Small Batch Banana Muffins
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These small batch banana muffins are made in one bowl and you don’t even need a mixer! This recipe makes 6 perfect banana muffins, so it’s perfect if you only have 2 bananas left or you’re looking for a smaller portion.
One day I went to make my chocolate chunk banana muffins and realized I only had 2 bananas, which is what led me to adapt that recipe into this smaller version.
These small batch banana muffins have a moist, fluffy, and soft texture. They are made with simple pantry ingredients that you most likely already have!
If you have only 1 banana, check out my banana bread mug cake for a simple and delicious single serving treat!
Ingredients Needed
- Butter: you can use regular butter or vegan butter if you’re dairy-free. I tested this recipe both ways and it works perfectly!
- Chocolate Chips: these are optional.
- 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 add more flavor.
How To Make These Muffins
Whisk butter, egg, and vanilla together.
Add in mashed banana.
Whisk in the dry ingredients!
Stir in chocolate chips then bake!
Recipe Developer Tip
- 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.
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!