Small Batch Banana Muffins: Quick, Easy, and Delicious!

I always get a hankering to bake when it’s a gloomy, rainy afternoon. There’s something about the sound of the rain and a warm oven that makes the house instantly cozy. 

Small Batch Banana Muffins

If you have some ripe bananas begging to be used, try this quick and easy recipe for small batch banana muffins. It’s the perfect little baking project to chase away the blues and have a delicious treat ready in no time!

JUMP TO RECIPE

Fast, Fresh, and Full of Flavor

This recipe is all about simplicity. No elaborate list of ingredients, you likely already have most of them in your pantry. With just a bowl, a whisk, and a muffin pan, you’ll transform those overripe bananas into soft, moist muffins. The key is finding the right balance of sweetness – not overly sugary, just enough to bring out the warm banana flavor.

A little tip: if you’re craving a batch to enjoy over a couple of days (or share with someone special on a Sunday morning), you can easily double this recipe.

Why You’ll Love This Small Batch Banana Muffins Recipe

Here’s why this recipe is going to be your new favorite:

• Fresh, Not Leftovers: When you want warm, freshly baked banana muffins, a small batch makes sense. You get that homemade goodness without dealing with leftovers for days.
• No Food Waste: A perfect way to use up overripe bananas instead of tossing them out. This recipe forms the base for endless variations.
• Pantry Staples + Customization: You probably have all the basic ingredients on hand. Get creative with ingredient substitutions–chocolate chips, nuts, a sprinkle of cinnamon… adapt it to your personal preferences!
• Quick = Craving Solved: From start to finish, you’ll have fresh banana muffins in under 30 minutes. This is ideal for those moments when you just need a sweet treat, fast!
• The Right Quantity: Perfect for one or two people, you won’t worry about food waste. This recipe helps you manage your portions and satisfy your craving for something homemade, whether it’s banana muffins or our delicious small batch Nutella Muffins.

Small Batch = No Waste

Sometimes you just need a few muffins. This recipe is perfect for those moments, and it even works beautifully with a single ripe banana!

Ingredient Notes

• Ripe Bananas = Sweetness and Texture: Overly ripe bananas (the ones with lots of brown spots) are perfect here. They’re sweeter, softer, and add incredible moisture to the muffins.
• Flour: All-Purpose Works Great, Explore Alternatives: While I use basic all-purpose flour in this recipe, you could absolutely experiment with gluten-free flours or other alternatives for a different texture. If you try something unique, let our readers know how it turns out in the post’s comments!
• Egg Craving Hack: Just craving one muffin? You can easily halve the recipe and use an egg yolk instead of a whole egg. Or, use egg white for a lighter texture.
• The Rest is Up to You: Think about what you already have on hand! Chocolate chips, nuts, and spices add a delicious twist. For more ideas, think of adapting your favorite chocolate chip cookies into a muffin form!

Equipment Needed

Good news: this is a true “one-bowl recipe”!  However, a few kitchen essentials will ensure your muffins turn out perfectly:

• Large or medium mixing bowl: Glass is always a good choice for baking.
• Whisk: For thoroughly combining your ingredients.
• Rubber spatula (optional, for scraping the sides of the bowl)
• Kitchen scale (for accurate results, optional): If you’re serious about baking, a scale is a worthwhile investment for precision, especially with flour.

OR

• Measuring cups (for dry ingredients)
• Muffin pan
• Parchment paper liners (for easier cleanup, optional)
• Muffin scoop or ice cream scoop (for even portions)

Extra Banana Tips

• Don’t be afraid of a sad brown banana: In fact, super ripe bananas are best for maximum sweetness and flavor in your muffins!
• Got a stash?: If you have extra bananas ripening faster than you can use them, peel them, break them into chunks, and freeze them! They’re ready to whip into future batches.
• Love Freezing? Consider doubling the recipe next time to maximize your storage and minimize future baking efforts.

Nutritional Information

Perfect for 2 Bananas

Have exactly two overripe bananas on hand? This recipe is designed to use them up perfectly!  No need to adjust ingredient amounts or end up with too many muffins. This small batch is ideal for a quick baking project for one or two people.

