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: a small batch of banana muffins.
How many muffins can 1 banana make?
This recipe makes 4 regular sized muffins, or around 10-12 mini muffins.
If you have a particularly large banana or you add nuts to the batter, you may end up with more than that! The nuts adds a little bulk, so you get a little more bang for your batter buck.
Tips for making banana muffins
All you need is a bowl and a whisk – no mixer required.
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 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.
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, crazypants.
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.
Yep, that’s the stuff.
These banana muffins are great for so many reasons:
- They make such a good grab–and-go breakfast (even if the only go-ing your doing it 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.
After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!
One Banana, One Bowl Banana Muffins
- ✓ Read the recipe from beginning to end
- 1 overripe banana
- ¼ cup light brown sugar
- 3 Tablespoons 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 of salt
- pinch of cinnamon, optional
- ⅓ cup add ins like berries, chocolate chips, walnuts, etc., (optional)
- 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.¼ cup light brown sugar
- Add melted butter, egg white and vanilla extract and beat with whisk until well combined.3 Tablespoons butter | 1 egg white | ¼ teaspoon pure vanilla extract
- Add flour, baking soda and salt (and cinnamon, if using) and whisk again until just combined.½ cup all purpose flour | ½ teaspoon baking soda | pinch of salt | pinch of cinnamon
- Pour batter into prepared pan (it’s best to use the center cups for most even baking), filling cups ¾ 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.
- ✓ Check oven calibration
- ✓ Check expiration dates
- ✓ Properly measure ingredients
- ✓ Check butter temperature