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Four baked banana muffins on a cooling rack.

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
Total Time 35 minutes
Servings 4 muffins

Ingredients

  • 1 large ripe banana
  • 3 tablespoons brown or granulated sugar (1 ⅓ ounces/ 37 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. Preheat oven to 350℉. Line four muffin cups with paper liners or grease generously with nonstick cooking spray.

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

  4. 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.