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This small batch banana muffin recipe made with 2 bananas makes 6 soft, moist muffins in about 20 minutes. One bowl, simple pantry ingredients, and the right size for one or two people. No leftovers, no waste.
Featured Comment
“These muffins are the BEST! So moist and easy to make. I absolutely will be making these over and over! Total keeper! Delicious!”
– Hope
Quick Look
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Equipment: Standard muffin tin
- Cook Method: Oven-baked
- Servings: 6 muffins
- Difficulty: Easy
- Flavor: Sweet, intense natural banana with a hint of vanilla.
- Texture: Tender crumb with moist banana pockets and a bakery-style dome.
Two overripe bananas turn into bakery-style muffins with crisp tops and tender, banana-rich centers.
Why This Small Batch Banana Muffin Works
Banana muffins should taste like bananas. That sounds obvious, but most recipes miss it, and after 35 years of baking I know why. The difference between a good banana muffin and a great one comes down to two things: ripe bananas and how you treat them.
This recipe uses both bananas differently, and that’s the whole secret. One gets whipped with the sugar until the mixture turns pale and smooth. That step pulls air into the batter and dissolves the sugar into the banana, so the flavor bakes through every bite instead of sitting in pockets.
The second banana gets mashed roughly with a fork and folded in at the end. You get soft pockets of banana running through each muffin, which gives you real banana flavor in every bite.
It’s a small technique, but it’s why these muffins taste more like banana than most recipes you’ll try.
I make this small batch when I have a couple of freckled or overripe bananas on the counter and I don’t want a dozen muffins sitting around. Six is the right number. Two for breakfast warm with butter, a couple for the next morning, maybe one with coffee in the afternoon.
They stay soft for about three days, and they freeze well if you want to stretch them further.
If you love banana recipes scaled down to no-waste portions, you’ll also want to try my single serve banana bread, small batch banana pancakes, and mini banana upside down cake.
Ingredient Notes
If you have any ingredients leftover from this small batch banana muffins recipe, check out our Leftover Ingredients Recipe Finder.
Bananas: You’ll need 2 freckled or overripe bananas, which gives you between 3/4 cup and 1 cup mashed. The riper the banana, the better your muffins will taste. As bananas ripen, their starches break down into simple sugars, which means more sweetness and stronger banana flavor in the finished muffin. If you have an extra ripe banana, use it in chocolate banana bread for one, a mini hummingbird cake, or a chocolate covered frozen banana.
Granulated sugar: Sugar does more than sweeten these muffins. When you whip it with the first banana, it dissolves into the fruit and helps the muffins bake up soft and tender all the way through. It also draws moisture into the batter, which is part of why these stay soft for days.
Salted butter: Use melted, slightly cooled butter. Butter gives the muffins their rich flavor and tender texture. I use salted because it pulls out the banana flavor, but unsalted works too if that’s what you have.
Salt: A small amount of salt makes the banana flavor and sweetness taste stronger. Without it, baked goods taste flat.
Egg: One large egg holds the batter together and adds structure so the muffins rise without collapsing.
Vanilla extract: A small amount rounds out the banana flavor and adds warmth.
All-purpose flour: Standard all-purpose flour gives these muffins their structure. For a gluten-free option, a 1:1 gluten-free flour blend works in this recipe.
Baking soda: Baking soda is the leavener here, and it reacts with the natural acidity in ripe bananas to help the muffins rise. To test if your baking soda is still fresh, stir 1/4 teaspoon of vinegar into 1/2 cup of hot water, then add 1/4 teaspoon of baking soda. It should fizz immediately. If it doesn’t, replace it.
Recipe Variations
If you have ripe bananas to use up, these popular variations give you five different ways to enjoy this recipe.
Banana Chocolate Chip Muffins: Fold 1/4 cup chocolate chips into the batter at the end, just before scooping into the muffin tin. If you’d rather have a small loaf, try our single serve chocolate chip banana bread.
Banana Nut Muffins: Stir in 1/4 cup chopped walnuts or pecans. Toast the nuts in a dry skillet for 2 to 3 minutes before adding for a deeper, nuttier flavor. If you’d rather have a single serving loaf instead, try our banana nut bread for one.
Banana Blueberry Muffins: Gently fold 1/4 cup fresh or frozen and thawed blueberries into the batter at the end.
