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This small batch banana muffin recipe is perfect for enjoying a little homemade treat without the need for a large batch. These moist, flavorful muffins are made with just 2 bananas and a few simple ingredients, baking up in only 20 minutes. Ideal for a small household or a quick, satisfying bite, they’re easy to make and even easier to enjoy.
For more single serving and small batch banana recipes, try our creamy Banana Pudding, rich Bananas Foster, and moist Banana Nut Bread. Each recipe is made with just the right amount to enjoy without leftovers!
Why You’ll Love This Recipe
- Simple Ingredients: Made with pantry staples you likely already have.
- Just the Right Amount: This recipe makes 6 muffins, the perfect amount for one or two people.
- Quick and Easy: Ready in under 30 minutes, from mixing bowl to fresh, warm muffins.
- Customizable: Use this base recipe to add your favorite mix-ins or make small adjustments to suit your taste.
- Reduces Waste: A great way to use up overripe bananas and avoid waste.
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, 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
- Banana Nut Muffins: Add 1/4 cup of your favorite nuts for a delicious crunch.
- Chocolate Chip Banana Muffins: Just like our Chocolate Chip Banana Bread, mix 1/4 cup chocolate chips into the batter before baking.
- Blueberry Banana Muffins: Fold in 1/4 cup fresh or frozen blueberries for a fruity twist.
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
- 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.
Insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, the muffins are ready.
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.
These muffins came out great! The recipe actually made 12 muffins! Not just 6. They are so good! TY so much for this wonderful two banana muffin recipe.
I came across this recipe while searching for something that only called for two bananas. I got 6 generous, regular-size muffins that were moist and delicious. I added around 1/2 cup of chopped toasted walnuts. This recipe is a keeper!
Did you use a regular muffin tin or a mini tin ?
Have not seen liners for mini muffin tins.
You did mention 2″ tins…is that across.
Anxious to try this recipe along with many more, so much choice.
I use a regular-sized muffin tin with holes or pockets for the muffin batter that have a 2-inch diameter base and are 1 1/4-inches tall.
Very tasty..easy to make..however…it made 11 muffins!
Wow, 11 muffins! It sounds like you used a mini muffin tin. There is definitely not enough batter for 11 standard-sized muffins.
I have made these twice each time they came out perfect.
These are the most moist and tasteful muffins I’ve made. Simple recipe to follow. Delicious!!
I’ve made these twice. On both times I can taste the baking soda. A teaspoon is used for a regular batch so I’m surprised this recipe calls for nearly the same as most other full-batch recipes.
Hi Denise, it sounds like the baking soda is not properly blended into the flour if you’re tasting it. This small batch banana muffins recipe is a scaled-down version of my recipe that calls for using 1 1/2 teaspoons of baking soda – not 1 teaspoon of baking soda.
First time I made these, my 8 year old devoured them!! I’m lucky I even got one to try before they were all gone! I honestly want bananas all the time now just so I can make these! Thank you for such an amazing recipe! 😁
This recipe is so easy..
I used VERY ripe bananas and the muffins were delicious and I’m
happy to have come across a recipe for just 6 muffins( enough for my husband and I).
Thank you.
Hi, I’m new to baking.
I followed the recipe exactly but all I can taste is salt and baking soda, I don’t understand why.
It means a lot that you tried our recipe, Dee! That sounds frustrating and not the way this recipe is supposed to turn out, so I’d love to work with you to figure out what happened. In order to do so, I have some questions for you:
Did you use teaspoons or tablespoons of baking soda and salt?
Did you use the exact same ingredients that we use in the recipe? If not, what substitutions were made?
Did you use a sugar substitute?
Did you use measuring spoons and cups to measure the ingredients?
I know I just asked a LOT of questions, but I’ll have a much better idea of the culprit and how to fix it once I know your answers to all of them.
Hi, Im posting this reply again to answer your questions cause I haven’t gotten a response.
I used 1 teaspoon baking soda
And 1/4 teaspoon salt, and used a measuring spoon for this.
Also used 125g all purpose flour and 100g granulated sugar, measured on a scale.
No substitutions or anything.
I’d really like to try this recipe again so I appreciate if you can help me figure out what I’m doing wrong. Also, I’m wondering if I can maybe add more sugar? It’s not as sweet as I’d like it to be.
TIA! 🙂
Honestly, Dee I have no idea why your muffins did not turn out. If the correct measurements and baking soda and NOT baking powder were used I can’t pinpoint what went wrong. Thousands of people have made this recipe with success and unless I’m in the kitchen with you, I can’t figure the issue out.