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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: Makes 6 muffins, perfect for one or two people.
- Quick and Easy: Ready in under 30 minutes, from mixing bowl to warm muffins.
- Customizable: Use this base recipe to add your favorite mix-ins.
- Reduces Waste: A great way to use up overripe bananas.
There’s something special about banana muffins, and this small batch recipe is one I turn to often. These muffins are incredibly soft and packed with banana flavor, giving them just the right balance of sweetness and warmth.
They’re the kind of muffins that make your kitchen smell amazing, the kind you can enjoy with a cup of coffee or tea, knowing you made just enough without leftovers going to waste. I love how simple they are—no fuss, no complicated steps, just a handful of ingredients that come together to create something comforting and delicious.
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
Try any of these banana muffin variations:
- Banana Nut Muffins: Add 1/4 cup of your favorite nuts.
- Chocolate Chip Addition: Just like our Chocolate Chip Banana Bread, mix 1/4 cup chocolate chips into the batter before baking.
- Blueberry Addition: Fold in 1/4 cup fresh or frozen blueberries.
How To Make Banana Muffins
These 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.
Very nice muffins!
I make a double batch and use sunflower oil instead of butter. I also add chopped walnuts. I have made these muffins countless times. Absolutely delicious. Thanks Joan.
Thank you! I’m so happy you are enjoying the recipe.
these were pretty good and easy to make. next time i think im going to add some chocolate chips to it. i dont have an actual oven. i have a big air fyer conventional oven with a baking setting. i would suggest if your using that to lower the temp a little or what i did was take them out around the 18-19 minute mark. just a little early so they dont burn
So good and easy, and I love a recipe that only makes a dozen. I added a handful of mini milk chocolate chips and served warm. Delicious!! Thank you.
how much in a cup measurement would the bananas be? I slice and freeze my overripe bananas, unsure how much is in my freezer bag
Hey there! I totally get it – it’s tough to know exactly how much you’ve got when the bananas are already sliced and frozen. From my experience, 1 banana typically equals about 2/3 cup when sliced. You could lay out the slices and see if that helps visualize the amount. No need to stress about perfectly measured slices – the beauty of banana bread is it’s pretty forgiving! So relax, eyeball those bananas, and I have a feeling your bread will turn out fantastic.
According to another recipe I just looked at 1 cup is approximately 3 medium bananas. I only have two which is how I got to this recipe! Hope that helps.
I have made these several times. I add chopped walnuts for the crunch. These are excellent.
I love this recipe. So moist and tasty. Instead of using sugar, I used stevia, as I’m not a fan of it being too sweet.
Easy to make and really pleased with the outcome. I added some sliced almonds for some crunch. Definitely would make this recipe again.
I’ve making these banana muffins for 5 years now I love them 😍 I even take them to work and the girls love them. I’ve even made batches for them.
I’m so glad to hear that you and your coworkers love the banana muffins! It makes my day to know they’ve been a favorite for so long. Thank you for sharing your feedback! 😊
Tried these cupcakes today, very simple to make and so fluffy and light! I do feel like they are slightly too salty – I might try them again with unsalted butter and see how it goes.