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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.
I only had two very ripe bananas and found this recipe. Added 1/4 cup of chocolate chips. Yum!! This recipe is a keeper.
It might be the fluffiest muffin I’ve ever tasted. They taste the bananas very much, compared to other muffins recipes I’ve tried. I’ve added a little black chocolate flakes in it (a little less than 1/4 cup); not too sweet, it mix perfectly.
For all of you trying that recipe for the first time, I highly suggest to read the whole steps, one by one, with tips etc to get exactly the exact result !
Added to my favorite ! Thanks !
I’m so glad you enjoyed the muffins, Audrey. Thank you so much for your feedback.
This might be the best banana muffins I have ever made. My son loves them! I reduced sugar and added mini chocolate chips. Yummy!
I’m so glad you and your son love the muffins. Thank you for taking the time to let me know.
I’ve made this recipe so many times and it’s always a hit with my not-a-sweets-guy boyfriend. We’ll eat it for breakfast, dessert or as a snack and it’s just sooooo gooooood. I’ve always LOVED making banana bread but with just 2 people in my house, getting through the whole thing before it spoils is hard. Not only is this recipe perfect for its size, there is literally no way to let these go bad because they’re just so dang delicious.
I’m so glad to hear that you both are enjoying the muffins. Thank you so much for taking the time to let me know.
This has been one of my go-to recipes during the pandemic, especially since my husband has a habit of buying bananas and not eating them! I add 1/4c pecans if I have them, and 1/2 tsp cinnamon. Perfect recipe for a perfect amount of muffins!
Thank you so much for your feedback. Adding nuts and cinnamon is a wonderful idea!
This just came out of the oven. My,o,my they are delicious! I added about 1/2 cup of mini chocolate chips. I actually got 8 regular muffins.
I love the addition of chocolate chips! I’m so happy you enjoyed them, thank you for your feedback.
Delicious! I tried this recipe because I had 2 almost black bananas. I used monk fruit sweetener and light butter and it was AMAZING! This is my first time using this website. It will not be my last.
I’m so glad you enjoyed the muffins, Terri. Thank you so much for your feedback.
Another hit just the right amount of muffins. Why food network hasn’t snapped you up is beyond me. Since I’m diabetics I have to watch my sugar. So I less sugar cuz the bananas covered the sweetness. Since the batter was thick I thought muffins would be heavy to not. The muffins were great. Next time I will less sugar. Thank again
Mary, you are too kind. I’m so happy you are enjoying the recipes. These muffins are some of my favorites, I’m glad you enjoyed them.
Dropping in my 2¢ because I looked through the comments for this kind of info… I liked this recipe (two bananas, one bowl), but I wanted a loaf and not muffins. I made the recipe mostly as described (I did use half white flour, half whole wheat). I put the batter in a 5″x9″ glass loaf dish–it was only about 1/2 full, I might recommend something smaller. I ended up having to bake it something like 50 min before a toothpick came out clean (however in hindsight, it might somewhat have been from the “banana lumps” folded in–might have been able to cook somewhat shorter). I liked the mushed banana folded in but the husband did not (he thought it made the whole thing taste like overripe banana). The bread texture is very fluffy and the flavor is good, probably would have been more moist without the wheat flour. This -will- work as a loaf, but be prepared for the increased (doubled) cooking time. Also: I’m not a baker and have no idea what I’m talking about, take my comments with a dose of salt.
Super moist and tasty. My 8 yr old made them with 2 very mushy bananas. We cut the sugar down by a tablespoon or 2 as she added butterscotch chips. I appreciate that they made 6 muffins as stated. And beautifully domed.
I’m so happy you both enjoyed the recipe. I love the addition of butterscotch chips! Thank you so much for your feedback.