
- 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.
Frequently Asked Questions
Store cooled muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Yes, these muffins freeze well. Wrap them individually and store in a freezer-safe bag for up to 3 months.
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
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!
Small Batch Banana Muffins
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
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
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.
Great recipe as is but add nuts on top for extra crunch!
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.
I’m so glad you enjoyed the muffins. Thank you for your feedback.
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.
I’m so happy you both enjoyed the muffins. Thank you so much for your feedback.
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!
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.
These are our favorite muffins. We love them. What would I add if I wanted to make a dozen?
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.
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!
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.
What lovely additions! I’m so glad you enjoyed the recipe. Thank you so much for taking the time to let me know.
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!
I’m so pleased to know that you and your family enjoyed the muffins. Thank you so much for your feedback.
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!
I’m so glad you enjoyed the muffins. Thank you for your feedback.
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….
I’m so glad you all enjoyed the muffins. Thank you so much for taking the time to let me know.
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!
This makes me so happy to hear! Thank you, I’m so glad you and your kids loved the muffins.
These are amazing, thanks!