Super moist, light, and fluffy, these easy small-batch banana muffins make the perfect snack. This recipe makes six muffins.

Banana muffins are a classic and such an easy recipe for when you have brown bananas lying around. Overripe bananas bring extra sweetness to the muffin and a moist texture.
They make a really great grab-and-go snack or breakfast option (like these small-batch blueberry muffins.) They are similar to this brown butter banana bread recipe but softer in texture. See more small-batch recipes.
Ingredients
Here's what you need for these delicious banana muffins. Find the ingredient amounts in the printable recipe card at the bottom of this post.
- Melted butter. This can be salted or unsalted butter. It brings richness to the muffin.
- Mashed bananas. Choose extra-ripe bananas. A brown spotty banana brings the most banana flavor and sweetness. If using frozen bananas, let them thaw first.
- Soft brown sugar. The caramel notes in brown sugar complement the banana.
- Whole egg - For structure
- Vanilla extract or paste - a great flavor addition.
- All-purpose flour - The base
- Baking powder and baking soda - The leavening agents/
- Unflavored yogurt - Adds acidity to create a better rise and a more tender texture. You can also use sour cream or buttermilk.
- Salt - A flavor enhancer.
- Chocolate chips or chopped nuts (optional)
Method
Preheat oven to 425°F (220°C) and grease or line a muffin pan with 6 paper liners.
Whisk together the flour, baking powder, baking soda, and salt in a small bowl.
Set aside.
Mash the bananas and add them to a medium bowl.
Add the melted butter, large egg, brown sugar, and vanilla extract to the mashed banana and mix well until combined.
Add in the dry ingredients and the yogurt.
Use a rubber spatula to fold the muffin batter together until combined. Take care not to over-mix it.
If you are making banana chocolate chip muffins or banana nut muffins, add those additions now too. Use a cookie scoop to spoon batter into the muffin liners, filling them to the top.
Bake the muffins for 5 minutes in the preheated oven at 425°F (220°C), then lower the oven heat to 350°F (180°C) and continue baking for 15-18 minutes until a cake tester inserted comes out clean. The total time will depend on your oven.
Let the muffins cool in the muffin tin for 5 minutes, then remove them and place them on a wire rack to cool further to room temperature.
Storing
Leftover banana muffins can be covered and stored at room temperature for 4 days or in the refrigerator for up to a week.
Muffins freeze very well too. Cover the muffins tightly with plastic wrap or place them in an airtight container and freeze them for up to three months. Let them defrost at room temperature and gently rewarm them in the microwave.
Related recipes
Full Recipe
Small Batch Banana Muffins
Super moist, light, and fluffy, these easy small-batch banana muffins make the perfect snack. Makes 6 muffins.
Ingredients
- 55g (4 Tablespoons) melted butter
- 240g (2 large) ripe bananas
- 65g (⅓ cup) soft brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla paste or extract
- 125g (1 cup) all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 60g (¼ cup) natural yogurt (or use buttermilk or sour cream)
- 80g (½ cup) chopped walnuts or chocolate chips (optional)
Instructions
- Preheat oven to 425°F (220°C) and grease or line a muffin pan with 6 paper liners.
- Whisk together the flour, baking powder, soda, and salt in a small bowl. Set aside.
- Mash the bananas and add them to a medium bowl. Add the melted butter, large egg, brown sugar, and vanilla extract to the mashed banana and mix well until combined.
- Add in the dry ingredients and the yogurt. Use a rubber spatula to fold the muffin batter together until combined, but take care not to over-mix it. If you are adding chocolate chips or nuts, fold them in now too.
- Spoon batter into the muffin liners, filling them to the top.
- Bake the muffins for 5 minutes at 425°F (220°C), then lower the oven heat to 350°F (180°C) and continue baking for 15-18 minutes until a cake tester inserted comes out clean.
- Let the muffins cool in the tin for 5 minutes, then remove them and place them on a wire rack to cool further.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 239Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 51mgSodium: 344mgCarbohydrates: 37gFiber: 2gSugar: 16gProtein: 4g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
Linda Greene says
Fantastic recipes can't wait to bake.
Elien says
Thank you Linda!