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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 were great! I added a tsp of pumpkin pie spice which added some great flavour!
Just made these – Yum! I substituted 1/4 cup of rye flour (and the remaining 3/4 cup AP flour), used coconut sugar, and added some toasted walnuts. Playing with ingredients I have on hand. And, Bonus, the smaller muffin tin fits in my counter top oven. Great to not heat up the kitchen on these warm summer mornings.
I had a craving for banana muffins, so I made them! Unfortunately, I only had two fresh ripe bananas so I had to find a small batch recipe. These didn’t disappoint! I even got 10 out of this recipe instead of six!
These were delicious making today for the second time… I also added nuts, I might try the streusel idea. These were moist and yummy
Thank you:)
Just made these muffins. They are delicious. I added 1/4 cup of pecans and chocolate mini chips. So easy. Just right amount to share with several people.
Super easy to make, and the result is delicious. Light, fluffy and not too sweet. I will definitely make them again.
I made the banana nut muffins and they were delicious. Thank you for sharing your recipe.
Very easy to make and came out quite moist and tasty. I added an easy streusel topping (flour/brown sugar/butter/pecans) and that really gave it a wow.
Oh wow! These muffins are wonderful! I like the texture and flavor. They brown beautifully for a lovely presentation. I only had unsalted butter on hand, but other than that, I didn’t change a thing. My husband and I had a delicious weekend brunch with scrambled eggs.
These were moist & delicious. I added chocolate chips. My pickey daughter loved them. I didn’t realize I had mini cupcake tins until this recipe yielded 12 beautifully shaped mini muffins. Once they cooled, my daughter warmed them in the microwave just until slightly warm. I used leftover cupcake containers to store them & made a great grab-n-go breakfast, lunch or after school/before extracurricular snack. About to make more now! Thank you for this recipe.