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Looking for a simple, quick, and small batch banana muffins recipe? These moist and flavorful muffins are perfect for a small household or sudden sweet tooth cravings. Using just 2 bananas and a few basic ingredients, this recipe is easy to make and bakes in just 20 minutes.

Looking for more single serving and small batch banana recipes? You’ll love our creamy Banana Pudding, rich Bananas Foster, and moist Banana Nut Bread recipes.

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.
a close up of four banana muffins in a muffin tin.

Watch How To Make These Muffins

Ingredients

the ingredients used in banana muffins on a brown wooden cutting board.

If you have any ingredients leftover from this small batch banana muffins recipe, check out our Leftover Ingredients Recipe Finder.

  • Sugar: I use granulated sugar.
  • Bananas: The riper, the better for maximum flavor. Overripe bananas are the gold standard here. Use two bananas. Got an extra banana? Use it to make Chocolate Banana Bread, a Mini Hummingbird Cake, or a Chocolate Covered Frozen Banana.
  • 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.

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.
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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.

  1. 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.
  2. Add the melted butter, egg, and vanilla; beat well. Mix in the dry ingredients just until incorporated and fold in the mashed banana.
  3. Pour the batter into lightly greased or lined muffin holes in a standard-sized muffin tin.
  4. 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.
four pictures showing how to make banana muffins, from mixing the batter to pouring the batter into muffin tins.

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.
Butter melting on a muffin half and dripping onto the plate.

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.

Frequently Asked Questions

How long will banana muffins stay fresh?

Stored in an airtight container, they can stay fresh for up to 3 days at room temperature or a week in the fridge.

Can I freeze banana muffins?

Absolutely! These muffins freeze well. Just make sure to cool them completely before freezing.

Can I make gluten-free banana muffins?

Yes, simply use a 1:1 gluten-free baking flour blend in place of all-purpose flour.

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!


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Because you’re worth it

Small Batch Banana Muffins

4.91 from 405 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6 muffins
Moist and flavorful small batch banana muffins made with just 2 bananas! This easy banana muffin recipe is perfect for a quick breakfast or snack and can be baked in just 20 minutes.

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
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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

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 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

Serving: 1g, Calories: 253kcal, Carbohydrates: 32g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 61mg, Sodium: 391mg, Potassium: 33mg, Sugar: 16g, Vitamin A: 395IU, Calcium: 11mg, Iron: 1.1mg

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.

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I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

4.91 from 405 votes (181 ratings without comment)

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Recipe Rating




431 Comments

  1. SaraW says:

    I had two bananas left over, not three or four, and was looking forward and found this one. And I am so glad I did! We are a family of two empty nesters and are always looking for small batch recipes.

  2. Joyce says:

    Love them. I must admit I make a regular size batch and freeze some for later. I usually add cinnamon chips and pecans chopped. They are so good.

  3. Debbie Crawford says:

    I love these. I always end up with extra bananas! This recipe is perfect for the hubs and me. Super easy and delicious. I used 1/3 c of sugar. Other than that went by the exact recipe. Made 6 large muffins! Thanks!

  4. Alexis says:

    This was my first time making banana muffins. (Also my first time commenting on a recipe blog post lol) I had two bananas I didn’t want to waste. I added cinnamon and a dash of nutmeg and wow! They were delicious! So moist! And so easy to make! I can’t wait to add blueberries next week! Thank you! ❤️

    1. Joanie Zisk says:

      I’m so happy you enjoyed the muffins, Alexis – thank you!

  5. Daisy says:

    Love this recipe! Absolutely delicious.

  6. Patricia says:

    I made this recipe. Didn’t have vanilla so I used my husbands spiced rum lol and they are delish!

    1. Joanie Zisk says:

      Oooo, that sounds like an amazing addition!

  7. Toni Lifrieri says:

    Such a great and easy recipe for my leftover ripe bananas. I’ve made these multiple times and sometimes add mini chocolate chips or chopped walnuts. They come out really moist and not too sweet. Great recipe!

  8. Maria DeLourdes Dallin says:

    Yummy licious!
    Love the bananas specks in the banana muffins

  9. Jessica Davis says:

    Recipe worked perfectly. I used brown sugar instead of granulated sugar.

  10. Jessica Davis says:

    Recipe worked perfectly. I used brown sugar instead of granulated sugar.