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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.
So yummy! Edges were crisp with a soft, moist texture. We will make this recipe again!
I’m so happy you enjoyed the muffins, thank you for your feedback!
I was so proud when these came out perfect!! I added a bit more salt using unsalted butter and some fresh walnuts to my batter. It did make 8 muffins instead of 6 using a cheap disposable muffin tin from the store but I wasn’t upset about that at all! Eat them while they’re still warm. Thank you for this recipe!
I love hearing this. I’m so glad they turned out well for you.
Delicious! I only had one banana and they still turned out great. Next time I’m going to add walnuts, and a little cinnamon and nutmeg. I LOVE all these recipes!! I no longer throw out food because I couldn’t reduce it to an acceptable amount.
I love hearing this. I’m so glad they turned out well with just one banana, and your additions sound wonderful. It makes me really happy to know the small batch recipes are helping you waste less food. Thank you so much for sharing this.
This is a great recipe! Used Bob’s 1:1 GF flour and followed everything else exactly. I loved them simply as banana muffins with nothing added. Looking forward to making them again soon.
I’m so glad you enjoyed them. It’s great to know they worked well with the gluten-free flour, and I love that you enjoyed them just as simple banana muffins.
Delicious! My family is obsessed with these. I add chocolate chips to the muffins, and they come out as fluffy and as tasty as the muffins you get at the bakery! 10/10 recipe 🙂
Thank you for sharing I just made some I got 10 muffins I did add chocolate chips they are so moist and flavorful. I’ll definitely be making them again.
These have become a favorite because of the small batch size. I always feel like I have left over bananas, and it’s just my husband and I, So this is just the perfect recipe. I add about 1/2 cup of pecans to these and I get six nice size muffins. Thank you for the recipe.
Is it ok to use self-raising flour instead of plain flour and baking soda??
Self-rising flour already contains baking powder and salt, so it isn’t a good substitute in this recipe. These banana muffins are written specifically for all-purpose flour and baking soda, which work together with the bananas for the right rise and texture. Using self-rising flour would change how the muffins bake and likely affect the results.
I just Made these in high altitude DENVER and they turned out amazing. I did Use dairy free salted butter to eliminate the dairy & coconut palm sugar vs granulated sugar, so it can be less sweet. I did add walnuts in the batter as well and used one bowl only and hand mixed it all. The one change I may make next time is test out the recipe with a toothpick at 20 minutes vs 22 minutes. This made seven muffins in a standard muffin tin for me.
So I will jump in the comment fray and share that I think this recipe is absolutely wonderful. I prepared as posted and added a handful of chopped walnuts. I use a large spring-loaded cookie scoop for my muffin measurements and with that, I got 11 muffins from this recipe (approx. 1/2-2/3 full). Baked for 25 min and they were perfect!
These are the easiest, fluffiest and most delicious banana muffins ever! The recipe is simple and easy to follow and they come out so fluffy and light. I add chocolate chips and get 8-9 muffins in a batch. I’m sure they would be even better with walnuts too! Just the best!