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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.
I tried ur recipe..my muffins were perfect in first attempt..Awesome..Thanks a lot..
Wonderful! I’m so happy you enjoy the recipe. Thank you so much for letting me know.
I almost threw away my two sad, brown bananas, but I’m so glad I didn’t! I found this easy recipe and was thrilled by the results. I had to force myself to save a couple for the next day. The muffins were moist, flavorful, and absolutely delicious! Thanks for sharing!
Hi Dee,
Your comment made my day! I’m so happy you enjoyed the muffins. Thank you so much for letting me know.
Joanie
Great flavor, moist, with just a little crunch on top. Sweet but not to sweet, and oh so easy to make. Great for that quick morning breakfast.
Thank you, Paula. I’m so happy you enjoyed the recipe!
I have tried lots of banana muffin recipes over the years and yes I agree with the others, this is the best one I have tried. Since I found it, I have made it multiple times. I added a few chopped walnuts in the batter and on top for presentation and that’s the only change I’ve made. This recipe is perfect the way it is!
I’m so happy you enjoyed the recipe! Thank you for letting me know.
These are AWESOME!!!! So easy, so moist and so flavorful. Saving this recipe forever
I’m so happy you loved the recipe! Thank you so much for letting me know!
Had 2 over ripe bananas and so happy to find your recipe. So easy to put together and loved the sugar and banana mixed. So moist and delicious! With only the two of us will use this recipe often. I’ll have to check out your other recipes.
Yum! Mine came out SUPER moist but still held together well. I used some oat bran in part of my flour mixture and added some chopped walnuts. But I love that they’re sweet but not too sweet. I also used a more shallow muffin tin and ended up getting a dozen. But even with just the two of us, we will eat them within a couple of days.
Also nice to share a few with a neighbor!
I’m so glad you enjoyed the muffins. Thank you so much for letting me know!
Have a wonderful week!
Joanie
Just made a batch of 8 delicious and moist banana nut muffins! Thanks for the recipe, so yummy!
I’m so happy you enjoyed the muffins, Heather. Thank you so much for letting me know!
Thanks so much for this recipe! It was easy and they turned out amazing! I managed to get 8 muffins out of this recipe and my kitchen smells fantastic now. I use to throw out my overly rip bananas – but now I will just make these muffins.
I’m so happy you loved the recipe, Jessica. Thank you for letting me know.
These small batch Banana Muffins are AWESOME. They are so moist and have just the right amount of banana flavour. Will be making them all the time. Thanks so much for the great recipe.
I’m so happy you loved the muffins, Laura. Thank you for letting me know!