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A stack of golden brown Banana Muffins Small Batch, with one cut open showing the moist interior.

Small Batch Banana Muffins

This recipe makes a small batch of banana muffins using ripe bananas for good flavor and moisture.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 253
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/2 cup sugar
  • 2 overripe banana divided
  • 6 tablespoons salted butter melted
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Equipment

  • Muffin tin
  • Large bowl

Method
 

  1. Heat the oven to 350 degrees F (177 degrees C).
  2. Spray or lightly butter the muffin tin.
  3. In a large bowl, whip the sugar and one of the bananas together until well blended.
  4. Add the cooled melted butter, the egg, and the vanilla and beat well.
  5. Mix in the flour, baking soda, and salt just until incorporated.
  6. Peel and mash the remaining banana with a fork on a small plate. Fold this into the batter.
  7. Scoop the batter into the muffin tins and fill them 3/4 of the way.
  8. Bake until a toothpick stuck in the muffins comes out clean, 20-25 minutes.

Nutrition

Calories: 253kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 61mgSodium: 391mgPotassium: 33mgSugar: 16gVitamin A: 395IUCalcium: 11mgIron: 1.1mg

Notes

Use very ripe bananas for the best sweetness and moisture. Avoid overmixing the batter; a few lumps are fine. Fill the muffin cups about 3/4 full to allow room for rising. Check for doneness with a toothpick a few minutes before the timer ends to prevent overbaking.

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