One Bowl, One Banana Muffins
Based off my fan-favorite banana bread recipe, this is an easy small-batch 1 banana muffin recipe that only needs one banana, one bowl, and 30 minutes!
Ever found yourself with one lone, sad overripe banana, and wondered what in the world you could make with it? Sure, you could just eat it, or slice it and plop it on some oatmeal. But what's the fun in that?
Am I asking too many hypothetical questions? Yes, I am. So let's focus on the fact that I have a solution for you: banana muffins with one banana.
Linda said: “These muffins are SO good! I had one REALLY ripe banana and after a quick Google search found you and this recipe. They’re the perfect muffin – light and fluffy inside, and golden brown outside. I love that they’re not too sweet. Thank you for sharing! ⭐⭐⭐⭐⭐“
These banana muffins are great for so many reasons:
- They make such a good grab-and-go breakfast (even if the only go-ing you're doing is to your home office)
- If you live alone, you don't have to worry about having made entirely too many muffins that you can't get through yourself
- Since they're best the same day (still good after that, just best that same day), it's the perfect amount to add to a quick family breakfast
What can I make with one banana?
This one banana recipe makes 4 delicious, moist regular-sized muffins, or around 10-12 mini muffins.
If you have a particularly large ripe banana or you add nuts to the batter, you may end up with more than that! The nuts add a little bulk, so you get a little more bang for your batter buck.
How to make small batch banana muffins
Step 1: In a large bowl, mash an overripe banana to remove as many of the lumps as possible. If desired, run through a food processor or blender for a few seconds.
Step 2: Add brown sugar and whisk together until well combined. Add melted butter, egg white, and vanilla extract and beat with a whisk until well combined.
Step 3: Add flour, baking soda, and salt (and cinnamon, if using) and whisk again until the muffin batter is just combined.
Step 4: Pour batter into prepared muffin pan (it's best to use the center cups for most even baking), filling cups 3/4 of the way. Bake for 5 minutes at 425°F, then turn the oven temperature down to 350°F. Bake for another 16-18 minutes, or until a toothpick inserted in the center comes out clean and the tops are set and golden.
Tips for making the best banana muffins
- You want an overripe banana. I'm talking brown, black, super spotted, just really terrible looking. Those are the best for bread and muffins and add the best flavor. I talk about “why” even more in the post for my banana bread.
- They can be easily customized to your preferences – add chocolate chips, walnuts (my personal favorite), berries, or whatever else floats your boat.
- Use muffin liners, or not. If you don't have any on hand, you can make your own muffin parchment liners or you can spray the muffin tin cups with nonstick spray.
- Fill the muffin liners almost to the top. Under-filled muffins make me sad – I'd recommend they be 90% filled. If you wanted to add a little streusel topping or chopped nuts, just sprinkle it right on top – no need to adjust the amount of batter in the cup.
- Start by baking them at 425°F, then lower it to 350°F – but leave the door closed! This helps give them little puffed-up tops instead of sad, flat ones.
What if I want more than 4 muffins?
Then you came to the wrong place because this is a small-batch recipe, silly.
I'M KIDDING. You can make twice as many muffins by just doubling all the ingredients except for the egg white – instead, just use one egg (white and yolk).
How to store banana muffins
You'll want to store the muffins in an airtight container at room temperature for up to 3 days (if they last that long), or in the fridge for a week.
I like to eat mine warmed up with a little tab of butter…. mmm.
To do the same, just pop them in the microwave for 10 seconds, slice, and slather.
FAQs
I typically find that 1 banana = 1/2 cup mashed banana. That can, of course, vary based on the size of the banana itself.
Store the muffins in an airtight container at room temperature for up to 3 days (if they last that long), or in the fridge for a week. To eat warm, pop them in the microwave for 10 seconds, slice, and slather with a tab of butter.
This one banana recipe makes 4 delicious, moist regular-sized muffins, or around 10-12 mini muffins.
For this recipe, there are approximately 211 calories in each banana muffin.
Leaving a comment and star rating is a great (and free) way to support Stress Baking. After you've enjoyed this recipe, click on the stars below and leave a comment to share your experience – thank you!
One Bowl, One Banana Muffin Recipe
Ingredients
- 1 overripe banana
- ¼ cup light brown sugar
- 3 Tablespoons unsalted butter, melted and slightly cooled
- 1 egg white, no yolk!
- ¼ teaspoon pure vanilla extract
- ½ cup all-purpose flour
- ½ teaspoon baking soda
- pinch salt
- pinch of cinnamon, optional
- ⅓ cup add ins like berries, chocolate chips, walnuts, etc., (optional)
Instructions
- Preheat oven to 425°F and spray muffin tin with nonstick spray or line with cupcake liners. Set aside.
- In a large bowl, mash banana to remove as many of the lumps as possible. If desired, run through a food processor or blender for a couple seconds.1 overripe banana
- Add brown sugar and whisk together until well combined.1/4 cup (55 g) light brown sugar
- Add melted butter, egg white and vanilla extract and beat with whisk until well combined.3 Tablespoons unsalted butter1 egg white1/4 teaspoon (¼ teaspoon) pure vanilla extract
- Add flour, baking soda and salt (and cinnamon, if using) and whisk again until just combined. If you're going to add anything like berries or nuts, fold them in now.1/2 cup (62 ½ g) all-purpose flour1/2 teaspoon (½ teaspoon) baking sodapinch saltpinch of cinnamon1/3 cup (60 g) add ins like berries, chocolate chips, walnuts, etc.
- Pour batter into prepared pan (it's best to use the center cups for most even baking), filling cups 3/4 of the way.
- Bake for 5 minutes at 425°F, then turn the oven temperature down to 350°F. Bake for another 16-18 minutes, or until a toothpick inserted in the center comes out clean and tops are set and golden.
- Let muffins cool in tin for 5 minutes, then transfer to a wire rack to finish cooling.
Video
Notes
Nutrition Facts
Nutrition Disclaimer
The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.
I love a good muffin and banana bread. These are absolutely delicious and fluffy and moist. To me, the perfect banana muffin! I added 1/3c raisins. Yummy! Will definitely make again! Great use of my 1 ripe banana.
These were easy to make and versatile. I used Swerve brown sugar and added peanut butter powder and chocolate chips. Delicious.
I doubled the recipe and made in three mini loaf pans the disposable ones. They came out. Perfect time was exactly the same as if I was making individual muffins.
Delicious! How would you recommend modifying to increase fiber? (I’d give this recipe 5 stars, but the site won’t let me.) BTW, I’ve just landed here while looking for a way to use one overripe banana and I LOVE this site! Not only is this recipe fantastic but the structure of your recipes in general is so user-friendly. ESPECIALLY for someone like me whose coping mechanism in moments of intense stress is baking.
Found this recipe 2 weeks ago and have already made it 3 times. If I double the recipe could I just use one whole egg, or would it be better to use 2 egg whites? Thanks for the recipe!