Name: Small Batch Banana Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 55g (4 Tablespoons) melted butter; 240g (2 large) ripe bananas; 65g (⅓ cup) soft brown sugar, packed; 1 large egg; 1 tsp vanilla paste or extract; 125g (1 cup) all-purpose flour; 3/4 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 60g (1/4 cup) natural yogurt (or use buttermilk or sour cream); 80g (1/2 cup) chopped walnuts or chocolate chips (optional)

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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.

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