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    Home » All Recipes

    Small Batch Banana Muffins

    Jul 2, 2020 · 24 Comments

    Jump to Recipe

    Got one overripe banana on your counter? Turn it into muffins with this small batch banana muffin recipe. 

    Four baked banana muffins on a cooling rack.

    What You’ll Love About Small Batch Banana Muffins

    • Uses one banana
    • Easy to make
    • Soft and tender muffins

    How to Make Small Batch Banana Muffins: Tips and Tricks

    Four images. Overripe banana. Ingredients for banana muffins. Mashed banana. Batter for banana muffins.

    1. Mash the banana with a fork. No need to pull out a mixer for this recipe. 
    2. Stir in the sugar. You can use either granulated sugar or brown sugar. (If you’ve made my brown sugar banana bread, you know I love brown sugar in banana bread.)
    3. Add the egg and melted butter. If you’re dairy-free, you can either use oil or melted dairy-free butter. 
    4. Stir in the flour and other dry ingredients. You can use a fork to mix the batter until smooth. 
    5. Bake. Fill muffin cavities about 2/3 full and bake the muffins until golden brown. 
    Four baked banana muffins on a cooling rack.
    4.94 from 16 votes
    Print

    Small Batch Banana Muffins (One Banana)

    Got one ripe banana? Make a small batch of banana muffins. Easy-to-make. Moist. Tender. Delicious.

    Prep Time 10 minutes
    Cook Time 25 minutes
    Servings 4 muffins

    Ingredients

    • 1 large ripe banana
    • ¼ cup granulated sugar (1 ¾ ounces/ 50 grams)
    • 2 ½ tablespoons butter, melted (1 ¼ ounces/ 35 grams)
    • 1 large egg (about 2 ounces; 56 grams out of shell.)
    • ½ cup all-purpose flour (2 ¼ ounces/ 65 grams)
    • ½ teaspoon baking powder
    • ¼ teaspoon salt

    Instructions

    1. Heat Oven. Adjust oven rack to the middle position. Preheat oven to 350 degrees F. Line four muffin cups with paper liners or grease generously with nonstick cooking spray.

    2. Make Batter. Mash banana in a medium bowl with a fork. Add sugar. Stir to combine. Add melted butter and egg. Stir until smooth. Add flour and baking powder. Stir until a batter forms.

    3. Bake. Scoop batter into the prepared muffin pan, about ⅔ full. Bake until golden brown, about 20 minutes.

    4. Cool. Remove pan from the oven. Allow muffins to cool in the pan for about 5 minutes and then transfer to a wire rack to cool completely

    Recipe Notes

    Ingredient Notes

    Butter: Use salted or unsalted. Both work in this recipe. 

    Dairy-free: Replace the butter with a dairy-free butter alternative. 

    Variations

    Nuts, chocolate chips, or dried fruit. Add up to 4 tablespoons of chopped nuts, chocolate chips or dried fruit, like raisins.

    Storage: Store muffins wrapped on the counter for up to three days.

    Reader Interactions

    Comments

    1. Ziezoe says

      March 12, 2021 at 4:05 pm

      Simple and easy to follow thank you

      Reply
    2. Yoss says

      June 23, 2021 at 4:37 pm

      5 stars
      Love this recipe, they came out so good, can’t wait to make these again !!!

      Reply
      • Sarah B. says

        November 20, 2022 at 7:50 pm

        5 stars
        So easy to make! I made it with one hand while I held my baby 🙂 Super tasty, light and fluffy. I added a few chocolate chips and 10 chopped walnuts. Thanks for the recipe!

        Reply
    3. Joanna Martin says

      August 22, 2021 at 1:37 am

      5 stars
      Yum, thank you! I had one banana left and I also added chopped almonds, and I have leftover cream cheese frosting mix that I’m going to use on top. Delicious and perfect to use up ingredients!

      Reply
    4. Pim says

      September 12, 2021 at 10:30 am

      5 stars
      Love that this recipe is for one banana, as I always seem to have just one overripe one left! This recipe comes together in minutes. Couldn’t be simpler.

      Reply
    5. Leslie R. says

      November 15, 2021 at 1:27 pm

      5 stars
      I added dried cranberries. This was a great and very easy recipe…I’ll be keeping this one handy for frequent future use. Thank you!

