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Looking for a simple, quick, and small batch banana muffins recipe? Look no further! These muffins are moist, flavorful, and perfect for a small household or those sudden sweet tooth cravings.
This banana muffins recipe uses just 2 bananas and a few basic ingredients. The muffins are easy to make and can be baked in just 20 minutes. They are sure to become a new favorite in your household.
Why You’ll Love This Small Batch Banana Muffins Recipe
- Minimal Ingredients: This recipe uses simple pantry staples that you likely already have on hand.
- Perfect Quantity: This small batch recipe yields 6 muffins, ideal for one or two people.
- Quick and Easy: From start to finish, you’ll have warm, fresh banana muffins in under 30 minutes.
- Versatile: This base recipe allows for various ingredient substitutions and add-ins for personal preferences.
- Waste Reduction: It’s a brilliant way to use up overripe bananas and prevent food waste.
Ingredients
Ingredient Notes
- Sugar: I use granulated sugar.
- Bananas: The riper, the better for maximum flavor. Overripe bananas are the gold standard here. Use two bananas.
- Butter: Use melted salted or unsalted butter.
- Egg: One large egg gives structure to the muffins.
- Flour: I use all-purpose flour. For a gluten-free version, use gluten-free flour.
- Baking soda: Helps the muffins rise.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
How To Make Banana Muffins
These step-by-step photos and instructions help you visualize how to make a small batch of banana muffins. See the recipe box below for ingredient amounts and full recipe instructions.
- 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
- Ensure your bananas are very ripe for optimal sweetness and moisture.
- Do not overmix the batter; it’s okay to have some lumps.
- Fill the muffin cups 3/4 full to allow space for the muffins to rise without overflowing.
- Check the muffins with a toothpick before the timer goes off to prevent overbaking.
Frequently Asked Questions
Stored in an airtight container, they can stay fresh for up to 3 days at room temperature or a week in the fridge.
Absolutely! These muffins freeze well. Just make sure to cool them completely before freezing.
Yes, simply use a 1:1 gluten-free baking flour blend in place of all-purpose flour.
Serving Suggestions
Serve these delicious banana muffins warm with a pat of butter or a drizzle of honey. They’re perfect for a quick breakfast, a midday snack with coffee, or as an after-dinner treat.
Recipe Variations
- Banana Nut Muffins: Add 1/4 cup of your favorite nuts for a satisfying crunch.
- Chocolate Chip Banana Muffins: Similar to our Chocolate Chip Banana Bread, incorporate 1/4 cup chocolate chips into the batter before baking.
- Blueberry Banana Muffins: Gently fold in 1/4 cup fresh or frozen blueberries for a fruity twist.
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 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
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.
Video
Notes
- Ensure your bananas are very ripe for optimal sweetness and moisture.
- Do not overmix the batter; it’s okay to have some lumps.
- Fill the muffin cups ¾ full to allow space for the muffins to rise without overflowing.
- Check the muffins with a toothpick before the timer goes off to prevent 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.
Omg! Your recipe is excellent. I made 1st time and I will be making more. My family ( 6yr and 20 months) loveddddddd it. It’s so easy, quik, & can’t go wrong recipe. Thank you for sharing it. 😊
Omg! Your recipe is excellent. I had two overiped banana this recipe was perfect for the ingredient! I made 1st time and I will be making more. My family ( 6yr and 20 months) loveddddddd it. It’s so easy, quik, & can’t go wrong recipe. Thank you for sharing it. 😊
I’m so happy you and your family enjoyed the muffins. Thank you so much for taking the time to let me know.
I have made these twice. Perfect both times! Delicious and easy way to use 2 over-ripe bananas.
I’m so happy to know you enjoyed them. Thank you.
I have been following for quite a while but just tried the banana muffins. Awesome. I added toasted pecans. I had a hard time not eating all 5 at once !!
So yummy! It was perfect because I only had two bananas. I added a little cinnamon and mini chocolate chips to the recipe and they turn out delicious.
Best banana muffins ever!! Even my husband loved them. I did add about 1/3 cup chopped walnuts to the batter. I made 10 muffins instead of 6 and took about 20 minutes.
This recipe is fantastic! I was SHOCKED at how fluffy it tasted, especially that first bite into a muffin straight out of the oven… don’t miss out on a heavenly experience. I used 50/50 WW/AP flour, brown sugar instead of white sugar, and margarine instead of butter. This will be my go-to banana muffin recipe from now on. Thanks Joanie!
I’m so glad you enjoyed the muffins. Thank you so much for your feedback.
made this and it was AMAZING!! way better than making a banana bread in my opinion. use less sugar if u guys dont like sweets that much!!
I’m so glad you enjoyed it.
I love this recipe. It says 6 muffins but 1 gram as serving. Is one muffin 253 calories. I tried adding all ingredients in my fitness pal but I may have went wrong somewhere 😅 Thanks!
One muffin is 253 calories according to our nutrition calculator.
GASP. These are so much better than the banana bread I usually make… so light and fluffy. I followed the recipe exactly but added brown sugar on top. I love that it is a small batch, for portion control purposes AND because sometimes you only have 2 super ripe bananas left on the counter. Love this. Thank you. *PRINT*
Thank you for this easy recipe! I’ve used this a couple times and today I decided to sub coconut sugar for sugar, coconut oil for butter and oat flour instead of all purpose flour (measured by weight) and it came out great as usual. All subs were 1:1 and I got 4 large muffins. Delicious!
Great recipe as is but add nuts on top for extra crunch!