Small Batch Banana Muffins Recipe

Recipe by Whisk and NibbleCourse: DessertCuisine: American

Yields

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

253

kcal

Total time

30

minutes

These small-batch banana muffins (perfect for 2 bananas) are the ideal way to use up overripe bananas and satisfy your sweet cravings. They’re quick, easy, and endlessly customizable – a delicious treat any time of day.

Ingredients

• 1 1/4 cup all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup sugar

• 1/4 cup melted butter

• 1 large egg (or 1 egg yolk for a single muffin)

• 1 teaspoon vanilla extract

• 2 mashed ripe bananas

• Optional: Chocolate chips, nuts, spices

Directions

• Preheat & Prep: Preheat oven to 350°F (175°C) and line a muffin pan with paper liners.
• Whisk Dry: In a medium bowl, whisk together flour, baking soda, salt, and sugar.
• Mix Wet: In another bowl, combine mashed bananas, melted butter, egg (or yolk), and vanilla.
• Combine: Add the wet ingredients to the dry and mix until just combined (don’t overmix!).
• Add-Ins (if using): Gently fold in any chocolate chips, nuts, or desired mix-ins.
• Bake: Fill muffin cups about 2/3 full and bake for 18-22 minutes, or until a toothpick inserted comes out with a few moist crumbs.
• Cool & Enjoy: Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

• Get creative with add-ins! Think chocolate chips, nuts, a sprinkle of cinnamon sugar, or a quick streusel topping.
• The recipe is easily doubled for a larger yield or for freezing.
• Storage: Store at room temperature in an airtight container for up to 3 days, or freeze for up to 3 months. See more storage and freezing tips in the full article!

​​Banana Muffin Variations: Get Creative!

This small batch recipe makes the perfect base for all your banana muffin dreams. Here are some ideas to get you started:

• Classic Favorite: Fold in a generous handful of chocolate chips for a classic treat.
• Cinnamon Sugar Swirl: Before baking, sprinkle a teaspoon of cinnamon sugar on top of each muffin for extra sweetness and a delightful crunch.
• Streusel Topping: Make a quick streusel topping and sprinkle it over the batter for a bakery-style finish.
• Freeze for Later: Double the recipe and freeze leftover muffins. Transfer individually frozen muffins to a freezer-safe bag to enjoy when you’re craving a warm, homemade treat.

How to Freeze Banana Muffins

Freezing is the perfect way to preserve the deliciousness of your one-bowl banana muffins for those moments when you crave a homemade treat! Here’s how:

First, allow your baked muffins to cool completely on a baking tray or plate. Once they feel firm to the touch, flash-freeze them for about 1 hour on a lined baking sheet. This prevents them from sticking together later.

Next, wrap each muffin individually in plastic wrap. Place the wrapped muffins in a freezer-safe plastic bag or container. They’ll stay fresh in the freezer for up to 3 months.

When you’re ready to enjoy your frozen muffins, let them thaw on a wire rack at room temperature for about 15–30 minutes. This helps prevent the bottoms from becoming soggy. Enjoy!

Serving Suggestions

These banana muffins are delicious enjoyed in so many ways:

• Warm and cozy: Pop them in the microwave for a few seconds and slather with a bit of butter for the ultimate comfort food.
• Sweet drizzle: A touch of honey brings out the natural sweetness of the banana.
• Simple and Satisfying: Serve as a quick breakfast on the go, a midday snack to fuel your day, or enjoy alongside a cup of coffee.
• Dessert Delight: For a simple after-dinner treat, these muffins can’t be beat!

Storage

• Room Temperature is Best: Store your muffins in a tall airtight container at room temperature for up to 3 days. If the muffins have sugared tops, line the container with a paper towel, so the sugar doesn’t become sticky.
• Grab-and-Go Treat: For a quick breakfast or on-the-go snack, individually wrap your muffins in plastic wrap and store them at room temperature for up to a week.
• Fridge for Longer Storage (Not Ideal): While they’ll last slightly longer when refrigerated, banana muffins tend to dry out and lose their soft texture in the fridge.
• Freeze for Freshness: Freezing is a fantastic option! Individually wrap muffins tightly in plastic wrap and store within a well-sealed freezer bag for up to 3 months. Thaw in the microwave for around 30 seconds or at room temperature for 1–2 hours.