Spiced Banana Muffins: Whisk 1/2 teaspoon ground cinnamon into the dry ingredients. A pinch of nutmeg or cardamom adds a warmer, deeper note.
Mini Banana Muffins: Divide the batter between 12 mini muffin cups and bake at 350°F for 10 to 12 minutes, or until a toothpick comes out clean.
How To Make Banana Muffins With 2 Bananas
These step-by-step photos walk you through making banana muffins with 2 bananas. Scroll to the recipe card below for full ingredients and measurements.
Before you begin: Heat the oven to 350°F and lightly grease a 6-cup muffin tin with butter or nonstick spray, or line the cups with paper liners.
- Mash one banana with a fork on a small plate, leaving some texture. In a separate bowl, use a hand mixer to beat the remaining banana and sugar together for 35 to 40 seconds, until the mixture turns pale and smooth.
- Add the melted butter, egg, and vanilla and beat well. Mix in the flour, baking soda, and salt just until incorporated, then fold in the mashed banana.
- Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Expert Tips
Use very ripe bananas with brown freckles or spots. As bananas ripen, their starches turn into sugars, which means more sweetness and stronger banana flavor. Underripe yellow bananas will leave the muffins bland and dry.
Spoon and level your flour. Scooping directly into the flour bag with the measuring cup packs in too much, which is the most common reason muffins turn out dense. Spoon the flour loosely into the dry measuring cup, then level it off with the back of a knife.
Mix the batter just until the flour disappears. Overmixing develops gluten in the flour, which makes muffins tough. A few small lumps in the batter are fine and will bake out.
Fill the muffin cups exactly 3/4 full for tall, bakery-style domes. Less batter than that and the tops bake flat. More and the batter spills over the sides and loses the rounded shape. Three-quarters full is the sweet spot for muffin tops that rise above the rim.
Cool the muffins in the pan for 5 minutes before transferring to a wire rack. Hot muffins are fragile and can break apart if pulled too soon. Five minutes lets them set up enough to lift cleanly. Leaving them in the pan longer than that traps steam and can make the bottoms gummy.
Troubleshooting
Why are my banana muffins dense and heavy?
Dense muffins almost always come from too much flour or overmixing. Spoon and level your flour into the measuring cup instead of scooping directly. When you mix the dry ingredients into the wet, stop the moment you no longer see streaks of flour. A few small lumps in the batter are fine.
Why are my banana muffins dry?
Overbaking and underripe bananas are the two most common causes. Start checking for doneness at 20 minutes by inserting a toothpick into the center of a muffin. If it comes out with a few moist crumbs, they’re done. Bananas should be heavily freckled or fully brown for the best moisture.
Why didn’t the muffin tops rise and dome up?
Flat tops usually come from underfilling the muffin cups or old baking soda. Fill each cup 3/4 full so the batter has enough volume to rise above the rim. To test if your baking soda is still active, stir 1/4 teaspoon of vinegar into 1/2 cup of hot water, then add 1/4 teaspoon of baking soda. It should fizz immediately.
Frequently Asked Questions
Yes. This recipe is built specifically for 2 ripe bananas and makes 6 muffins. You’ll need between 3/4 cup and 1 cup of mashed banana, which is what 2 medium to large freckled bananas yield.
Bananas should be heavily freckled or fully brown for the best flavor and moisture. As bananas ripen, their starches turn into sugars, which means sweeter muffins with stronger banana flavor. Yellow bananas without spots will leave the muffins bland.
Yes. Let the muffins cool completely, wrap them individually in plastic wrap, then place them in a freezer bag for up to 3 months. Thaw at room temperature for an hour or warm briefly in the microwave.
Yes. Double all of the ingredients to make 12 muffins. The bake time stays the same.
Yes. Thaw the bananas completely and drain off any liquid that releases before mashing. Frozen bananas tend to hold extra moisture, and removing it keeps the batter from getting too wet.
Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Bring refrigerated muffins to room temperature before serving for the best texture.
Yes. Whip the banana and sugar together with a fork or whisk for about a minute until the mixture lightens. The texture won’t be quite as airy as with a mixer, but the muffins will still bake up soft and tender.
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 make these moist banana muffins with 2 bananas, leave a comment below and let me know how they turned out. Star ratings help other readers find the recipe, and I read every review.
Snap a photo? Tag (@onedishkitchen) on Instagram so I can see your muffins.
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
- Preheat the oven to 350°F (177°C). Lightly grease a 6-cup muffin tin with butter or nonstick spray, or line the cups with paper liners.
