Craving a sweet, comforting treat but don’t want a huge batch sitting around tempting you? These Small Batch Banana Muffins – One Banana Perfect Flavor are the ideal solution. Made with just a single ripe banana, this recipe delivers all the cozy, nostalgic vibes of classic banana bread in a perfectly portioned batch. Whether you’re baking for yourself or a small household, these muffins pack a punch of flavor and moist texture in every bite.
I’ve always loved the simplicity of banana-based desserts, especially when I have that one overripe banana sitting on the counter begging to be used. This recipe transforms it into something magical without the hassle of scaling down a larger banana bread recipe easy moist. Plus, they’re quick to whip up, making them a go-to for busy mornings or a spontaneous sweet craving.
In this post, I’ll walk you through every step to create these delightful banana bread muffins, share tips for the best results, and answer common questions. Let’s dive into this easy, flavorful recipe that’s sure to become a staple in your kitchen!
Recipe Overview
Cuisine: American
Category: Breakfast, Snack, Dessert
Prep Time: 10 minutes
Cook Time: 18-20 minutes
Total Time: 30 minutes
Servings: 6 muffins
What You’ll Need
Creating these bakery style muffins doesn’t require fancy equipment or hard-to-find ingredients. Here’s a quick rundown of the key components and their roles in making these muffins irresistible:
- Banana: The star of the show, providing natural sweetness and moisture. One ripe banana is all you need for this small batch.
- Flour: Forms the base structure of the muffins, giving them a tender crumb.
- Sugar: Adds sweetness to balance the banana and enhance flavor.
- Baking Powder: Acts as a leavening agent to help the muffins rise and stay fluffy.
- Egg: Binds the ingredients together and adds richness.
- Butter or Oil: Contributes to the moist texture and buttery flavor.
- Optional Nuts or Chocolate Chips: For added texture and flavor in these banana nut muffins.
INGREDIENTS
- – 1 ripe banana, mashed
- – 1 cup all-purpose flour
- – 1/3 cup granulated sugar
- – 1 tsp baking powder
- – 1/4 tsp baking soda
- – 1/4 tsp salt
- – 1 large egg
- – 1/4 cup unsalted butter, melted (or vegetable oil)
- – 1/2 tsp vanilla extract
- – 1/4 cup chopped walnuts or chocolate chips (optional)
PREPARATION
- Preheat your oven to 350°F (175°C). Line a muffin tin with 6 paper liners or lightly grease the cups to prevent sticking.
- In a medium bowl, mash the ripe banana with a fork until smooth. It’s okay if there are a few small chunks for extra texture in your banana dessert recipes.
- Add the egg, melted butter, sugar, and vanilla extract to the mashed banana. Whisk until well combined.
- In a separate small bowl, mix the flour, baking powder, baking soda, and salt together.
- Gradually fold the dry ingredients into the wet mixture using a spatula. Stir just until combined—don’t overmix to keep the muffins tender.
- If using, fold in the chopped walnuts or chocolate chips for that classic banana nut muffins vibe.
- Divide the batter evenly among the 6 muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.
NUTRITION INFORMATION
- Calories: 220 per muffin
- Carbohydrates: 30g
- Protein: 3g
- Fat: 10g
- Sugar: 14g
- Fiber: 1g
Note: Nutritional values are approximate and may vary based on specific ingredients and add-ins.
Why Use Just One Banana?
Using a single banana in this recipe for Small Batch Banana Muffins – One Banana Perfect Flavor is perfect for minimizing food waste. Often, we’re left with just one overripe banana that’s not enough for a full loaf of banana bread. This small batch recipe ensures you can still enjoy a delicious treat without needing extra fruit.
How to Get That Bakery Style Dome
To achieve those tall, bakery style muffins, fill the muffin cups almost to the top and bake at a slightly higher initial temperature (like 400°F for the first 5 minutes) before lowering to 350°F. This quick heat burst helps the batter rise rapidly for that signature domed top.
Can I Make These Healthier?
Absolutely! For a healthy banana bread twist, swap half the flour with whole wheat flour, reduce the sugar to 1/4 cup, or use a natural sweetener like honey. You can also use applesauce in place of some butter or oil to cut down on fat while keeping the muffins moist.
Best Add-Ins for Extra Flavor
While these muffins are delicious on their own, add-ins can elevate them. Try walnuts for a classic banana nut muffins texture, or toss in chocolate chips for a decadent touch. A pinch of cinnamon or nutmeg can also add warmth to the flavor profile.
How to Store for Freshness
Keep these muffins fresh by storing them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month. Reheat in the microwave for 10-15 seconds to revive that just-baked softness.
Why Are My Muffins Dense?
If your muffins turn out dense, it could be from overmixing the batter, which develops too much gluten. Stir only until the ingredients are just combined. Also, ensure your baking powder isn’t expired, as it’s crucial for a light texture in these breakfast recipes easy.
FREQUENTLY ASKED QUESTIONS
Can I Double This Recipe?
Yes, you can easily double this recipe if you have two bananas or want a larger batch of these banana bread muffins. Simply double all the ingredients and use a 12-cup muffin tin. The baking time may increase by a couple of minutes, so keep an eye on them and test with a toothpick.
Can I Use Frozen Bananas?
Absolutely! Frozen bananas work wonderfully in this recipe. Thaw the banana completely before mashing, and don’t worry about excess liquid—it adds to the moisture of your banana dessert recipes. Just pat it dry if there’s too much water after thawing.
What If I Don’t Have a Muffin Tin?
No muffin tin? No problem! You can pour the batter into a small loaf pan for a mini banana bread recipe easy moist. Adjust the baking time to around 30-35 minutes at 350°F, checking for doneness with a toothpick.
Can I Make These Vegan?
Yes, to make vegan banana bread muffins, replace the egg with a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water, let sit for 5 minutes) and use plant-based butter or oil. The banana already acts as a binder, so the texture will still be great.
Conclusion
These Small Batch Banana Muffins – One Banana Perfect Flavor are proof that you don’t need a lot of ingredients or time to create something truly delicious. With just one banana and a handful of pantry staples, you can whip up a batch of moist, flavorful muffins that rival any bakery style muffins. They’re perfect for a quick breakfast, a cozy snack, or even a sweet treat to share with a friend. If you’ve got a lone banana waiting to be used, give this recipe a try and let me know how it turns out!
For more easy and delightful recipes like this, be sure to explore other breakfast recipes easy and banana dessert recipes on the blog. Don’t forget to pin this recipe or share it with fellow baking enthusiasts. Happy baking!
