Easy Small Batch Banana Muffins (One Bowl Recipe)

There’s something incredibly comforting about the smell of freshly baked banana muffins filling your kitchen, but what if you only have one ripe banana left? That’s where these small batch banana muffins come to the rescue! I love whipping up this quick and easy recipe when I crave something sweet but don’t want to make a large batch.

These muffins are perfect for when you want to avoid food waste, serve a small family, or simply indulge in a few treats without the temptation of too many leftovers. With minimal ingredients and a straightforward process, these one banana muffins are sure to become a go-to in your baking repertoire.

Ingredients for these Muffins

1 banana: The star of the show, providing natural sweetness and moisture.

1 egg: Helps bind the ingredients and adds richness to the muffins.

1 tsp of vanilla extract: For a hint of sweetness and warmth.

3 tbsp of vegetable oil: Keeps the muffins moist.

1/2 cup flour: All-purpose flour works great, but you can swap for whole wheat or gluten-free alternatives.

1/2 cup brown sugar: Adds a deep, caramel-like sweetness.

1/4 tsp baking soda: Helps the muffins rise.

1/4 tsp salt: Balances out the sweetness and enhances flavors.

Additions, Variations, and Substitutions

Healthier swaps: Use coconut sugar or a sugar substitute for a lower-sugar version, or swap the vegetable oil with melted coconut oil or applesauce for a healthier twist.

Chocolate Chips: Add a handful of chocolate chips or mini chocolate chips to make these into banana chocolate chip muffins.

Nuts: Throw in chopped walnuts or pecans for added crunch and nuttiness.

Spices: Enhance the flavor with a pinch of cinnamon or nutmeg.

How to Make This Recipe

Preheat the oven: Set your oven to 325°F and prepare a muffin tin by greasing or lining 6 muffin cups.

Mix the wet ingredients: In a large bowl, mash the banana and mix in the egg, vanilla extract, and vegetable oil until smooth.

Add the dry ingredients: Stir in the flour, brown sugar, baking soda, and salt until just combined. Don’t overmix the batter!

Optional add-ins: If using chocolate chips, nuts, or spices, gently fold them in now.

Fill the muffin cups: Divide the batter evenly between the prepared muffin cups, filling each about 3/4 full.

Bake: Bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Cool and enjoy: Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Tips for Making Ahead, Leftovers, and Storage

Freezing: Freeze the muffins individually wrapped and store in a freezer-safe bag for up to 3 months.

Making Ahead: You can make the batter the night before and store it in the fridge. When you’re ready to bake, simply scoop the batter into the muffin tin and bake as directed.

Leftovers: Store leftover muffins in an airtight container at room temperature for 2-3 days, or refrigerate for up to 5 days.

Serving Suggestions

These small batch banana muffins are perfect for breakfast, a snack, or even dessert! Serve them warm with a pat of butter, a drizzle of honey, or a dollop of yogurt on the side. Pair them with coffee or tea for a delightful treat.

Other Small Batch Recipes to Try

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