- Peel and mash one banana with a fork on a small plate, leaving some texture. Set it aside.
- In a large bowl, beat the second banana with the sugar using a hand mixer for 35 to 40 seconds, until the mixture turns pale and smooth.
- Add the melted butter, egg, and vanilla. Beat until well combined.
- Mix in the flour, baking soda, and salt just until the batter comes together with no streaks of flour.
- Fold in the mashed banana from step 2. Stir gently so the soft pieces stay intact and run through the batter.
- Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Notes
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 came across this recipe a few years ago when I needed to use up two bananas and have made it at least 20 times since then, usually doubling the recipe because they’re so good! I add a little cinnamon and reduce the sugar depending on how ripe the bananas are. Thanks for creating such a delicious and simple recipe!
I love hearing this! Your adjustments with the cinnamon and sugar sound perfect. So glad this recipe has become a favorite for you!
Taste wonderful. I added chocolate chips (around 1/2 cup of mini ones) after the flour was added and used half brown sugar half granulated white (a choice purely on the idea that brown sugar tastes better to me but also might have made it more moist). I got 9 muffins, though if I used the same tins it would have been 12. The melted butter made it super easy and I found simply putting the full bananas in my mixer with the sugar sufficiently mashed them.
So glad you enjoyed them! Your additions sound delicious, especially the chocolate chips and brown sugar. Thanks so much for sharing how you made them!
These are great! I’ve made them several times with Bobs Red Mill 1:1 GF baking flour and also add chocolate chips. they’ve turned out great every time.
While living in an RV with only a convection microwave, this is a great recipe! I ended up with 12 muffins in cupcake lined muffin tin. I added 1 teaspoon cinnamon and substituted brown sugar and the muffins were perfect! Thank you so much!
I’m so glad the recipe worked well for you!
I have made these at least 4 times this year alone! So much so that I am beginning to suspect they are not eating the bananas they requested just so I will have to make these! Depending on the size of the bananas I have gotten anywhere from 6 to 12 with a single batch. I have also tried them with chocolate chunks and with pecans. All delicious. I love how easy they are to make as well.
This makes me so happy to hear! I’m so happy to know you love the recipe. Thank you so much for your feedback.
Hi Joanie, best banana muffin recipe yet. Gave one to my son, texted ” winner” ! will they be as good to double?
I’m so glad you both enjoyed them! Yes, the recipe doubles very well.
My go to banana muffin
Thank you! I’m so happy you love the recipe.
My favorite small batch recipe. Tastes great and makes just enough for us.
I’m so happy to hear this is your favorite! I love that it makes just the right amount for you. Thanks so much for sharing that.
These came out great! I was looking for a recipe that would be small, and these are perfect. I ended up with 8 instead of 6, but that’s perfectly fine. I added a little cinnamon and nutmeg. They came out perfectly moist.
Thank you. I’m so happy you enjoyed them.
I just made them and the muffins are delicious!
Thank you! I’m so happy you enjoyed them.
Best muffins ever! My husband ate two of them before they even had a chance to cool down! 😆 I was only going to eat half of one and save the other half for later but after just one bite, I knew that wasn’t going to happen. Good thing this made a small batch or we’d be in big trouble. 🤣 Thank you for such a fantastic recipe! ❤️
I love that they barely had time to cool before disappearing. I’m so glad you both enjoyed them and that the small batch saved the day.
My bananas were super ripe. Added allspice for my preference. Also mashed both bananas with the first step because I don’t know how to follow directions. These were great. Ate two right out the oven lol.
I’m so glad you enjoyed the muffins!
Good , quick recipe! Easy to make while the folks are still in bed. Just needed some seasoning so I added some cinnamon and nutmeg.
I’m so happy you enjoyed the muffins.
made these banana muffins this morning and they are 😋 😋. will definitely make again thank you!
I’m so happy you enjoyed them!
These are delicious!
Thank you, I’m so happy you enjoyed them!
These came out so well and were very easy to make. I cut the sugar to a 1/3 cup and they were still very moist and had perfect structure. I love these simple small batch recipes. Thank you!
I’m so happy they turned out so well for you! I love knowing the small batch recipes are working so nicely in your kitchen.
Very good recipe.I used frozen bananas and added a crumb topping. Made 6 large muffins.
I’m so happy you enjoyed the muffins!
