Home / Recipes / Breakfast Recipes / One Bowl, One Banana Muffins

One Bowl, One Banana Muffins

ByLeslie Kiszka Posted Updated
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
JUMP TO RECIPE JUMP TO VIDEO
4 from 34 votes

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!

A banana muffin sliced in half with melted butter on a white plate

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.

Muffins in a muffin tin

How to make small batch banana muffins

Brown and black overripe banana on a white and red dishtowel

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.

Muffin batter in clear mixing bowl with a whisk on a white and red dish towel

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.

Muffin batter in clear mixing bowl with a whisk on a white and red dish towel

Step 3: Add flour, baking soda, and salt (and cinnamon, if using) and whisk again until the muffin batter is just combined.

Muffin batter in white liners inside a muffin pan

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.
Banana muffins on a white dishtowel with walnuts and a white mug
A banana muffin sliced in half on a white plate

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.

Half a banana muffin with a tab of butter on a white plate

FAQs

How many cups is one banana?

I typically find that 1 banana = 1/2 cup mashed banana. That can, of course, vary based on the size of the banana itself.

How do you store banana muffins?

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.

How many muffins does this recipe make?

This one banana recipe makes 4 delicious, moist regular-sized muffins, or around 10-12 mini muffins.

How many calories are in one banana muffin?

For this recipe, there are approximately 211 calories in each banana muffin.

Rating this recipe is a great (and free) way to support Stress Baking. After you've enjoyed this recipe, click on the stars below to share your experience – thank you!

One Bowl, One Banana Muffin Recipe

4.24 from 34 votes
Based off my fan-favorite banana bread recipe, this is an easy small batch banana muffin recipe that only needs one banana, one bowl, and 30 minutes!
A banana muffin sliced in half with melted butter on a white plate
Prep Time: 10 minutes
Cook Time: 21 minutes
Total Time: 31 minutes
Servings: 4 muffins

Equipment

Ingredients
 

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 butter
    1 egg white
    1/4 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 flour
    1/2 teaspoon (½ teaspoon) baking soda
    pinch salt
    pinch of cinnamon
    1/3 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

Storage: 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.

Nutrition Facts

Serving: 1muffin | Calories: 211kcal | Carbohydrates: 34g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 166mg | Potassium: 211mg | Fiber: 2g | Sugar: 18g | Vitamin A: 39IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg

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.

Recipe created by Leslie Kiszka
4.24 from 34 votes (32 ratings without comment)

128 Comments

  2. 3 stars
    I made 2x the recipe and flour with Kodiak Power Cakes Mix (1 cup) for extra protein and 1/2 chopped walnuts. For extra flavor, I added 1 tsp ground cinnamon and 1 tsp cardamom.
    These are very flavorful and yummy! Despite doubling the recipe, the batter yielded 14 muffins.

  3. 5 stars
    I found they came out just as described and delicious. An oven thermometer is essential for my oven and your recipe is perfect.

  4. 2 stars
    very doughy!! I checked oven etc and left them in for an extra 4 minutes but still seemed not quite cooked. taste delicious though

    1. Jessica, a muffin should never be *doughy*, hah- that sounds like an issue with your oven calibration (running too low) and/or with over-measuring your wet ingredients.

      I’d like to encourage you to read my tutorials about calibrating your oven and how to properly measure ingredients, and give it another try:

      https://stressbaking.com/how-to-calibrate-your-oven/
      https://stressbaking.com/how-to-measure-ingredients-for-baking/

      On a personal note, I’d also like to encourage you to be thoughtful about how you’re using star ratings when you’re assessing recipes created by small businesses – especially when you see dozens of other comments and ratings that were given 5 stars. The result you had clearly wasn’t the goal of the recipe, and browsing through the comments you’ll notice that no one else has experienced that either. As much as we like to say “the customer is always right”, sometimes things like this are just user error :)

      Something I don’t think people realize is that low star reviews are hurtful for small business owners (think of it like Yelp or TripAdvisor), as it’s signaling to Google and other readers that something is low quality. We drop in the rankings, and eventually get dropped off results pages altogether, resulting in no traffic. No traffic means no ad revenue, and for recipe creators that usually means no revenue at all. And without any revenue, we’re unable to continue producing these free recipes for you all to enjoy.

      All that said, I just hope you’ll consider the high impact of low star ratings on small businesses – enjoy the rest of your weekend.

  5. 5 stars
    Easy to put together and it tastes excellent. I decided on blueberries as my add in ingredient so yummy. This is a keeper!!!

  6. 5 stars
    I had one pitiful banana, so I searched online for one banana recipes and found this site. I was excited to see the recipe called for egg white only because I had some to use up. I added in chocolate and peanut butter chips and used an *air fryer*: 400F/200C preheat for 2 min., baked 4 min. at 400F/200C, then 11 or so min. at 325F/160C. They turned out delicious.

      1. 5 stars
        I’m trying today with my 1 sad overripe banana and using the air fryer. Going in!! I don’t cook often (my wife does) but I have a little time on my hands this morning. Glad I found your site. Ronny

    2. 5 stars
      To update the air fryer times/temps: I made the recipe again and didn’t pre-heat the AF, just set it to Bake at 400/200 for 5 min and then turned it down to 325/160 for 11 minutes. Because of the proximity of the fan, they do misshapen, but the taste is excellent. Both times I added peanut butter and chocolate chips

  7. 5 stars
    Excellent! My muffins were gone within 30 minuits. Thanks a million, got to go now have to make some more muffins………

  8. 5 stars
    I have made this recipe countless times and it never fails me! I do add some spices and substitute in whole wheat flour and they’re perfect every time. This time I made 22 mini muffins from the recipe!

  9. 5 stars
    What a great, easy recipe! Saved my one little rotting banana lol I used some Brazil nuts since it’s what I had. They worked out great. l have already saved this in my box to use again later. I really appreciate how you listed the ingredients and amount below each instruction. It’s what made me initially choose your recipe.

  10. 5 stars
    Delicious,best muffins tender crumb, hi muffin top ,I will never use another recipe .

  11. 5 stars
    Worked perfectly even when I subbed birchbender paleo pancake mix for flour. Excellent go to recipe, for me it made 6 standard cupcake size. It was also forgiving when I didn’t read the “turn down to 350 after 5 min” part hah!

  12. 5 stars
    These are PHENOMENAL!!! I’ve shared the recipe so many times! I’m attempting mini ones now but not sure how long to bake—this should be interesting! We always top with a little extra brown sugar for a nice warm crunch! This recipe is by far my favorite ❤️

  13. 5 stars
    Leslie you can’t be serious with these muffins!! ‍♀️ I’m not a baker but these made me feel like one!! I made them following your recipe and always yes to the cinnamon girl! The baking instructions were perfect. I topped them with walnuts and semi sweet chocolate chips. Perfect recipe! ‍♀️

  14. 5 stars
    Wow! Couldn’t believe how well these rose!! Definitely doing the oven temperature trick again ☺️ Thanks for a great recipe. I had a sad overripe banana that was halfway to the compost heap and this saved it in a truly delicious way. I used one small whole egg and replaced the butter with 2tbsp and 1tsp veg oil (largely out of laziness) and the end result was great. Made 6, baked 5 then 6 minutes and calculated calories at 140.

  15. 5 stars
    I had that 1 lonely banana on the verge of overriping! So glad I tried your recipe!
    Made 5 mini muffins… cute, moist and so tasty!

Comments are closed.