Small Batch Banana Muffins
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These small batch banana muffins need just 10 simple ingredients and are made in one bowl! This muffin recipe makes 6 perfect banana muffins, plus you can easily make them dairy-free!
You know after making my dairy-free banana bread I had to make a muffin version! These muffins are perfect if you’re looking for recipes with 2 bananas, and you don’t even need a mixer to make them.
I love that this recipe makes just 6 muffins. It’s perfect for when I only have 2 ripe bananas, or if I’ve got a real craving for banana muffins!
Why You’ll Love These Small Batch Banana Muffins
- You only need 10 simple pantry ingredients that I bet you already have in your kitchen!
- It’s perfect for when you have just 2 ripe bananas on your kitchen counter.
- This makes 6 soft and moist banana bread muffins. I love adding chocolate chips to mine!
- You don’t even need a mixer to make these small batch banana muffins and they’re made in one bowl!
Ingredients Needed
- Butter: you can use regular butter or vegan butter if you’re dairy-free.
- Flour: I’m using all-purpose flour here but you can swap it out for whole wheat flour. Just note that the texture will change!
- Chocolate Chips: these are optional but I love adding chocolate chips to my banana muffins! You can use regular chocolate chips or dairy-free.
- Bananas: these banana bread muffins with 2 bananas are perfect for when you don’t have a whole bunch of bananas in your kitchen! Just make sure they’re super freckly with brown spots. They will be easier to mash and are also sweeter.
Step by Step Instructions
Step 1: Preheat your oven to 325°Fahrenheit and line a muffin tin with 6 liners.
Step 2: Measure the butter in a medium microwave-safe bowl, then melt in the microwave. Whisk in the egg and vanilla.
Step 3: Whisk in both the granulated sugar and light brown sugar until smooth.
Step 4: Mash the bananas with a fork. Measure out 1 cup of mashed banana and mix it with the other liquid ingredients.
Step 5: Add the baking soda, salt and flour and whisk until just combined. If you’re using chocolate chips, stir them in now.
Step 6: Divide the muffin batter evenly between the liners, they should be almost full. Bake in the oven for 18-22 minutes, or until a toothpick inserted comes out clean.
Step 7: Let the muffins cool in the pan for 5 minutes before transferring to a cooling rack to cool completely.
Expert Tips
- I always recommend weighing out your flour with a kitchen scale! It’s so easy to add too much flour, making your banana bread muffins dry and dense. If you don’t have a kitchen scale, then make sure you’re using the scoop and level method.
- Don’t forget to weigh out your bananas after you’ve mashed them! If you add too much banana it’ll change the texture of the muffins.
- I love adding chocolate chips or chopped nuts to my banana muffins but feel free to leave them out.
- If you want to make these banana bread muffins healthier, swap out the flour for whole wheat flour. Just remember that it’ll slightly change the texture of the muffins.
- If you want to make a mini version of these, check out my mini banana muffins.
Storage Instructions
Store the banana muffins in an airtight container at room temperature for up to 3 days. To freeze, place in a ziploc bag in the freezer for up to 3 months. Thaw at room temperature or heat up in the microwave before enjoying.
More Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Small Batch Banana Muffins
Ingredients
- ¼ cup (53 g) butter, melted, (dairy free or regular)
- 1 egg
- 1 cup (210 g) ripe mashed bananas (2 ripe bananas)
- ½ tsp vanilla extract
- 2 Tablespoons (25 g) granulated sugar
- ¼ cup (50 g) light brown sugar
- ½ tsp baking soda
- 1 cup (125 g) all-purpose flour
- ⅛ tsp salt
Optional
- ¼ cup semisweet chocolate chips or chopped walnuts, (dairy free or regular)
- ½ tsp ground cinnamon
Instructions
- Preheat oven to 325°F. Line muffin tins with liners (recipe makes 6 muffins)
- Measure the butter, then place in a medium sized microwave-safe bowl and heat until melted. Whisk in the egg and vanilla.
- Whisk in both the granulated sugar and light brown sugar until smooth.
- Mash the bananas with a fork to remove large clumps. Measure out 1 cup of mashed banana and mix it in with the other liquid ingredients.
- Add the baking soda, salt and flour and whisk until just combined. If you’re using chocolate chips, stir them in now.
- Divide the batter between the liners, filling each one almost full. Bake in preheated oven for 18-22 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
- After 5 minutes, transfer the muffins to a cooling rack. Enjoy!
Equipment
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Photography by: Callan from The Cozy Plum
I’m just wondering if I should use cupcake size or jumbo muffin tin?
Use cupcake size muffin tin! if you want to use a jumbo then you’ll have less muffins from the amount of batter and they’ll need a few minutes longer in the oven.
And with the chocolate covered espresso beans and cardamom I added, this is yet another reason why I turn to to magical baker Gabby to learn how to bake! These were a snap to whip together just now, with such easy-to-follow instructions. And how delicious! Thank you, Gabby, once again.
Thank you John! I always love reading your reviews!