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 made these muffins today because I had one lonely banana and they are so good. I added pecans, cranberries and some chocolate chips. They made 8 medium sized muffins. Delicious!
Wow, 8 muffins? That’s twice as many as I get when I make it. Either way, I’m glad you liked them!
I just made these muffins for dinner. I made no changes with the recipe and added nuts. I was a bit rusty separating the egg. I will be making them again.
Sounds like a great dinner to me! I’m so glad you liked them, thanks so much for coming back to leave a comment and rating <3
I followed the recipe exactly except for milk instead of vanilla extract(same amount) and golden brown sugar instead of light brown sugar because that is what I had. I also made mini muffins(12) SO PERFECT!!!! Thank you for this wonderful recipe, definitely a keepsake recipe! ⭐️⭐️ P.S. It was so perfect to make it all in ONE bowl!
I’m so happy to hear this – thank you for coming back to leave such a lovely comment and rating, Yasmin! <3
All I got is dark brown sugar , can I use that? Also, why no egg yolk?
You can substitute the light brown sugar for 2 tablespoons dark brown sugar and 2 tablespoons granulated sugar. You don’t want to substitute it for all dark brown sugar as it will affect the flavor and density of the muffins.
And we don’t include the egg yolk because it adds too much moisture and makes them too heavy.
Can I replace butter with liquid coconut oil , if so is it the same amount or less?
Same amount!
I made it with too ripe banana it came out so good that my kiddo liked it a lot… he ate 3 out of 6 muffins… thanks a lot
I made 6 muffins–they were “petite,” but not mini. They were delicious. I lightly toasted some pecans in a dry frying pan to mix in: yum!
Sounds delicious! Thanks so much for coming back to share your experience and a rating.
I had one sad banana that I didn’t know what to do with. This recipe ended up making 14 tiny muffins that I planned to save for the kids breakfast or snacks during the week. We all ended up eating all but 2 as soon as they cooled lol! They were so good. Will definitely be making more!!
Haha, sounds like the same problem I have when I make them – I don’t MEAN to eat them all at once! lol
This was so helpful. Thank you for posting! I didn’t have brown sugar but cane sugar worked out well. I also used 1/4 c bread flour, 1/8 all purpose and 1/8 whole wheat. It came out incredibly moist and delicious. Definitely going to use this again. I love how you can multiply it in case I have more than one banana.
I’m so glad you liked it! Thanks so much for coming back to share your experience and leave a rating.
Mandy, Thank you for your comment, I was wondering if it was ok to use other type of sugar. I did and it turned out great! thanks
Used this recipe to bake a small loaf of banana bread, instead, and it turned out amazing!!
Yum! I’m so glad you liked it – thanks so much for coming back to leave a comment and rating.
I LOVED THIS RECIPE! So easy and I did not let my very very ripe banana go to waste! I added walnuts to the batter and then one walnut on top and it was perfect. It made the start of my Wednesday perfect.
That’s so good to hear! Thank you so much for sharing your experience and rating <3
Please change “now’ to “know” in my comment.
Thanks.
These were delicious and easy enough for my toddler to get involved making them! We added m&ms to ours as we ran out of choc chips and they were great.
I’m so happy to hear that – thanks for coming back to leave a comment and rating!
I made these muffins and they turned out great. The only thing I changed was instead of brown sugar I used honey and they still came out so delicious!
It was 2 tbsp and 2 tsp of honey with 1/8 tsp of baking soda just in case anyone wants to try it out!
I’m so happy to hear that – thanks for coming back to leave a comment and rating!
So yummy!! Doubled the recipe and added frozen blueberries to it!
So glad you enjoyed it! Thanks for coming back to share your experience and a rating!
This has become my go-to recipe! Make it every week for my 4 year old.These muffins come out soooo good! Thanks Leslie! :)
That makes me so happy to hear, thank you so much for sharing your experience! :)