Small Batch Banana Muffins

Soft and moist banana muffins made with overripe bananas, perfect for small batches. Quick and easy banana muffin recipe with simple ingredients like flour, sugar, and butter. Ideal for breakfast, snacks, or a light dessert. Includes tips for extra flavor, texture, and baking success.

Ingredients

Makes 6 muffins

• ½ cup sugar
• 2 overripe bananas, divided
• 6 tablespoons salted butter, melted and cooled
• 1 large egg
• ½ teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt

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Instructions

1. Preheat the Oven: Set the oven to 350°F (177°C). Grease a muffin tin with butter or nonstick spray.
2. Mix Sugar and Banana: In a large bowl, mash one banana and mix it with the sugar until smooth and well combined.
3. Add Wet Ingredients: Stir in the cooled melted butter, egg, and vanilla extract. Beat until the mixture is smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the banana mixture, stirring just until combined.
5. Fold in Second Banana: Mash the remaining banana on a small plate and gently fold it into the batter for extra banana flavor and texture.
6. Fill Muffin Tins: Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.
7. Bake: Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
8. Cool and Serve: Let the muffins cool slightly in the pan before transferring to a wire rack.

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Why You’ll Love This Recipe

• Quick and easy banana muffins perfect for small batches.
• Uses overripe bananas to reduce food waste and add natural sweetness.
• Soft, moist, and fluffy with a rich banana flavor.
• Ideal for breakfast, snacks, or a light dessert.

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Tips

• Overripe bananas are key for natural sweetness and moisture.
• Avoid overmixing the batter to keep muffins tender.
• Use room temperature egg and butter for smoother mixing.
• Check muffins a few minutes before the end of baking to avoid overcooking.

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Variations and Substitutions

• Add chocolate chips, nuts, or dried fruit for extra texture and flavor.
• Swap all-purpose flour with whole wheat or oat flour for a healthier version.
• Replace sugar with honey, maple syrup, or coconut sugar for a different sweetness profile.
• Use unsalted butter and add a pinch more salt if preferred.

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FAQs

Q: Can I freeze these muffins?
A: Yes, store in an airtight container in the freezer for up to 2 months. Thaw at room temperature or warm in the microwave.

Q: Can I make this recipe vegan?
A: Substitute the butter with coconut oil and use a flax or chia egg in place of the egg.

Q: How can I make muffins more moist?
A: Ensure your bananas are very ripe and avoid overbaking. You can also add 1–2 tablespoons of yogurt or milk to the batter.

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Serving Suggestions

• Serve warm with a pat of butter or nut butter.
• Pair with coffee or tea for a quick breakfast or snack.
• Top with a drizzle of honey or a sprinkle of cinnamon for extra flavor.