Small Batch Banana Muffins Recipe

Introduction

These small batch banana muffins are perfect for when you want a quick, homemade treat without making a whole dozen. Moist and flavorful, they use ripe bananas to add natural sweetness and texture.

Ingredients

• ½ cup sugar
• 2 overripe bananas (divided)
• 6 tablespoons salted butter (melted)
• 1 large egg
• ½ teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt

Instructions

1. Step 1: Preheat the oven to 350 degrees F (177 degrees C).
2. Step 2: Spray or lightly butter a muffin tin to prepare it for the batter.
3. Step 3: In a large bowl, whip the sugar and one of the bananas together until they are well blended.
4. Step 4: Add the cooled melted butter, the egg, and vanilla extract to the bowl, then beat the mixture well.
5. Step 5: Stir in the flour, baking soda, and salt just until all ingredients are incorporated.
6. Step 6: Peel and mash the remaining banana with a fork on a small plate, then gently fold it into the batter.
7. Step 7: Scoop the batter into the muffin tin, filling each cup about three-quarters full.
8. Step 8: Bake for 20-25 minutes until a toothpick inserted comes out clean. Allow to cool before serving.

Tips & Variations

• For added flavor, sprinkle some chopped nuts or chocolate chips on top before baking.
• Use brown sugar instead of white sugar for a deeper, caramel-like sweetness.
• If bananas aren’t ripe enough, microwave them for 20 seconds to soften and sweeten.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a sealed bag for up to 2 months. Reheat in the microwave for 15-20 seconds before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Just thaw and drain any excess liquid before using to avoid soggy batter.

How do I know when the muffins are done baking?

Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, the muffins are ready.

Small Batch Banana Muffins Recipe

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★★★★★

4.6 from 125 reviews

• Author: Rafael
• Total Time: 35 minutes
• Yield: 6 small muffins 1x
• Diet: Vegetarian

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Description

These small batch banana muffins are perfect for when you want a quick, moist, and delicious treat without making a large batch. Made with ripe bananas, sugar, and a hint of vanilla, these muffins are easy to prepare and bake to golden perfection in about 25 minutes.

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Ingredients

Scale 1x2x3x

Main Ingredients

• ½ cup sugar
• 2 overripe bananas (divided)
• 6 tablespoons salted butter (melted)
• 1 large egg
• ½ teaspoon vanilla extract
• 1 cup all purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt

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Instructions

1. Preheat Oven: Heat the oven to 350 degrees F (177 degrees C) to prepare for baking the muffins.
2. Prepare Muffin Tin: Spray or lightly butter the muffin tin to prevent sticking and make removal easy.
3. Mix Sugar and Banana: In a large bowl, whip the sugar and one of the overripe bananas together until they are well blended and creamy.
4. Add Wet Ingredients: Stir in the cooled melted butter, the large egg, and vanilla extract, beating well to combine all wet ingredients smoothly.
5. Add Dry Ingredients: Mix in the all purpose flour, baking soda, and salt just until incorporated without overmixing, to keep muffins tender.
6. Mash Remaining Banana: Peel and mash the remaining banana with a fork on a small plate, then fold it gently into the batter for extra banana flavor and texture.
7. Fill Muffin Tins: Scoop the batter into the prepared muffin tins, filling each about 3/4 full to allow room for rising during baking.
8. Bake: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating they are cooked through.

Notes

• You can substitute salted butter with unsalted butter plus a pinch of salt if preferred.
• Using overripe bananas ensures natural sweetness and moisture in the muffins.
• Do not overmix the batter to avoid tough muffins; mix until ingredients are just combined.
• Allow muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
• These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
• For a gluten-free option, use a gluten-free all purpose flour blend.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: banana muffins, small batch muffins, easy banana muffin recipe, moist banana muffins, quick muffins