Small Batch Banana Muffins are soft, moist muffins made with just one banana and simple pantry ingredients. This one-bowl recipe is ready in less than 30 minutes—perfect when you’re craving banana muffins but don’t need to make a big batch!
Have one overripe banana hanging out on the counter? These Small Batch Banana Muffins are the perfect way to use it! This quick and easy recipe makes just half a dozen moist, fluffy muffins with minimal effort—and you won’t even need to pull out a mixer.
With one bowl, a handful of basic ingredients, and less than 30 minutes, you can make warm banana muffins that are just right for breakfast, a snack, or a small-batch dessert. Whether you’re baking for one or just don’t want leftovers, this recipe is sure to become a new favorite.
How to make small batch banana muffins
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat the oven to 425°F. Grease every other cup of a 12-cup muffin tin or line with paper liners.
Step 2: Melt the butter until about 90% melted in a large microwave-safe mixing bowl. Whisk until completely melted. You don’t want the butter to be hot and sizzling because it can give you greasy muffins.
Step 3: Add banana and mash until well-combined.
Step 4: Whisk in the brown sugar, egg, and vanilla extract until smooth.
Step 5: Add the flour, baking powder, baking soda, ground cinnamon, and salt. Stir until just incorporated; do not overmix. I recommend mixing by hand because it’s difficult to overmix when mixing by hand. Overmixing will give you tough or heavy muffins.
Step 6: Divide the batter between the prepared muffin tin cups.
Step 7: Sprinkle the tops of the batter with sugar. I like to use turbinado sugar because it gives the muffins a delicious sugar crunch on top.
Step 8: Bake for 5 minutes.
Step 9: Without opening the oven, reduce the baking temperature to 350°F, and continue baking for about 10-15 minutes, or until a wooden toothpick inserted in the center of the muffin comes out with just a couple of crumbs. If there is batter on the toothpick, continue baking.
Step 10: Let the muffins cool in the pan for 5-10 minutes before removing to a wire rack to finish cooling.
Recipe Tips!
- Every other muffin tin cup: Spacing the batter out allows the muffins to better dome up and gives you taller muffins. You can use a 6 cup muffin tin if you prefer.
- Doubling: You can double this recipe if you want to make a full dozen muffins.
- Freezing: The muffins freeze well. Just allow the muffins to cool to room temperature, place in a freezer-safe container, and freeze for up to 1 month.
Small Batch Banana Muffins (1 Banana Muffins)
Equipment
- Muffin tin
Ingredients
- 1/4 cup salted butter
- 1/2 cup mashed ripe banana 1 medium banana
- 1/3 cup light brown sugar packed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup purpose flour properly measured
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon turbinado or granulated sugar for sprinkling
Instructions
- Preheat the oven to 425°F. Grease every other cup of a 12-cup muffin tin or line with paper liners.
- Melt the butter until about 90% melted in a large microwave-safe mixing bowl. Whisk until completely melted.1/4 cup salted butter
- Add banana and mash until well-combined.1/2 cup mashed ripe banana
- Whisk in the brown sugar, egg, and vanilla extract until smooth.1/3 cup light brown sugar, 1 large egg, 1/2 teaspoon vanilla extract
- Add the flour, baking powder, baking soda, ground cinnamon, and salt. Stir until just incorporated; do not overmix.1 cup purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt
- Divide the batter between the prepared muffin tin cups.
- Sprinkle the tops of the batter with sugar.
- Bake for 5 minutes.
- Without opening the oven, reduce the baking temperature to 350°F, and continue baking for about 10-15 minutes, or until a wooden toothpick inserted in the center of the muffin comes out with just a couple of crumbs.
- Let the muffins cool in the pan for 5-10 minutes before removing to a wire rack to finish cooling.1 tablespoon turbinado or granulated sugar
Notes
- Salted butter: If using unsalted butter, add an additional pinch or two of salt.
- Ripe banana: A ripe banana will have brown spots of be darker yellow. It’s important to use ripe or overripe bananas for the best flavor.
- Nutrition values are estimates.
Nutrition
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Storage
Store any leftover banana muffins in an airtight container at room temperature. The muffins will keep for up to 3-4 days when properly stored.
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