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This small batch banana muffins recipe makes 6 moist, flavorful muffins in about 20 minutes using just 2 bananas and simple pantry ingredients. Perfect for a quick breakfast or snack, and ideal for small households who don’t want extra leftovers.
Featured Comment
“These muffins are the BEST! So moist, and easy to make. I absolutely will be making these over and over! Total keeper! Delicious !
– Hope
Why You’ll Love This Recipe
- Ready Fast: Bake soft, warm banana muffins in under 30 minutes.
- Small Batch: Makes 6 muffins, ideal for one or two people.
- Simple Ingredients: Uses pantry staples and 2 overripe bananas.
- Easy to Customize: Add chocolate chips, nuts, or your favorite spices.
There’s something special about banana muffins, and this small batch recipe is one I turn to often. They’re soft, packed with banana flavor, and fill the kitchen with a warm, inviting aroma. Best of all, they’re easy to make – no complicated steps, just simple ingredients coming together to create a comforting treat.
For more small batch banana recipes, try my caramelized banana pudding, bananas foster for one, or banana nut bread for one. Each one perfectly sized with no leftovers!
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 two overripe bananas – the riper, the better! If you have an extra, try them in recipes like chocolate banana bread for one, 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 1:1 gluten-free flour blend.
- Baking soda: This helps the muffins rise for a light, fluffy texture.
Recipe Variations
Try any of these easy banana muffin variations:
- Banana Nut Muffins: Stir in 1/4 cup of your favorite nuts.
- Chocolate Chip Banana Muffins: Mix 1/4 cup chocolate chips into the batter, similar to our chocolate chip banana bread.
- Banana Blueberry Muffins: Gently fold in 1/4 cup fresh or frozen blueberries. If using frozen, thaw before using.
- Spiced Banana Muffins: Add 1/4 teaspoon ground cinnamon or a pinch of nutmeg to the batter.
How To Make Banana Muffins
These step-by-step photos show how to make small batch banana muffins. See the recipe card below for full instructions and measurements.
- Mash one banana with a fork on a small plate, leaving some texture. In a separate bowl, use a hand mixer to beat the remaining banana and sugar for 35 to 40 seconds, until smooth and light in color.
- Add the melted butter, egg, and vanilla and beat well. Mix in the dry ingredients just until incorporated, then fold in the mashed banana.
- Pour the batter into lightly greased or paper-lined muffin cups in a standard-size muffin tin.
- Bake for 20 to 25 minutes, or until a sharp knife or toothpick inserted into the center of a muffin comes out clean.
Expert Tips
- Use very ripe bananas with plenty of brown spots for the best sweetness and moisture.
- Mix the batter just until combined; overmixing can lead to dense muffins.
- Fill muffin cups about 3/4 full so the muffins rise evenly without overflowing.
- Begin checking for doneness a few minutes early by inserting a toothpick into the center; it should come out clean.
Frequently Asked Questions
Yes. Thaw the bananas completely and drain off any excess liquid before using. Mash well before adding to the batter.
Very ripe bananas with brown spots are best. They’re sweeter, softer, and add more moisture to the muffins.
Yes. Let the muffins cool completely, then wrap and freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
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. You can double the ingredients to make 12 muffins.
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 with plenty of brown spots for the best sweetness and moisture.
- Mix the batter just until combined; overmixing can lead to dense muffins.
- Fill muffin cups about 3/4 full so the muffins rise evenly without overflowing.
- Begin checking for doneness a few minutes early by inserting a toothpick into the center; it should come out clean.
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.
My grandkids love these -make them weekly but trying to modify to add protein without losing the texture and flavor-any suggestions
These are amazing. Recipe as is. Light. Fluffy. Delicious.
These were really good. They were light and fluffy and had the right degree of sweetness. I am getting ready to make another batch today. They lasted several days in the fridge and I enjoyed every one of them.
Delicious and easy. I overbaked mine, because I didn’t check them earlier. I got 8 muffins out of the recipe after I added some nuts.
Simple, quick, delicious! I love these banana muffins!
Just made these today and they came out great. I made them exactly as stated except I added a handful of chopped walnuts. They came out very moist. My only problem was my muffin pan was smaller then normal but it was not a problem as I made 12 mini muffins. I highly recommend this recipe.
Can I double this recipe?
Yes, this recipe doubles beautifully.
First banana muffin recipe we totally enjoyed! I’ll quit throwing away over ripe bananas from now on. Thank you!
I have been using your recipe for past few years. Its so simple and it comes out soft and moist everytime. I have also substituted egg with yogurt many times and it turns out as good. It is so simple that my son had been also making it since he was 8. Thank you so much for posting this.
I’m so glad you’ve been enjoying this recipe over the years. I love that it even works well with yogurt, and how fun that your son enjoys making it too. Thank you for sharing this with me!
I used einkorn flour and added 1/4c extra. 3/4 c sugar only
Also added one scoop unflavored whey protein powder.
Used thermometer to test internal temp of mini muffins (around 205 degrees-210) For me it was 16 minutes. Sprinkled coarse sugar on top just a bit.
Turned out great!