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Small Batch Banana Muffins | One Dish Kitchen
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4.79 from 146 votes

Easy Small Batch Banana Muffins Recipe

Banana Muffins recipe uses only 2 ripe bananas. Makes a small batch of muffins that are moist and full of bananas. Ready in 30 minutes.
Prep Time10 mins
Cook Time20 mins
Cool5 mins
Total Time35 mins
Course: Breakfast
Cuisine: bread
Keyword: banana, muffin
Servings: 6 muffins
Calories: 253kcal
Author: Joanie Zisk

Equipment

  • Muffin tin

Ingredients

  • 1/2 cup sugar
  • 2 overripe bananas , divided
  • 6 tablespoons salted butter , melted
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
US Customary - Metric

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

Expert Tips
  • Extra ripe bananas are perfect to use in this banana muffins recipe - the riper the banana, the sweeter the muffins.
  • If you like banana nut muffins, feel free to add in about a quarter cup of chopped nuts.
  • Do not overmix the batter or your muffins will turn out dense and gummy.

Nutrition

Serving: 1g | Calories: 253kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 61mg | Sodium: 391mg | Potassium: 33mg | Sugar: 16g | Vitamin A: 395IU | Calcium: 11mg | Iron: 1.1mg