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Small Batch Banana Muffins

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Have a single spotty banana sitting on the kitchen counter that you need to use up? Then make this Small Batch Banana Muffins Recipe! These muffins are super simple to make, and use only one banana!

A banana muffin on white parchment paper, muffins and a dish in the background.

I can get real enthusiastic about bananas and will usually do a good job of getting through them.

Sometimes, despite my best intentions, I’m left with one lonely banana that’s just too spotty for fresh eating. That’s why I created this small batch banana muffin recipe! It uses up that one pesky banana and saves you from any wasted food!

With just 15 minutes of prep time and a few simple ingredients, you can make four delicious banana muffins. These muffins make the perfect quick breakfast or afternoon snack for the kiddos!

If you’re looking for more tasty ways to use up one single spotty banana, try making my Banana Bread Chocolate Chip Cookies or my refreshing Banana Peach Smoothie.

How To Make Small Batch Banana Muffins

With a super fluffy interior, moist crumbs, and big muffin tops, this is an easy recipe for when you’re craving banana muffins but only want a small batch.

​The full ingredient amounts can be found on the recipe card at the bottom of the post.

Equipment

Ingredients You’ll Need

All purpose flour: Provides a strong structure and fluffy, moist, crumb.

Baking powder and Baking soda: These help the muffins rise and get light and fluffy. The baking soda works double time by helping the muffins rise and brown.

Kosher salt: I use coarse Kosher salt. The salt will bring flavor and balance to the muffins.

Light brown sugar: For a rich sweetness.

Vegetable oil: The vegetable oil makes these muffins rise high and keeps the interior moist and light. The banana flavor is stronger when using oil as well.

Large whole egg: The egg binds all the ingredients together.

Vanilla extract: For flavor.

One Banana: Use a very ripe medium to large sized, brown banana. The more spots the better! Overripe bananas are perfect in muffin recipes because they are extra sweet and mix into muffin batter really easily. Because these are small batch banana muffins, only one banana is required!

Instructions

Mash the banana in a small bowl and set aside.

Lower your oven rack to the third position up from the bottom and line four center cups of a muffin tin with paper liners. Set the oven temperature to 375F.

In a small bowl, combine the flour, baking soda, baking powder, and salt.  

wet ingredients in a clear mixing bowl with a whisk.

In a medium bowl, whisk together the oil and brown sugar until combined. Next, add the egg and vanilla extract to the sugar and whisk to mix well.

mashed bananas in wet ingredients with a whisk.

Spoon the mashed banana into the egg and sugar mixture and whisk until fully incorporated. 

muffin batter in a bowl with flour almost mixed, with a black spatula.

Pour the dry ingredients into the wet ingredients.

close up of muffin batter in a mixing bowl with a black spatula.

Using a rubber spatula, gently fold the ingredients together until just mixed and no streaks or clumps of flour remain.

muffin batter in a muffin tin.

Spoon the muffin batter evenly between the four prepped muffin cups. I use a cookie scoop to make things easier.

The muffin cups should look pretty full, you want to fill each cup almost to the top. This will give you big bakery-style banana muffins.

A baked muffin in a muffin tin.

Bake the muffins at 375F for 12-15 minutes until a toothpick inserted in the center comes out clean. Remove the muffins from the oven and let them sit on a wire rack to cool. 

Variations + Substitutions

  • Use melted butter in place of vegetable oil. You’ll need 4 tablespoons of unsalted butter. Heat the butter until it’s just melted, but not hot.
  • Add toasted walnuts or pecans to the batter to make banana nut muffins
  • Make banana chocolate chip muffins by adding semisweet or white chocolate chips to the batter.
  • If you want 6 smaller banana muffins, spoon batter into six lined muffin cups and use a cookie scoop to divide the batter evenly. The bake time will be shorter, so start checking for doneness around the 10-minute mark.
A muffin lying on its side with muffins in the background.

Pro Tips For The Best Small Batch Banana Muffins

  1. Fill the muffin cavities a little over 3/4 way full. It’ll look like a lot of batter for each cup, but that’s ok. This will give you big beautiful muffin tops.
  2. Measure everything accurately. Because this is a small batch recipe, measuring incorrectly will impact the end result of the muffins. If you can, I recommend weighing the ingredients with a kitchen scale. If you can’t, then spoon the flour into the measuring cup and give it a tap to get out any air pockets. Level off the cup with a butter knife. The leavenings should be level measurements too.
  3. If your flour looks lumpy, sift the dry ingredients into the wet ingredients. Sifting will prevent lumps from baking into the batter. I found on humid days, the flour will clump a lot more, and won’t bake out.

Storage

Store any uneaten banana muffins in an airtight container at room temperature for up to three days or in the fridge for up to a week.

Image of a whisk

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Image of a banana muffin on a cooling rack with other banana muffins.

Easy Small Batch Banana Muffins (with One Banana)

Yield: 4 Muffins
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

The best recipe for Small Batch Banana Muffins! These muffins are moist and fluffy and made with only one banana. This recipe makes four perfect banana muffins and is a great way to use overripe fruit!

Ingredients

  • 1/2 cup (2 1/2 oz) all purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon coarse kosher salt
  • 3 tablespoons (1 1/4 oz) vegetable oil
  • 4 tablespoons (2 1/8 oz) light brown sugar, packed
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/3 cup (3 1/2 oz) mashed banana*

Instructions

  1. Mash the banana until only a few lumps remain and set aside.
  2. Lower your oven rack to the third position up from the bottom. Preheat the oven to 375 degree F and line 4 center cups of a muffin pan with cupcake liners.
  3. In a small bowl, add the flour, baking powder, baking soda, and salt and whisk to combine. Set aside.
  4. In a medium sized bowl, whisk together the oil and sugar until blended.
  5. Add the egg and vanilla to the sugar, and whisk until combined.
  6. Pour the mashed banana into the egg and sugar mixture and whisk until fully incorporated.
  7. Add the dry ingredients to the wet ingredients. Use a rubber spatula to fold the ingredients together until just mixed and no lumps or streaks of flour remain.
  8. Divide the batter between the four prepped muffin cups. The cups will be very full.
  9. Bake the muffins at 375 degrees F for 12-15 minutes until the tops are pointed and a toothpick inserted into the center comes out clean.

Notes

    • 1/3 a cup of banana is equal to 1 medium/large banana
    • If the flour is lumpy due to humidity, sift the dry ingredients into the wet to prevent lumps of flour baking into the muffins

Nutrition Information:
Yield: 4 Serving Size: 1 muffin
Amount Per Serving: Calories: 225Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 47mgSodium: 270mgCarbohydrates: 27gFiber: 1gSugar: 13gProtein: 3g

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