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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.
Great recipe! I made this the other day, and my wife and family loved it. I made the recipe as is, and added a cup of chopped walnuts in the end. Adds a nice crunch.
I’m so happy you and your family enjoyed the muffins, thank you so much for taking the time to let me know.
Joanie
Added chopped pecans and baked in mini-muffin tin for 14 minutes. Came out light, fluffy, and delicious! Thank you for a wonderful recipe.
Hi April,
Pecans are such a lovely addition. I’m so happy you enjoyed the recipe, thank you for letting me know.
Joanie
Absolutely delicious. I made these for a Saturday morning breakfast. Most moist, perfect-amount-of-sweetness muffins I have ever tasted!! I will be making this a lot from now on.
I’m so happy you loved the muffins. Thank you so much for taking the time to let me know.
Joanie
Oh, and something else too– I recently tried another banana muffin recipe. Not even CLOSE to your recipe!! I highly recommend this.
Mia,
Thank you so much, your comment made my day!!
Have a wonderful Sunday!
Joanie
I had to cut the banana muffin recipe in half since you used 2 over ripe bananas. I then used ramekins to bake 2 small muffins. They came out great and were moist as well. Loved the flavor. I mashed my banana and added it at the end of mixing ingredients. Oh, I cut the egg in half as well. May try it with whole egg next time.
So glad you enjoyed the muffins, Sherrie. Thanks so much for taking the time to let me know.
Joanie
What a great, simple recipe.. Made these yesterday with delicious results.. I can see these as a regular quick snack..
I’m so happy you enjoyed the muffins! Thank you so much for taking the time to let me know.
Have a wonderful week.
Joanie
Tasty, easy recipe! I reduced the sugar to 50g and cut the butter in half too and they came out perfectly. Before baking, I sprinkled each one with a cinnamon-sugar mix. Planning on making them again this afternoon!
Awesome! I got 9 muffins probably because I used cupcake papers. Sprinkled some white sugar on top. Definitely pinning this. I will try to make a bread with it next time. If it comes out good this might replace my go to BC recipe. My two large bananas was exactly one cup for others wondering how much banana in measurement. It was a perfect amount! Thank you for recipe 😋
Love them. I added walnuts to mine. Delicious!!!
I’m so happy you enjoyed the muffins. Thanks so much for taking the time to let me know.
Joanie
I followed your recipe but added in half a teaspoon of cinnamon and 1.5 tablespoons of milk for added moisture. They came out so perfectly delicious and moist! I managed to get 8 muffins out of the batter too. Thank you for the recipe! Will have to make it again whenever I have overripe bananas.
Can I use almond flour or a gluten free four for these?
Thanks,
Susan
Hi Susan,
I have not tested this recipe with any flour other than all-purpose. If you try it with a different flour, I would love to know how they turned out.
Joanie
These are delicious! As others have said, sweet but not too sweet, perfect for breakfast, and mine came out perfectly. I was able to get 8 cupcake-sized muffins out of the batter. I’m the only banana bread fan in my house, so I tossed two in the freezer and kept the remaining six to snack on this week! I also added chopped walnuts for a little crunch. Looking forward to trying your other recipes!
thank you for spaghetti squash recipe! first time trying it. love it!
Fanstastic! I substituted 4 tbs of coconut oil for some of the butter because I thought it would be tasty. I also reduced the sugar to 1/3 cup because my bananas were VERY ripe (I probably could have even reduced further as they are still very sweet). And I added some cinnamon.
These were the lightest, fluffiest banana muffins I’ve ever had! And the recipe made exactly 24 mini muffins.
I’m so happy you enjoyed the recipe, Ann. Thank you so much for letting me know.
Delicious! I made one change. I used oil instead of butter (6 T.). I live at 7000 feet and these turned out beautifully without any other adjustments.
Awesome! I’m so happy you enjoyed the muffins. Thank you so much for letting me know!