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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.
I made these and used a bigger size muffin pan and ended up with 4 muffins. They are excellent. No need to put butter on them and they are just as good out of the freezer as they were just out of the oven. They are definitely a keeper. Might try same recipe with different add ins as others have.
I’m so glad you enjoyed the muffins. Thank you for taking the time to let me know.
I used backing powder by mistake and it turned out fine. Still very moist and tasty.
One thing I wished I had added was cinnamon. Not sure what quantity should but in this case I made a cinnamon butter which got me there. Great recipe. Thanks
I’m so glad you enjoyed the muffins. Thank you for your feedback.
Ever since the lockdown, this is now a staple in my house. I mix it up with carrots, raisins, walnuts and chocolate chips. It’s a great recipe! Thank you!
I’m so glad you are enjoying the muffin recipe. Thank you so much for taking the time to let me know.
When adding the extra ingredients do you add the second banana. Want to try with different add ins
Thanks
Ever since the lockdown, this is now a staple in my house. I mix it up with carrots, raisins, walnuts and chocolate chips. It’s a great recipe! Than you!
Thank you so very much for this wonderfull recipe!! I make it with spelt flour:)
I will try to double it,my kid’s love it,and i have four overripe bananas, hopefully it will work..
Doubling the recipe should work just fine, Liza. I’m so happy you and your kids enjoyed the muffins. Thank you for your feedback.
I have made this a few times now and it’s THE BEST banana muffin recipe!
Thank you! I’m so glad you enjoy the recipe.
Can I use margarine instead of butter? And baking powder instead of baking soda?
No, neither will work well in this recipe.
I’m in Denver so do I need to change anything for higher altitudes?
Hi Michelle, This article from King Arthur Baking is a wonderful resource for baking at higher altitudes. I would refer to to their suggestions – https://www.kingarthurbaking.com/learn/resources/high-altitude-baking – I hope this helps.
i added cinnamon and chocolate chips and baked them in a mini muffin pan for only 10 minutes using Pam Flour spray (highly recommended) and they are PERFECT!
I bet the chocolate chips were a wonderful addition!
Can these be mini? And if so, how long in the oven? Need to know TODAY. Thanks! 🙂
They can be baked in a mini muffin pan but they will likely not need to be baked as long. Keep an eye on them as they bake, you might need to take them out of the oven at around the 15 minute mark.