This post may contain affiliate links. Please read our disclosure policy.
This small batch banana muffin recipe is perfect when you want a homemade treat without leftovers. Made with just two bananas and a few simple ingredients, these moist, flavorful muffins bake in just 20 minutes. Easy to make and great for a quick snack or small household, they’re a delicious way to use up ripe bananas.
For more single serving and small batch banana recipes, try our creamy Banana Pudding, rich Bananas Foster, and moist Banana Nut Bread. Each recipe provides 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.
- 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.
This recipe is a keeper just baked the banana muffins in mini muffin pans they turned out delicious I usually don’t deviate from the recipe but I had only one banana so I added about 1/3 cup mashed baked sweet potatoes and a few roasted chopped pecans the banana taste is mild but they are moist and lite I like the combo taste made 24 minis. I will bake with two banana next time it’s a Winner ❤!
Not sure what I did but I made 16 of these .. all yummy 😋
I’m not sure either, sounds like you may have made mini muffins 🙂 – So glad you enjoyed them.
Easy, delicious and moist! My littles will eat these but only if I don’t leave chunks of bananas (because littles are picky), but they’re my go to and usually the main reason I buy bananas 🙂
Since my husband died I hated cooking as I didn’t know how to cook for 1so I am so happy that I discovered ýour recipes I think they are great and I will start cooking again you are wonderful thanks
I’m so happy to know you are finding our recipes helpful – thank you!
The best recipe we’ve tried, delicious, moist and the perfect amount of sweetness! Everyone loved them and I’ve got some serious food critics in this family! Will make these again!
I’m so happy everyone enjoyed them!
These muffins are delicious! Great recipe! I don’t change anything in the recipe other than maybe 1/4 cup of chocolate chips or some pecans, but if I do not have either, I just make these muffins the way the recipe reads. You won’t be disappointed!
Loved making these muffins, moist and very flavourful. I would maybe cut down on the butter a little, personal preference, but otherwise love!
I have made these over a half dozen times and turn it perfectly every time. They’re currently in the oven right now and next time I think I’m going to add some oats! This is the only banana muffin recipe I will use for the rest of my life. Everyone loves them and devours them within the day!
Made these today! Delicious!! Best recipe I’ve found for banana muffins! I also added some cinnamon, just a small amount, it was a nice touch. Will definitely be making these again!!
I just finished making these. Makes a nice amount for just us two old folks. I hate having to make stuff that we eat for days. Thank you!!!