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Easy Small Batch Banana Muffins (with One Banana)
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!
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Servings: 4 Muffins
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
- Mash the banana until only a few lumps remain and set aside.
- 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.
- In a small bowl, add the flour, baking powder, baking soda, and salt and whisk to combine. Set aside.
- In a medium sized bowl, whisk together the oil and sugar until blended.
- Add the egg and vanilla to the sugar, and whisk until combined.
- Pour the mashed banana into the egg and sugar mixture and whisk until fully incorporated.
- 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.
- Divide the batter between the four prepped muffin cups. The cups will be very full.
- 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
Serving: 1muffin | Calories: 225kcal | Carbohydrates: 27g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 10g | Trans Fat: 0g | Cholesterol: 47mg | Sodium: 270mg | Fiber: 1g | Sugar: 13g