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Looking for a simple, quick, and small batch banana muffins recipe? Look no further! These muffins are moist, flavorful, and perfect for a small household or those sudden sweet tooth cravings.
This banana muffins recipe uses just 2 bananas and a few basic ingredients. The muffins are easy to make and can be baked in just 20 minutes. They are sure to become a new favorite in your household.
Why You’ll Love This Small Batch Banana Muffins Recipe
- Minimal Ingredients: This recipe uses simple pantry staples that you likely already have on hand.
- Perfect Quantity: This small batch recipe yields 6 muffins, ideal for one or two people.
- Quick and Easy: From start to finish, you’ll have warm, fresh banana muffins in under 30 minutes.
- Versatile: This base recipe allows for various ingredient substitutions and add-ins for personal preferences.
- Waste Reduction: It’s a brilliant way to use up overripe bananas and prevent food waste.
Ingredients
Ingredient Notes
- Sugar: I use granulated sugar.
- Bananas: The riper, the better for maximum flavor. Overripe bananas are the gold standard here. Use two bananas.
- Butter: Use melted salted or unsalted butter.
- Egg: One large egg gives structure to the muffins.
- Flour: I use all-purpose flour. For a gluten-free version, use gluten-free flour.
- Baking soda: Helps the muffins rise.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
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
- Ensure your bananas are very ripe for optimal sweetness and moisture.
- Do not overmix the batter; it’s okay to have some lumps.
- Fill the muffin cups 3/4 full to allow space for the muffins to rise without overflowing.
- Check the muffins with a toothpick before the timer goes off to prevent overbaking.
Frequently Asked Questions
Stored in an airtight container, they can stay fresh for up to 3 days at room temperature or a week in the fridge.
Absolutely! These muffins freeze well. Just make sure to cool them completely before freezing.
Yes, simply use a 1:1 gluten-free baking flour blend in place of all-purpose flour.
Serving Suggestions
Serve these delicious banana muffins warm with a pat of butter or a drizzle of honey. They’re perfect for a quick breakfast, a midday snack with coffee, or as an after-dinner treat.
Recipe Variations
- Banana Nut Muffins: Add 1/4 cup of your favorite nuts for a satisfying crunch.
- Chocolate Chip Banana Muffins: Similar to our Chocolate Chip Banana Bread, incorporate 1/4 cup chocolate chips into the batter before baking.
- Blueberry Banana Muffins: Gently fold in 1/4 cup fresh or frozen blueberries for a fruity twist.
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 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
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.
Video
Notes
- Ensure your bananas are very ripe for optimal sweetness and moisture.
- Do not overmix the batter; it’s okay to have some lumps.
- Fill the muffin cups ¾ full to allow space for the muffins to rise without overflowing.
- Check the muffins with a toothpick before the timer goes off to prevent 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. Will be my go to from now on. I was thinking of adding golden raisins next time in addition to the walnuts. what do you think about that idea?
That sounds like a delicious idea!
I was beginning to get depressed about the 2 brown bananas on my counter, but then I remembered I had some pecans left over from Passover! That inspired me to look to make sure I had all the other ingredients for banana nut bread. I was thrilled when I found this recipe! It is wonderful! I think next time I’ll plan to make it but add chocolate chips instead of nuts. Thanks for sharing your recipe!! My family definitely enjoyed it!
Yummy – and easy. I going to buy more bananas!
What do you do with the banana that was set aside?
Both bananas are used in the recipe. The first banana is blended with sugar in a bowl (see step 3 in the recipe box). The second banana is mashed with a fork and added to the batter (see step 6 in the recipe box).
This made 9 muffins for me. I used 1/4 cup of dark brown sugar and 1/4 cup of white sugar. Turned out amazing. 😍
I’m so glad you enjoyed the recipe.
I had these two tiny, sad, really brown bananas. Not enough to make banana bread, I thought. Then I Googled “recipes 2 bananas” and this was the first result, and man! I did not see a redemption story in the cards for those two bananas, but they were wholly redeemed by this great recipe. They had some help from the handful of chocolate chips I threw in, but still … this recipe is a winner and I will keep it on hand.
I’m so glad you found our recipe and were able to put your bananas to good use!
I only had one big banana that was ripe but not overripe- tried the recipe anyway. My kids loved it!
So glad I Googled recipes with 2 bananas! Found your recipe, subbed in GFJules all purpose gluten free flour (best EVER!) and they are fabulous! Fluffy, moist, full of flavor. Stirred together quick & easy. Thanks for this recipe I’ll use again & again.
These were really delicious! The texture turned out perfectly. I added a big scoop of peanut butter and probably a 1/4 of milk.
I’m so happy you enjoyed the muffins. I love the addition of peanut butter, what a delicious idea!
I used whole wheat flour and it was delicious! Thanks for an easy recipe.
I went right by the recipe and sprinkled a little bit of brown sugar on top before cooking. These were so delicious. The whole family loved them.
I just made this recipe today. Instead of making the muffins I made 2 small loafs. They were so moist and yummy! Best banana bread I ever made. I will use this recipe everytime I make it. Thanks!
Googled “small batch banana muffins” and this was the first site. I actually only had one really ripe banana but I went ahead and gave it a shot. So one overripe banana and one yellow banana. Mixed the overripe banana with the sugar and smashed the other one with the fork to fold in. It turned out SO yummy! This will be the recipe I use from now on. Also I did it in my loaf pan!! Perfection!
I made your recipe this afternoon and let me tell you, they are delicious! Just the right amount too, I actually used a Wilton 12 muffin pan and I got 7 full size muffins! Thank you for such a great recipe and a small batch, love it!
I’m so happy you enjoyed the muffins, thank you!
Joanie
Just made these and they were lovely, thank you so much! A question though, is there anything else you can use instead of bananas? Thank you 🙂
Hi Amber,
I’m so glad you enjoyed the recipe and the muffins. We have an Orange Oat Breakfast Cake recipe that readers have made into muffins (https://onedishkitchen.com/mini-orange-oat-breakfast-cake/). We also have quite a few single muffin recipes. Here are a couple of our most popular ones – https://onedishkitchen.com/blueberry-muffin-recipe-for-one/ and https://onedishkitchen.com/apple-muffin-for-one/.
These didnt work at all but I thawed my bananas from frozen and I think they had too much moisture. Will try again another time
Yes, it sounds like there was too much moisture from the thawed bananas.
Just found this recipe and tried it. I actually googled “what can you make with 2 ripe bananas” and this is what I got. I made it and was pleasantly surprised. Mine did not rise quite like these did but that’s okay they were delicious and this was the first time I’ve attempted to make anything with banana. Delicious!! Thank you. I will be looking at other recipes because it is just the hubs and I. Thank you!!!
Hi Joanie,
Thank you so much for these recipes. Since it is just my husband and I there was so much food waste. We like different things so cooking was a bit challenging. Now with these recipes I can easily make smaller portions and enjoy what I like without wasting so much food.
Virginia
Hi Virginia,
I’m so happy you and your husband are enjoying the recipes. Thank you so much for taking the time to let me know.
Joanie