Small Batch Banana Muffins
I love small batch baking. Living alone, smaller recipes mean less waste and fewer temptations — which is why I developed this recipe for Moist Small Batch All-Banana Muffins. It’s a simple one-bowl, whisk-by-hand method that yields eight soft, tender muffins with bold banana flavor and a light crumb. They taste like banana bread with a gentle cinnamon note but are lighter and quicker to make. Add nuts or chocolate chips if you like.
Ingredients and Substitutions
These muffins use common pantry ingredients. Notes and simple substitutions are listed for flexibility.
- Bananas – 1¼ cups (284 g) mashed (about 3–4 medium). Use very ripe bananas; frozen bananas work too — thaw at room temperature and drain excess liquid before measuring.
- Butter – Melted unsalted butter gives the best flavor and moist texture. You can substitute neutral oil 1:1 if preferred.
- Sugar – 1/2 cup (100 g) granulated sugar + 1/4 cup (55 g) dark brown sugar. Light brown sugar is an acceptable swap for dark brown.
- Egg – 1 large egg.
- Vanilla – 1 teaspoon vanilla extract (or vanilla bean paste).
- All-purpose flour – 1½ cups (188 g).
- Fine sea salt – Balances sweetness; use the stated amount.
- Baking powder & baking soda – Work together to give the muffins rise.
- Cinnamon – Adds warmth; keep the amount in the recipe for subtle flavor.
- Turbinado sugar – Optional, for sprinkling on top to create a bakery-style finish.
How to Make Small Batch Banana Muffins
Serving and Storage
Serving: Let the muffins cool 20–30 minutes before eating to avoid burning your mouth. They’re lovely warm or at room temperature.
Storage: Store leftovers in a paper towel-lined airtight container at room temperature for up to 2 days or refrigerate up to 5 days. Baked and cooled muffins freeze well for up to 3 months; thaw in the fridge or at room temperature and warm briefly if desired.
Tips for Making the Best Muffins
Follow these practical tips for great results:
- Don’t overmix. Mix just until combined; a slightly lumpy batter is fine. Overmixing creates tough muffins.
- Rest the batter. Let the batter sit 15 minutes before scooping. This helps the flour hydrate, producing a thicker batter that yields taller, more tender muffins.
- Portion consistently. Use a spring-loaded scoop or tablespoon to fill the liners with about 4½–5 tablespoons of batter so muffins rise evenly.
- Leave space between muffins. For a domed top, line a 12-cup pan but fill only every other cup. This prevents muffins from spreading into each other.
- Avoid overbaking. Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs for the best texture.
If you make these muffins, tag @mikebakesnyc on Instagram and consider leaving a rating and review.
Print Recipe
Moist Small Batch All-Banana Muffins
Ingredients
- 284 g mashed bananas (about 4 medium or 3 large ripe bananas)*
- 85 g unsalted butter melted
- 100 g granulated sugar
- 55 g dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 188 g all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- turbinado sugar (optional)
Instructions
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In a large bowl, whisk mashed bananas, melted butter, granulated sugar, dark brown sugar, egg, and vanilla until well combined. Set aside.
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In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, and salt. Add the dry ingredients to the wet and stir until just combined.
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Cover and let the batter rest 15 minutes. Meanwhile preheat the oven to 425°F (220°C) and line a 12-cup muffin pan with liners, skipping every other cup.
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Spoon batter into the prepared pan, filling each cup to the top (about 4½–5 tablespoons per cup). Sprinkle with turbinado sugar if using.
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Bake 5 minutes at 425°F, then reduce oven temperature to 350°F (180°C) and bake 15–17 minutes more, or until a toothpick comes out clean or with a few moist crumbs. Cool 10 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
Make-Ahead: Freeze baked and cooled muffins up to 3 months. Thaw before serving and warm if desired.
Frozen Bananas: Thaw and drain excess liquid before mashing and measuring.
Add-Ins: Chopped walnuts, pecans, or chocolate chips work well — keep total add-ins to about 1 cup.