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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 had just two ripe bananas and searched for the perfect recipe to use. The recipe yielded 8 muffins and they are delicious. This is a keeper recipe.
Thank you for your feedback. I’m so glad you enjoyed the muffins.
I made these for my family and they loved them! I improvised on some of the ingredients too! I put blueberries in some chocolate chips in some pecans in some and left the rest plain they were delicious! The recipe made FIFTY ONE super mini muffins! Thank you so much!
Can I make many muffins using this recipes? Does it alter the baking time?
Hi Caroline, this recipe will yield 5-6 regular size muffins. Other readers have used this recipe to make mini muffins and it takes the muffins about 20 minutes to bake.
I made these tonight adding toasted chopped pecans! Yummy! I made 21 mini muffins cooking them for 20 minutes. Just the right size to eat a few and freeze the rest! My husband likes his with a little cream cheese!
I’m so glad you and your husband enjoyed the muffins. Thank you for taking the time to let me know.
I made this last night and came out great. However, I made a mistake because didn’t divide the bananas and whip it with the sugar.
I’m so glad you enjoyed the muffins, Shenea.
Can you use self rising flour
No, we don’t recommend it.
im sure the recipe is great like all your other recipes…. i doubled it and it came out disastrous!!! im sure I should have adjusted something to double it but I didn’t and it was very dark and very sweet and very wet and they did not rise! But that’s my baking 100%! LOL
Hi Cynthia, it’s so disappointing when a recipe doesn’t turn out as hoped. Let’s see if we can figure out what went wrong. So, did you double all of the ingredients in the recipe? If so, the muffins should be perfect. I double the recipe all the time and other readers have too with success. What about your baking soda, has it expired? Sometimes, baking soda that is way past its prime isn’t effective and will prevent baked goods from rising. Did you double the amount of flour you used too? If the batter was very wet, it sounds like more flour might have been needed.
I have made these countless times since finding in April and they are always a hit in our home. I usually add walnuts and have tried with other add-ins and again this recipe has never failed me. Thank you for sharing this recipe!!
I’m so glad you are enjoying the recipe. Thank you so much for your feedback.
I actually got 10 muffins instead of 6…very good nonetheless!!
I made these today for the first time. Added 1/3 cup each of mini chocolate chips and chopped walnuts. It made 12 muffins! And they’re sooo good!
I’m so glad you enjoyed the muffin recipe, Robin. Thanks so much for your feedback.