These small batch one banana muffins are a quick one bowl recipe that gives you 6 soft and flavorful muffins. It's the perfect way to use up that one brown banana sitting on your counter.
Small batch one banana muffins are a staple at our house when we've got one banana sitting on the counter. Not to mention, who doesn't love when you only need to dirty one bowl?!
If you're looking for other ways to use up brown bananas you should try my banana biscoff bundt cake, my sour cream banana bread or my banana carrot muffins.
WHY YOU WILL LOVE THESE
ONE BOWL- Only one bowl means easy to make and easy clean up. They're perfect to get your kids involved in making.
BASIC INGREDIENTS- These muffins are made with simple ingredients that you almost always have on hand. I'm pretty sure brown bananas are as much a staple as yellow ones on my counter.
SMALL BATCH- Perfect for when you just need a few!
- Banana: Instead of giving an exact measurement, just use one banana.
- Butter: After melting your butter, allow it to cool.
- Honey: Can sub with maple syrup or brown sugar if preferred.
- Flour: I have tried these with all-purpose, wheat and gluten free flour and they're great with all of them.
- Turbinado Sugar: This coarse sugar is what gives the muffins a nice crunch on top
STEP BY STEP INSTRUCTIONS
STEP ONE: Preheat oven to 350°F. Spray a muffin pan with nonstick spray or line with cupcake liners. Set aside.
STEP TWO: In a medium bowl mash banana. Add melted butter, sugar and honey and mix until smooth. Add the egg and vanilla.
STEP THREE: Add the baking powder, baking soda, salt, cinnamon, and flour and mix until combined.
STEP FOUR: Spoon batter into prepared muffin pan. You want the batter to be ¾ filled in each muffin cup. I like to stagger muffins, as pictured, because this helps the muffins rise more. Sprinkle tops of batter with turbinado sugar.
STEP FIVE: Bake for 15-18 minutes, or until a toothpick inserted in the middle of the muffin comes out clean. Allow to cool.
EXPERT BAKING TIPS
Allowing your muffin batter to sit after mixing will help your baking powder activate and your muffins to get a better rise. I usually let mine sit for about 15-20 minutes before scooping.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
These muffins would be great with ⅓ cup of chocolate chips, white chocolate chips, some dried fruit or nuts mixed in.
Yes, subbing oil for the butter will work perfectly. If using coconut oil, melt it before using.
The most common reason that muffins don't rise is because your baking powder or baking soda is too old. They should be replaced every six months once opened.
Yes, this recipe doubles perfectly.
STORING AND FREEZING
These small batch one banana muffins can be stored in an airtight container at room temperature for 3-4 days while remaining fresh. Keep in mind that the tops of the muffins will get soft once in a sealed container.
I love freezing my muffins and pulling them out for a quick on the go breakfast. You can store them all together in a large ziplock bag or airtight container, or place them in individual bags so you can grab one every time you want one.
OTHER POPULAR MUFFIN RECIPES TO TRY
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do.
And please make sure to leave a star review below!
Small Batch One Banana Muffins
- 1 ripe bananas
- ¼ cup butter melted and cooled
- ¼ cup granulated sugar
- 1 tablespoon honey
- 1 large egg room temp
- 1 teaspoon vanilla
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ¾ cup all-purpose flour
- turbinado sugar for sprinkling on top
- Preheat oven to 350°F. Spray a muffin pan with nonstick spray or line with cupcake liners. Set aside.
- In a medium bowl mash banana. Add melted butter, sugar and honey and mix until smooth. Add the egg and vanilla.
- Add the baking powder, baking soda, salt, cinnamon, and flour and mix until combined.
- Spoon batter into prepared muffin pan. You want the batter to be ¾ filled in each muffin cup. I like to stagger muffins, as pictured, because this helps the muffins rise more. Sprinkle tops of batter with turbinado sugar.
- Bake for 15-18 minutes, or until a toothpick inserted in the middle of the muffin comes out clean. Allow to cool.
Just tried these with gluten free flour and they were so great! I added some chocolate and peanut butter chips…why not?! They were so easy and quick and such a great treat! Thanks Brooke!
These were delish and super easy to whip up! Kid pleaser for sure!
Thanks so much for an easy and fast recipe. My picky eater ate 3 🙌🏻
Can we add protein powder to these?
I haven't tried that, let me know if you do!
I’ve made these probably a dozen times-perfect for a little treat when you don’t want a ton of muffins and so quick! My kids love them in their lunches.
Thank you so much!! My kids have been loving them in their lunches also, and its crazy how often I only have one brown banana, so this is perfect!
Juliet E Jamison
I made this recipe. The muffins were very moist. I used 1/3 cup of coconut oil instead of butter. They were so tasty and so moist. I would like to know if I can double this recipe.
I'm so glad you liked them! Yes, you can absolutely double the recipe.
These were absolutely delicious and so easy to make. Added some chocolate chips and they are now a house favorite. Thank you for creating small batch recipes. Really helps those of us who have a craving but not many mouths to feed!