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Looking for a simple, quick, and small batch banana muffins recipe? These moist and flavorful muffins are perfect for a small household or sudden sweet tooth cravings. Using just 2 bananas and a few basic ingredients, this recipe is easy to make and bakes in just 20 minutes.
this Recipe
Looking for more single serving and small batch banana recipes? You’ll love our creamy Banana Pudding, rich Bananas Foster, and moist Banana Nut Bread recipes.
Table of Contents
- Why You’ll Love This Small Batch Banana Muffins Recipe
- Watch How To Make These Muffins
- Ingredients
- Recipe Variations
- How To Make Banana Muffins
- Expert Tips
- Serving Suggestions
- Frequently Asked Questions
- Ways To Use Leftover Ingredients
- Small Batch Banana Muffins Recipe
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.
Watch How To Make These Muffins
Ingredients
If you have any ingredients leftover from this small batch banana muffins recipe, check out our Leftover Ingredients Recipe Finder.
- Sugar: I use granulated sugar.
- Bananas: The riper, the better for maximum flavor. Overripe bananas are the gold standard here. Use two bananas. Got an extra banana? Use it to make Chocolate Banana Bread, a Mini Hummingbird Cake, or a Chocolate Covered Frozen Banana.
- 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.
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.
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.
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.
Frequently Asked Questions
How long will banana muffins stay fresh?
Stored in an airtight container, they can stay fresh for up to 3 days at room temperature or a week in the fridge.
Can I freeze banana muffins?
Absolutely! These muffins freeze well. Just make sure to cool them completely before freezing.
Can I make gluten-free banana muffins?
Yes, simply use a 1:1 gluten-free baking flour blend in place of all-purpose flour.
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:
Mini Banana Cream Pie For One
Banana Pancakes For One
Mini Banana Upside Down Cake
Banana Bread For One
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
4.91 from 401 votes
By: Joanie Zisk
Prep: 10 minutes mins
Cook: 20 minutes mins
Total: 30 minutes mins
Servings: 6 muffins
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Moist and flavorful small batch banana muffins made with just 2 bananas! This easy banana muffin recipe is perfect for a quick breakfast or snack and can be baked in just 20 minutes.
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
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 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
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
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.
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