Small Batch Banana Muffins
These small batch banana muffins are made with 2 ripe bananas and bake into 6 soft, moist muffins in about 20 minutes. A simple recipe sized for one or two people with no leftovers.
Servings: 6 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
- 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.
Video
Notes
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.
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
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
