Got one overripe banana on your counter? Turn it into muffins with this small batch banana muffin recipe.
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
- Mash the banana with a fork. No need to pull out a mixer for this recipe.
- 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.)
- Add the egg and melted butter. If you’re dairy-free, you can either use oil or melted dairy-free butter.
- Stir in the flour and other dry ingredients. You can use a fork to mix the batter until smooth.
- Bake. Fill muffin cavities about 2/3 full and bake the muffins until golden brown.
Small Batch Banana Muffins (One Banana)
Got one ripe banana? Make a small batch of banana muffins. Easy-to-make. Moist. Tender. Delicious.
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
-
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.
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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.
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Bake. Scoop batter into the prepared muffin pan, about ⅔ full. Bake until golden brown, about 20 minutes.
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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.
Ziezoe says
Simple and easy to follow thank you
Yoss says
Love this recipe, they came out so good, can’t wait to make these again !!!
Sarah B. says
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!
Joanna Martin says
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!
Pim says
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.
Leslie R. says
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!
Alaïa says
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 ?????
P. Todorova says
great recipe! I have a gluten intolerance and used gluten-free flour (1:1 ratio) + topped with some walnuts; they came out awesome!
Christen says
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!!
Elizabeth says
You can double this recipe!
wenders says
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.
Hattie says
These are so awesome and so so easy.
Hattie says
Do you have the nutritional information for these?
Brandie says
It does not show the oven degree used
Elizabeth says
Hi Brandie,
Yes it does. It’s in the first step. You heat the oven to 350°F. Hope that helps!
Happy Baking!
B soriano says
Delish with almond flour and stevia also. I threw coconut flakes and chocolate chips and walnuts too. Also used coconut oil instead of butter.
Elizabeth says
Yay! Glad it worked for you!
cus says
I add hazelnut butter … oh my it’s so moist.. great recipe!