Delicious! I gave this recipe a 5 star! So yummy, so easy. 😋 👌
I’m so glad you enjoyed them. Thank you for the 5 stars and for taking the time to share this.
i’ve made these a few times they’re so good!! do you possibly know what temp and time to do if i used a mini muffin pan instead?
You can keep the oven temperature the same. For mini muffins, start checking them at about 10 minutes and bake until a toothpick inserted in the center comes out clean.
I make these all the time. Our grandkids really like them as well!
I love hearing that. I’m so glad they’re a favorite with your grandkids too.
Just ate one fresh from the oven and it was perfect. Thanks so much for this recipe so those 2 lonely bananas didn’t go to waste!
I’m so happy you enjoyed it!!
So yummy! Edges were crisp with a soft, moist texture. We will make this recipe again!
I’m so happy you enjoyed the muffins, thank you for your feedback!
I was so proud when these came out perfect!! I added a bit more salt using unsalted butter and some fresh walnuts to my batter. It did make 8 muffins instead of 6 using a cheap disposable muffin tin from the store but I wasn’t upset about that at all! Eat them while they’re still warm. Thank you for this recipe!
I love hearing this. I’m so glad they turned out well for you.
Delicious! I only had one banana and they still turned out great. Next time I’m going to add walnuts, and a little cinnamon and nutmeg. I LOVE all these recipes!! I no longer throw out food because I couldn’t reduce it to an acceptable amount.
I love hearing this. I’m so glad they turned out well with just one banana, and your additions sound wonderful. It makes me really happy to know the small batch recipes are helping you waste less food. Thank you so much for sharing this.
This is a great recipe! Used Bob’s 1:1 GF flour and followed everything else exactly. I loved them simply as banana muffins with nothing added. Looking forward to making them again soon.
I’m so glad you enjoyed them. It’s great to know they worked well with the gluten-free flour, and I love that you enjoyed them just as simple banana muffins.
Delicious! My family is obsessed with these. I add chocolate chips to the muffins, and they come out as fluffy and as tasty as the muffins you get at the bakery! 10/10 recipe 🙂
Thank you for sharing I just made some I got 10 muffins I did add chocolate chips they are so moist and flavorful. I’ll definitely be making them again.
These have become a favorite because of the small batch size. I always feel like I have left over bananas, and it’s just my husband and I, So this is just the perfect recipe. I add about 1/2 cup of pecans to these and I get six nice size muffins. Thank you for the recipe.
Is it ok to use self-raising flour instead of plain flour and baking soda??
Self-rising flour already contains baking powder and salt, so it isn’t a good substitute in this recipe. These banana muffins are written specifically for all-purpose flour and baking soda, which work together with the bananas for the right rise and texture. Using self-rising flour would change how the muffins bake and likely affect the results.
I just Made these in high altitude DENVER and they turned out amazing. I did Use dairy free salted butter to eliminate the dairy & coconut palm sugar vs granulated sugar, so it can be less sweet. I did add walnuts in the batter as well and used one bowl only and hand mixed it all. The one change I may make next time is test out the recipe with a toothpick at 20 minutes vs 22 minutes. This made seven muffins in a standard muffin tin for me.
So I will jump in the comment fray and share that I think this recipe is absolutely wonderful. I prepared as posted and added a handful of chopped walnuts. I use a large spring-loaded cookie scoop for my muffin measurements and with that, I got 11 muffins from this recipe (approx. 1/2-2/3 full). Baked for 25 min and they were perfect!
These are the easiest, fluffiest and most delicious banana muffins ever! The recipe is simple and easy to follow and they come out so fluffy and light. I add chocolate chips and get 8-9 muffins in a batch. I’m sure they would be even better with walnuts too! Just the best!
Best recipe ever! Made 6 good sized muffins. I topped 3 of them with chocolate chips and the other 3 with chopped walnuts. Baked for 25 minutes and they were perfect!
I am baking them as I text this but if the cooked muffin tasted as good as the batter does they will be amazing thank you for this small batch recipe since we are empty nesters anything more than 6 is too much and my husband Ioves for me to bake his favorites. So thank you 😊❤️
My son and I baked this together and we loved the results. Came out really tasty and so easy.
These were so easy and they’re so delicious! I mixed everything by hand without a mixer and they turned out perfect!
