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!
INGREDIENT NOTES
- 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.
FAQ
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.
FREEZING
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
Ingredients
- 1 ripe bananas
- ¼ cup (56.75 g) butter melted and cooled
- ¼ cup (50 g) granulated sugar
- 1 tablespoon honey
- 1 large egg room temp
- 1 teaspoon vanilla
- ½ teaspoon (0.5 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ¼ teaspoon (0.25 teaspoon) salt
- ¼ teaspoon (0.25 teaspoon) cinnamon
- ¾ cup (93.75 g) all-purpose flour
- turbinado sugar for sprinkling on top
Instructions
- 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.
Sandy
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!
Ashley Flippin
These were delish and super easy to whip up! Kid pleaser for sure!
Ali
Thanks so much for an easy and fast recipe. My picky eater ate 3 🙌🏻
Cayla Kelly
Can we add protein powder to these?
brooke
I haven't tried that, let me know if you do!
Jen
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.
brooke
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.
brooke
I'm so glad you liked them! Yes, you can absolutely double the recipe.
Cindy
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!
Sharon Campbell
I LOVE THESE! They’re the first recipe I ever made from Salted Sweets and got me hooked on all Brooke’s recipes!!!
Brooke Homec
Thank you Sharon!! Grateful I got you hooked!☺️
Ann R
Staring at that one brown banana this afternoon, I knew there had to be a recipe for it. Yours was one of the first ones to come up in my search for 'recipes for 1 ripe banana'. It's the perfect recipe! Easy & delicious. I used date sugar & 1/2 cup oat flour (just because I had some) & 1/4 cup all-purpose. Also added chopped pecans. Next time I'd add chocolate chips. I ate some with the muffin & it was a good combo.
Bailey
This recipe is an answer to my prayers!!! Been dying for a recipe when i only have one banana! Haha so good!
Debby
5 stars! I haven’t had a bad recipe yet from Brooke. Her recipes are amazing. These muffins are so delicious and moist. I doubled the recipe and made half with chocolate chips.
Thanks, again, Brooke for another winner!!
Karen
Brooke, thank you for sharing the best in baking!
These muffins are moist, delicious, and perfect for that single last banana on the counter that no one wants to eat because it is a little overripened. Such a quick and tasty little treat!
So thrilled I was lucky enough to find you. Though I'd love to keep you as my little secret, it's only fair to share all of your deliciousness!
Sherry Back
So glad I found this! With only 2 people in the house,this is perfect. Will be making these later today for a tasty breakfast treat.
Kelly Kardos
Oh my! I heard it was National Muffin Day and was scouring Pinterest for small batch muffins with ingredients I had on hand. These did NOT disappoint! I used Bob’s Red Mill 1to1 gf and let them sit a few minutes while the oven was heating up. The cinnamon put these over the top!! Thank you!
Brooke Homec
Thank you!! This just made me whole day!!
Robbie
Very good! (And I didn't have to toss my only banana that I had left!) I did cook mine for 18 minutes in liners, and they were perfect.
Bronte
LOVE this recipe!! I've made it so many times and it stands up to small tweaks based on what I have (like using whole wheat flour, brown sugar, coconut oil instead of butter, added flax and oats) which in my opinion is the mark of a good muffin recipe. My toddler loves them and as we often have one banana sitting around I think they'll be made many more times in our future!
Bre Pruitt
Hi Brooke! Would it work for me to substitute a flax egg for a regular egg? Thank you in advance!
Brooke Homec
I haven't tried myself.. but I assume it would work great!
Jennie
This recipe is great for using up that one banana that’s over ripe. Grandkids loved helping make the muffins and enjoyed eating even more! 💛
Theresa
Such an easy recipe to make a cozy treat for mornings, lunches, or even a dessert! These come out perfect every time!
Tiffany
I need to write this one down in my recipe book if the internet ever goes down. I made these last week and devoted them in one day they were that good. I like nuts in my banana muffins so I did toasted walnuts and I can’t wait to make more and do a double batch normally a small batch will do but not this one 🍌
Amy
I don’t usually leave comments on recipes but these muffins are fantastic. Made them as mini muffins and substituted coconut oil for the butter. My son that is not a fan of banana bread said he could have eaten the entire batch by himself because they are that good. Looking forward to trying more of the recipes.
Brooke Homec
I'm so happy to hear that! Thank you!!