Small Batch Banana Muffins

These small batch banana muffins need just 10 simple ingredients and are made in one bowl! This recipe makes 6 perfect banana muffins, plus you can easily make them dairy-free!

Course Breakfast, Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 10

Bake 17

Total Time 25

Servings muffins

Calories 258

Author Gabby Kislanko

Equipment

Ingredients

¼ cup butter, melted (dairy free or regular)
1 egg
1 cup ripe mashed bananas (2 ripe bananas)
½ tsp vanilla extract
2 Tablespoons granulated sugar
¼ cup light brown sugar
½ tsp baking soda
1 cup all-purpose flour
⅛ tsp salt

Optional

¼ cup semisweet chocolate chips or chopped walnuts (dairy free or regular)
½ tsp ground cinnamon

US Customary - Metric

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!

Video

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Flour: It is very important that you measure your flour properly! The right way to measure your flour is to weigh it using a kitchen scale, or use the scoop and level method.

Chocolate Chips and Nuts: This is optional, so feel free to leave out the chocolate chips if desired. You can also optionally add sliced almonds!

Mashed Banana: This recipe calls for exactly 1 cup of mashed banana. Be sure to measure this quantity out, because if you use large bananas you could end up with more than 1 cup.

Whole Wheat Banana Muffins: If you want to make whole wheat banana muffins, you can swap the all purpose flour at a 1:1 ratio with whole wheat flour.

Storage and Freezing Instructions:

Store in an airtight container at cool room temperature for up to 3 days. Freeze for up to 3 months by placing in a Ziploc bag. Thaw at room temp or heat one at a time in the microwave before serving.

Nutrition