Small Batch Banana Muffins

introduction

These small batch banana muffins are simple and quick. They use one ripe banana and a few common ingredients to make about 4–6 muffins. If you like banana treats, you can also try this banana pudding brownies recipe for another banana twist.

why make this recipe

• Makes a few muffins, not a whole batch.
• Uses one banana, so it’s good when you have just one ripe fruit.
• Fast to mix and bakes in about 12–15 minutes.
• Few ingredients and easy steps for beginners.

how to make Small Batch Banana Muffins

Ingredients :

• 1 ripe banana, mashed
• 1/4 cup sugar
• 1/4 cup melted butter
• 1/2 teaspoon vanilla extract
• 1 egg
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt

Directions :

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a mixing bowl, combine the mashed banana, sugar, melted butter, vanilla extract, and egg, and mix until smooth.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool for a few minutes before transferring to a wire rack.

how to serve Small Batch Banana Muffins

Serve warm or at room temperature. They are good plain, with a little butter, or with jam. Pair with coffee or milk for a quick snack or light breakfast.

how to store Small Batch Banana Muffins

Let muffins cool completely. Store in an airtight container at room temperature for 1–2 days. For longer storage, freeze in a freezer bag for up to 1 month. Thaw at room temperature or warm in the microwave for 10–15 seconds.

tips to make Small Batch Banana Muffins

• Use a very ripe banana for best flavor and sweetness.
• Do not overmix the batter; a few small lumps are okay.
• Fill muffin cups about 2/3 full to avoid overflow.
• Check doneness at 12 minutes; ovens vary.
• Let muffins cool a few minutes before removing to avoid breaking.

variation (if any)

• Add 1/4 cup chocolate chips or chopped nuts to the batter.
• Stir in 1/4 teaspoon cinnamon for warm spice.
• Replace half the butter with applesauce for a lighter muffin.

FAQs

Q: How many muffins does this make?
A: This small batch makes about 4 to 6 standard muffins, depending on how full you fill the cups.

Q: Can I use brown sugar instead of white sugar?
A: Yes. Brown sugar adds a bit of molasses flavor and works well.

Q: Can I skip the egg?
A: You can try an egg substitute like 2 tablespoons of applesauce, but texture may change slightly.

Q: Can I use whole wheat flour?
A: You can replace half the flour with whole wheat for a nuttier taste. The muffins will be a bit denser.

Q: How do I know when they are done?
A: Insert a toothpick into a muffin center. If it comes out clean or with a few crumbs, they are done.

Small Batch Banana Muffins

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4-6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Quick and easy banana muffins made with just one ripe banana, perfect for small batches.

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Ingredients

Scale 1x2x3x

• 1 ripe banana, mashed
• 1/4 cup sugar
• 1/4 cup melted butter
• 1/2 teaspoon vanilla extract
• 1 egg
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt

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Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a mixing bowl, combine the mashed banana, sugar, melted butter, vanilla extract, and egg, and mix until smooth.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool for a few minutes before transferring to a wire rack.

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Notes

For best flavor, use a very ripe banana. Store in an airtight container for 1-2 days, or freeze for longer storage.

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Nutrition

• Serving Size: 1 muffin
• Calories: 200
• Sugar: 10g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg