Small Batch Banana Muffins
I love small-batch baking. Living alone, making smaller portions means less waste and fewer leftovers tempting me to overindulge. That idea inspired my second cookbook, Simple Small Batch Baking.
This moist, all-banana small-batch muffin recipe is a one-bowl, hand-whisked method that yields eight soft, tender muffins full of banana flavor. They have the familiar taste of banana bread with a light texture and a hint of cinnamon. Enjoy them plain or fold in nuts or chocolate chips if you like.
Ingredients and Substitutions
These muffins use simple pantry staples:
- Bananas – 1¼ cups (284 g) mashed, about 3–4 medium bananas. Use very ripe bananas (the browner, the sweeter). Frozen bananas work too; thaw at room temperature and drain any excess liquid before measuring.
- Butter – Melted unsalted butter gives the best flavor and keeps the muffins moist. You can substitute an equal amount of neutral oil if needed.
- Sugar – 1/2 cup (100 g) granulated sugar plus 1/4 cup (55 g) dark brown sugar. Light brown sugar is an acceptable swap.
- Egg – 1 large egg.
- Vanilla – Use extract or vanilla bean paste.
- All-purpose flour – 1½ cups (188 g).
- Fine sea salt – Balances the sweetness.
- Baking soda & baking powder – Provide lift so the muffins rise nicely.
- Cinnamon – Adds warmth and depth.
- Turbinado sugar – Optional for sprinkling on top to create a bakery-style finish.
How to Make Small Batch Banana Muffins
Serving and Storage
Serving: Let the muffins cool for 20–30 minutes so they set and you don’t burn your mouth. Serve warm or at room temperature.
Storage: Store leftovers in a paper towel–lined airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Baked and cooled muffins freeze well for up to 3 months; thaw in the fridge or at room temperature and reheat briefly if you prefer them warm.
Tips for Making the Best Muffins
Follow these tips for bakery-style results:
- Don’t overmix. Mix only until ingredients are combined. A few lumps or light flour streaks are fine — overmixing makes muffins tough.
- Rest the batter. Letting the batter sit for 15 minutes improves texture: the flour hydrates and the batter thickens, helping the muffins rise and dome.
- Use a scoop. A spring-loaded scoop makes portioning quick and consistent. Each cup should get about 4½–5 tablespoons of batter for nicely domed muffins.
- Space the muffins. If using a 12-cup pan, line and fill only every other cup so muffins have room to rise without merging.
- Avoid overbaking. Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Share your results: If you make these Moist Small Batch All-Banana Muffins, tag @mikebakesnyc on Instagram and leave a rating and review if you’d like. Happy baking!
Print Recipe
Moist Small Batch All-Banana Muffins
Ingredients
- 284 g mashed bananas (about 4 medium or 3 large ripe bananas)*
- 85 g unsalted butter melted
- 100 g granulated sugar
- 55 g dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 188 g all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- turbinado sugar (optional)
Instructions
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In a large bowl, whisk together the mashed bananas, melted butter, granulated sugar, dark brown sugar, egg, and vanilla until well combined, then set aside.
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In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Pour the dry ingredients into the wet ingredients and whisk until just combined.
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Cover the bowl and allow the batter to rest for 15 minutes. While resting, preheat the oven to 425°F (220°C) and line a 12-cup muffin pan with liners, filling every other cup.
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Spoon the batter into the prepared pan, filling each cup to the top (about 4½–5 tablespoons per cup). Sprinkle with turbinado sugar if desired.
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Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (180°C) and continue baking for 15–17 minutes, or until a tester comes out clean or with a few moist crumbs. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Repeat with any remaining batter.
Notes
Make-Ahead: Freeze baked, cooled muffins for up to 3 months. Thaw in the fridge or at room temperature and warm briefly if desired.
Frozen Bananas: Thaw frozen bananas at room temperature and drain excess liquid before mashing and measuring.
Add-Ins: Fold in chopped walnuts, pecans, or chocolate chips if you like; keep the total add-ins to about 1 cup.