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Health Benefits

While primarily a delicious treat, banana muffins do offer some nutritional perks:

• Bananas: A good source of potassium, fiber, and natural sweetness.
• Fiber: Supports digestive health and helps you feel full.
• Potassium: Essential for healthy blood pressure and muscle function.
• Wholesome Ingredients: Depending on your add-ins, your muffins can provide additional nutrients like protein (from nuts) and antioxidants (from spices like cinnamon).

Remember, moderation is key even with healthier treats!

Conclusion

This small-batch banana muffin recipe is a winner for so many reasons. It’s quick, easy, minimizes food waste, allows for fun customization, and delivers that perfect homemade muffin experience without loads of leftovers. Go ahead and give it a try – you might just find yourself making these muffins on repeat!

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Frequently Asked Questions

Can I double this recipe?

Absolutely!  If you want a larger batch, simply double all the ingredients.  Want precise measurements? The recipe card conveniently includes a slider (especially on mobile) so you can adjust the serving size. If you prefer using a whole egg, just go for it! The recipe will still work perfectly. Note that doubling the recipe might slightly alter baking time.

Can I use whole eggs instead of just egg whites?

Yes! It’s a simple modification for those readers who want to minimize waste. The muffins will turn out a little denser and more yellow, but the flavor will remain delicious. Feel free to use the whole egg rather than going through the trouble of separating it.

How Long Will Banana Muffins Stay Fresh?

For optimal freshness, store your muffins in an airtight container at room temperature for up to 3 days. If you choose to store them in the fridge, they’ll stay edible for up to a week, but they might dry out a bit.

 Can I Freeze Banana Muffins?

Yes! Banana muffins freeze beautifully. Make sure they are completely cool before freezing. For best results, read the “How to Freeze Banana Muffins” section above!

Can I Make This Recipe Gluten-Free?

Yes! Try substituting the all-purpose flour with a gluten-free baking flour blend. Simply use a 1:1 ratio instead of standard flour.

Do I have to add chocolate chips?

Not at all! The base recipe is delicious on its own. If you’re not a chocolate fan, feel free to leave them out completely or try other mix-ins like blueberries, a handful of chopped pecans, and walnuts instead.

Can I use brown butter instead of melted butter in the muffin batter?

Definitely! Brown butter adds a rich, nutty flavor that perfectly complements the sweetness of the bananas. Just be sure to cool your brown butter slightly before mixing it into the batter.

Do I have to rest the muffin batter?

While not mandatory, resting the muffin batter for about 10–20 minutes can help create a slightly higher crown on your muffins – that bakery-style look you see in photos. However, if you’re short on time, you can bake them straight away, and they’ll still be utterly fabulous.

Should I fill all the cups in my muffin tin, or leave some empty?

It’s best to leave some muffin wells empty. This helps the heat circulate properly around the muffins, ensuring they cook nice and evenly. A slightly higher crown on your muffins is another bonus! If you’re looking to maximize yield, check out the serving size slider in the recipe, which will automatically adjust the measurements accordingly!

What is the secret to moist muffins?

There are a few tricks to keep your homemade muffins moist:

• Ripe bananas: These are key for sweetness and that melt-in-your mouth texture.
• Don’t overmix!: Just stir wet and dry ingredients until barely combined.
• Flavor matters: A pinch of salt and warm spices enhance the natural flavors.
• Proper liners: Paper liners help prevent muffins from drying out.
• Don’t overfill: Leave some space on top of your muffin cups.
• Oven temp is crucial: Test the muffins for doneness, a toothpick inserted in the center should come out with a few moist crumbs.
• Cool & store properly: Cooling on a wire rack and storing in an airtight container help preserve moisture

Do bananas need to be ripe for banana muffins?

Absolutely! The riper the banana, the softer and easier it is to mash and blend into your batter. Additionally, ripe bananas are much sweeter, which is ideal in most baking recipes.

What can overripe bananas be used for?

Overripe bananas are baking gold! Besides these delicious muffins, here are some fantastic ways to use them up:

• Banana Bread: The classic recipe for a reason!
• Smoothies: A great way to add natural sweetness and a creamy texture.
• Pancake batter: Mash them for extra flavor.
• Freeze: Peel, break into chunks, and freeze for future baking adventures!