Moist and delicious small-batch banana muffins made with 1 banana and ready in 30 minutes.
1 Banana Yields 6 Banana Muffins
Yes, you can make banana muffins with only one banana; six muffins to be exact, which is a half batch.
The only reason this half-batch recipe exists is because I don’t like wasting food. There was a single banana on my counter just about to rot, hanging on by a thread. So I decided to halve my 2-Banana Muffin Recipe, tweak it ever so slightly, and call it a day.
These muffins are fabulous! They are pillowy-soft, moist, and flavorful. They’re the best.
Seriously easy to make
This recipe comes together in one bowl. You don’t need a mixer for this (obviously). I used a whisk and it took like 5 minutes. It is so quick to make.
The ingredients are all baking staples so don’t worry. Also, you don’t have to halve an egg or anything like that. It’s very simple and straightforward.
If you don’t have a 6-cup muffin pan, you can use your standard sized pan but you’ll need to fill the empty wells with water so that the pan doesn’t burn and it also helps the muffins to bake evenly. I made note of this in the instructions.
Completely Dairy-Free
These muffins are made with oil and they are completely dairy-free. They contain no butter and no milk. But you won’t miss the dairy here. They taste delicious without it.
I love that they’re slightly crisp on the outside, thanks to the granulated sugar and baking powder, and they’re soft and fluffy on the inside. I’m glad I used both white and brown sugar for this recipe because that little bit of molasses in brown sugar adds flavor that white sugar just doesn’t have.
Next time I make these I’ll add a little cinnamon, or maybe chocolate chips, or blueberries!
Now you know how to make a small portion of homemade banana bread muffins with just 1 banana. You’re welcome.
If you really love baking with bananas like I do, check out my whole banana recipe archive. Here are a few recipes you’ll find:
Bundt Pan Sour Cream Banana Bread
This is a sour cream banana bread baked low and slow in a bundt pan and it is so delicious! It has rave reviews.
Soft and moist banana muffins with crumb topping and glaze. This one is a favorite among readers.
Bite-sized banana muffins studded with blueberries. Children love these!
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Half Batch 1-Banana Muffins
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Equipment
- Whisk
Ingredients
- 1 overripe banana, mashed
- 3 tablespoons granulated sugar
- 3 tablespoons brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/4 cup (60ml/50g) vegetable oil
- 1 egg
- 1 teaspoon pure vanilla extract
- 3/4 cup (102g) all-purpose/plain flour
Instructions
- Preheat the oven to 350°F (177°C), standard conventional oven.
- To a medium-sized bowl add the banana, both sugars, baking soda, baking powder, and salt.1 overripe banana, mashed, 3 tablespoons granulated sugar, 3 tablespoons brown sugar, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 1/4 teaspoon fine sea salt
- Mix well.
- Beat in the oil, egg, and vanilla extract.1/4 cup (60ml/50g) vegetable oil, 1 egg, 1 teaspoon pure vanilla extract
- Add the flour and gently mix until fully incorporated and no dry streaks remain. Do not overmix.3/4 cup (102g) all-purpose/plain flour
- Line the muffin pan with muffin liners and spray lightly with nonstick cooking spray. (Note: If you are using a 12-cup muffin pan, add 1 teaspoon of water to each empty muffin well. This will encourage even baking and prevent damage to the pan.)
- Scoop the batter into the muffin pan distributing it evenly between the muffin cups.
- Bake for 18 - 20 minutes until a toothpick inserted into the center comes out clean or with fully baked crumbs.
- Cool in pan 5 minutes then remove, preferably onto a wire rack. Enjoy.
Notes
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