I have two questions for you today: Do you have one sad browning banana sitting on your counter? Do you have a bowl and basic kitchen staples? Yes and yes? Then you can and absolutely should make these small-batch banana muffins (or if you feel like chocolate, try these Small-batch Chocolate Banana Muffins)!
I’m all about recipes that solve problems, and this recipe solves two. It gets rid of that piece of fruit rotting on your counter and makes sure you won’t overindulge in a sweet treat because it only makes four muffins. That’s right, just four perfect little moist and delicious banana muffins. And they are so fast and easy to make. They literally go from banana-on-the-counter to in-the-oven in 5 minutes, because you just mash a banana, mix everything in one bowl, scoop into a muffin pan, and bake. They come out of the oven so moist and soft and good. It’s the perfect impromptu baking project for a lazy Sunday morning or rainy afternoon.
Ingredient Notes
One very ripe banana: Craving banana muffins but don’t have any ripe bananas on hand? Go read my post on how to quickly ripen bananas. An egg white: This recipe calls for just an egg white. Check out my post of Egg Yolk Recipes for ideas on what to do with the leftover yolk (I recommend a small batch of chocolate chip cookies.) Flour: I’ve always made these muffins with all-purpose flour, but I’ve had a number of readers tell me they turn out well with gluten-free flour, so if you’re gluten-free, measure for measure/1 to 1 should work great.
Banana Muffin Variations
Chocolate chip banana muffins: This is one of my favorites, fold ⅓ cup of chocolate chips to the batter before you transfer it to your muffin pan. Cinnamon sugar crust: Sprinkle ½ to 1 teaspoon of cinnamon sugar over the top of each muffin before baking. Streusel topping: If you’d like to add streusel to the muffins, go make my favorite streusel recipe. The half batch will make slightly too much for 4 muffins, so you can either freeze the leftovers for a later batch or eat it. 😉
More Small-batch Muffin Recipes
Small-batch Blueberry Muffins Small-batch Chocolate Chocolate Chip Muffins Small-batch Chocolate Chip Muffins Small-batch Pumpkin Muffins Small-batch Apple Crumb Muffins
Can I double this recipe?
Absolutely! And if doubling the recipe, you can use 1 whole egg instead of 2 egg whites. To change the recipe yield, hover over the serving size in the recipe card below or click if you’re on mobile, and slide the slider.
Can I use a whole egg instead of just an egg white?
Yes. This is the modification readers most often tell me they’ve made with these muffins, so if you don’t want to go through the trouble of separating an egg, just use the whole thing.
More Banana Recipes
One Banana Banana Bread The Best Banana Pudding My Favorite Banana Bread Banana Pancakes for Two 20+ Banana Recipes to Use Up Your Brown Bananas
Small-batch Banana Muffin Recipe Notes
Freezing: Banana muffins freeze well! Individually wrap muffins in cling wrap and then store them in an airtight container or freezer bag in the freezer for up to 2 months. Allow them to come to room temperature before eating. Storage: Store muffins in an airtight container at room temperature for up to 3 days. Extra bananas: Have more than one sad brown banana? Freeze the rest! Bananas freeze super well for baking. Go check out my post How to Freeze Bananas for all the freezing tips and tricks.
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