      Reply
    6. Alaïa says

      February 06, 2022 at 6:06 am

      5 stars
      GUYSss, u have to do this recipe!! Totally recommend it! I have made many muffins, and this one is definitely one of my top favs! I don’t tend to put a review on recipes that i try out. But this one is sooo worth to try out! (Plus so easy ?) I have done it 3 time in less than a week? Amazing. I don’t really put anything on it, like chocolates or nuts. But in the one that i did yesterday, I putted brownie mix too. And just wow ?‍????

      Reply
    7. P. Todorova says

      February 20, 2022 at 10:42 am

      5 stars
      great recipe! I have a gluten intolerance and used gluten-free flour (1:1 ratio) + topped with some walnuts; they came out awesome!

      Reply
    8. Christen says

      March 08, 2022 at 11:46 pm

      5 stars
      Made this tonight and added walnuts. Sprinkled the top with brown sugar. Loved them! Silly question could I double this recipe? I’d love to make a big batch of these!!

      Reply
      • Elizabeth says

        March 10, 2022 at 3:12 pm

        You can double this recipe!

        Reply
    9. wenders says

      March 23, 2022 at 12:16 pm

      5 stars
      I agree with other commenters, there always seems to be just one lonely banana left, slowly over-ripening. What the heck do you do with it? You’ve found the answer! This is the perfect recipe (even better for those of us with small families and limited freezer space). I added 1/4 tsp of instant coffee, which I always do to banana bread/muffins. You can’t taste it, but it gives it a richness. Also added a dash of vanilla. They were fantastic! Thanks so much.

      Reply
    10. Hattie says

      April 11, 2022 at 9:23 pm

      5 stars
      These are so awesome and so so easy.

      Reply
    11. Hattie says

      April 11, 2022 at 9:29 pm

      5 stars
      Do you have the nutritional information for these?

      Reply
    12. Brandie says

      April 25, 2022 at 12:51 pm

      It does not show the oven degree used

      Reply
      • Elizabeth says

        April 25, 2022 at 1:16 pm

        Hi Brandie,
        Yes it does. It’s in the first step. You heat the oven to 350°F. Hope that helps!
        Happy Baking!

        Reply
    13. B soriano says

      June 18, 2022 at 10:14 pm

      Delish with almond flour and stevia also. I threw coconut flakes and chocolate chips and walnuts too. Also used coconut oil instead of butter.

      Reply
      • Elizabeth says

        June 21, 2022 at 10:04 am

        Yay! Glad it worked for you!

        Reply
      • Jacqueline Neves says

        January 15, 2024 at 7:58 pm

        5 stars
        These came out perfect I’m so happy I found this recipe! I used brown sugar and added chocolate chips. Definitely making these again!

        Reply
    14. cus says

      August 23, 2022 at 10:13 pm

      5 stars
      I add hazelnut butter … oh my it’s so moist.. great recipe!

      Reply
    15. Christy Leigh says

      October 12, 2022 at 2:26 am

      4 stars
      I made my own brown sugar from pumpkin maple syrup but otherwise followed this recipe exactly and it was freaking delicious! Even my non banana crew enjoyed them! Will be saving and tripling this one!

      Reply
    16. Mitsue Shibata says

      August 28, 2023 at 5:43 pm

      5 stars
      Hi! I was wondering if I may add fresh blueberries?
      Thank you.

      Reply
      • Elizabeth says

        August 30, 2023 at 8:15 pm

        You sure can! I’d add about ¼ cup.

        Reply
    17. J says

      November 23, 2023 at 8:22 am

      This recipe meets my two requirements: Delicious AND Easy!! My husband is the chef in the family. He’s very critical of recipes and even he said this one is a keeper and he wouldn’t change anything! Thank you!!

      Reply
    18. CandyC says

      December 10, 2024 at 9:21 am

      5 stars
      These turned out great! Perfect to use up that one sad banana. Thank you!

      Reply

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    Elizabeth Barbone

    Elizabeth Barbone is the founder and recipe developer behind Cook Fast, Eat Well. A food writer for over 15 years, she's built a reputation for creating easy recipes that work.

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