Small Batch Banana Muffins

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.

this Recipe

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.

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.

1. 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.
2. Add the melted butter, egg, and vanilla; beat well. Mix in the dry ingredients just until incorporated and fold in the mashed banana.
3. Pour the batter into lightly greased or lined muffin holes in a standard-sized muffin tin.
4. 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.

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:

Mini Banana Cream Pie

Banana Pancakes For One

Mini Banana Upside Down Cake

Banana Bread For One

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!