I didn’t have a muffin tin so I used 4 small ramekins and baked them about five minutes longer. The texture is great, the flavor is great…They’re not too sweet. Next time I will add some pecans!
These were so easy and they’re so delicious! I mixed everything by hand without a mixer and they turned out perfect!
Muffin Small ramekins and bake them about five minutes longer. The texture is great, . The flavor is great…They’re not too sweet… Next time I will add some pecans!
These muffins are excellent. Easy to prepare , 6 is just enough and so tasty!!!
The perfect recipe with ingredients always on hand! I added walnuts and chocolate chips this time, and sometimes I add a nice streusel topping. Delicious!
Baked banana muffin according to your receipe and will have a little lesser sugar as its a little too sweet for my palette. Over ripe bananas are sweet.
Thanks for sharing.
Made this recipe yesterday! Fabulous!
Had 2 bananas in freezer and needed to use them up! Defrosted them 45 seconds in microwave. I used self rising flour though. Definitely a keeper recipe as they are half gone!
I’m so glad you enjoyed them, and using those frozen bananas was a great idea. Thanks for sharing how you made them!
My favorite banana muffin recipe on the internet. It’s so simple and straightforward and comes out perfect every single time!
Thank you so much!
These are delicious! I got 8 muffins from the batter. Also, I added some chopped pecans and mini chocolate chips.
These muffins are delicious! I have made using oil instead of butter ( as I had no butter) and they turned out great. I have also made them using a 1:1 gluten free flour and they were still perfect. These are my family’s favourite banana muffins now. I got 8 and baked 20 minutes. Thank you for sharing a super recipe!
We love these muffins!! I didn’t have eggs so I used a 1/4 cup of unsweetened applesauce and a splash of milk. Also added some chocolate chips! 🥰
I used refined coconut oil instead of butter, added chopped pecans and some cinnamon and cardamom.
Muffins, taste OK, but it did not yield a full 12 muffin tin. Also, I had to cut the cooking time to 15 minutes.
This recipe makes a small batch and yields 6 muffins, as noted in the post and recipe card. It isn’t meant to make a full dozen. If yours baked in 15 minutes, your oven may run a bit hot — the muffins typically take about 20–25 minutes.
If she made smaller muffins they would definitely bake faster! I got 6 muffins with that fabulous muffin top that my eaters swear by! Sad when someone misreads a recipe! The recipe would make awesome mini muffins!
I love LOVE that you have recipes for small batches, serving 1 to 2 people. And the muffins were moist, flavorful, everything that you want your muffins to be! Also, I actually got 8 muffins out of this instead of 6, so total win!
I’m so glad you loved the muffins! It makes me happy to hear you’re enjoying the small batch recipes — and getting a couple of extra muffins is definitely a win!
I was also expecting 6 and got 8. Bonus! And I used refined coconut oil instead of butter making them dairy free
These are so dang good! Was just trying to whip up something quick for my toddler and stumbled on my new favorite banana bread recipe. I used maple syrup instead of sugar and I used 2.5 bananas (cause it’s what I had). Everyone devoured them. They’re super moist and so yummy!
I’m so glad everyone loved them! Thank you for sharing your adjustments — it sounds like they turned out perfectly!
Hi I made this cake as I only had two bananas, this recipe was perfect as I am the only one who like banana’s so instead of making small muffins I made a loaf and I added small white chochips on top. The cake turned out so soft and moist it was gorgeous definitely will make again 😋
I’m so happy you enjoyed it.
Sooo moist and tasty. The technique to beat one banana with the sugar and then stirring in the second mashed banana at the end is a GAME CHANGER! I added a dash of cinnamon.
I’m so glad you loved them! That step really does make the muffins extra soft while still giving little bites of banana throughout.
I’ve been using your recipe every few weeks for probably 5 years now and everyone always says I make the best banana muffins.
I love hearing this! It makes me so happy to know this recipe has been a favorite of yours for so long and that it’s a hit with everyone you share it with.
My grandkids love love these -we make them weekly but I am looking for a way to add Kodiak protein cake flour and still have a delicious and great texture any suggestions? These are grab n go during the school year breakfast
I haven’t tested this recipe with Kodiak protein flour, so I can’t say for sure how it would turn out. Protein flours often absorb liquid differently and can sometimes make baked goods more dense or change the texture. If you decide to try it, you may find that other adjustments to the recipe, like the amount of liquid, sweetener, or baking time – might also be needed to keep the muffins moist and tender.