Sometimes, less is more and this banana muffin recipe proves it. Using just 2 bananas, this recipe creates a small batch of muffins that are perfectly moist and flavorful without any waste. It’s great for those with a few overripe bananas and no desire to make a huge batch. Whether you’re baking for yourself, a small family, or just want something quick and comforting, this simple recipe is sure to become a go to.
Banana Muffin Recipe
Course: Desserts RecipesCuisine: AmericanDifficulty: Easy6
servings10
minutes20
minutes180
kcalBanana Muffin Recipe
Ingredients
2 ripe bananas (mashed)
1 cup all-purpose flour
½ cup sugar
¼ cup melted butter (or vegetable oil)
1 egg
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp vanilla extract
¼ tsp cinnamon
Directions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- Mash the bananas in a large bowl using a fork until mostly smooth.
- Mix in the egg, melted butter (or oil), sugar, and vanilla extract. Stir until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Combine the dry ingredients with the wet ingredients. Stir gently until just mixed do not overmix.
- Spoon the batter evenly into the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
Recipe Video
Serving Suggestions
- Breakfast On-the-Go: Pair a muffin with a hot cup of coffee or tea for a quick and satisfying morning bite.
- Healthy Snack: Add a dollop of Greek yogurt and fresh fruit on the side for a protein-rich snack.
- Dessert Twist: Warm up a muffin and serve with a scoop of vanilla ice cream or drizzle with honey for a cozy dessert.
- Kids’ Lunchbox Favorite: These muffins fit perfectly into lunchboxes and are a healthier alternative to store-bought snacks.
Saving Suggestions
- Room Temperature: Store banana muffins in an airtight container at room temperature for up to 3 days.
- Refrigeration: Extend freshness by storing in the fridge for up to 5–6 days. Reheat slightly before serving for best texture.
- Freezing: These muffins freeze well. Wrap individually in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or reheat in the microwave for 20–30 seconds.
Q: Can I use frozen bananas for this recipe?
A: Yes! Just thaw and drain any excess liquid before mashing.
Q: Can I make these banana muffins vegan?
A: Absolutely. Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use plant-based butter or oil.
Q: What if I only have 1 banana?
A: You can halve the recipe for a smaller batch or add a bit of applesauce or yogurt to make up for the moisture.
Q: Can I add mix-ins like chocolate chips or nuts?
A: Definitely! Add about ½ cup of chocolate chips, walnuts, or blueberries to the batter for extra flavor and texture.
Q: How many muffins does this recipe make?
A: This recipe using 2 bananas yields approximately 6 standard-size muffins.
