Based on my popular banana bread recipe, this is a simple small batch 1 banana muffin recipe that requires just one banana, one dish, and 30 minutes!
Have you ever found yourself with a single sad, overripe banana and wondered what you could possibly create with it?
You could eat it whole, or slice it and put it over some porridge. But what’s the point?
Is it possible that I’m asking too many hypothetical questions? I am, indeed. So let’s concentrate on the fact that I have a solution: a tiny batch of banana muffins.
- How many muffins can 1 banana make?
- Tips for making banana muffins
- What if I want more than 4 muffins?
- How to store banana muffins
- These banana muffins are great for so many reasons:
- One Banana, One Bowl Banana Muffins
- How many cups is 1 banana?
- How much applesauce to replace 1 banana?
- How many calories in a healthy banana muffin?
- How to add banana to boxed muffin mix?
- Is 1 banana equal to 1 cup?
- Is a banana 1 or 2 servings?
- What can I substitute for 1 banana in banana bread?
- Can 1 banana replace 2 eggs?
- What can you replace bananas with in muffins?
- How many calories are in a Costco banana muffin?
How many muffins can 1 banana make?
This recipe yields 4 regular-sized muffins or around 10-12 small muffins.
If you use a particularly big banana or add nuts to the batter, you may wind up with more! The nuts give a little weight to the batter, giving you a bit more bang for your money.
Tips for making banana muffins
You just need a bowl and a whisk; no mixer is necessary.
You’re looking for an overripe banana. I’m talking brown, black, heavily speckled, and generally hideous. They are ideal for bread and muffins since they offer the most flavor. More on why in the article for my banana bread.
They are readily customizable to your needs. Add chocolate chips, walnuts (my personal favorite), berries, or anything else your heart desires.
You may use muffin liners or not. You may manufacture your own if you don’t have some on hand, or you can coat the muffin tin (aff link) cups with nonstick spray.
Fill the muffin liners nearly all the way to the top. Muffins that are underfilled make me unhappy; I urge that they be 90% full. If you wanted to add some streusel topping or chopped nuts, just sprinkle it on top without adjusting the quantity of batter in the cup.
Begin baking them at 425°F, then reduce to 350°F while leaving the door closed! This gives them puffed-up tops instead of sad, flat ones.
What if I want more than 4 muffins?
Then you’ve come to the wrong spot, crazypants, since this is a small batch recipe.
I’M JOKING. You can make twice as many muffins by doubling all of the ingredients except the egg white, which may be replaced with one egg (white and yolk).
How to store banana muffins
You may keep the muffins at room temperature for up to 3 days (if they survive that long), or in the fridge for up to a week.
I prefer to eat mine warm with a pat of butter on top. mmm.
Just microwave them for 10 seconds before slicing and slathering.
That’s the stuff.
These banana muffins are great for so many reasons:
- These make an excellent grab-and-go breakfast (even if the only go-ing your doing it to your home office)
- If you live alone, you won’t have to worry about making too many muffins that you won’t be able to finish.
- It’s the ideal quantity to add to a quick family meal since they’re best the same day (still excellent after that, but best that same day).
One Banana, One Bowl Banana Muffins
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- 1 ripe banana
- a cup of light brown sugar
- 3 tablespoons melted and slightly cooled butter
- 1 white egg, no yolk!
- 1 tsp pure vanilla extract
- a cup of all-purpose flour
- 1 tsp baking soda
- a dash of salt
- optional sprinkle of cinnamon
- cupadd ins such as berries, chocolate chips, walnuts, and so on (optional)
- Preheat the oven to 425°F and brush or line a muffin tray with nonstick spray. Set aside.
- Mash the banana in a large mixing basin to eliminate as many lumps as possible. If preferred, pulse for a few seconds in a food processor or blender.
1 rotten banana
- 4 cup brown sugar, light
Whisk in the brown sugar until completely mixed.
- 4 teaspoon vanilla extract, pure
Whisk in the melted butter, egg white, and vanilla extract until completely mixed.
1 egg white, 3 tablespoons butter
- 2 tsp baking soda, a bit of salt, and a pinch of cinnamon
2 c. all-purpose flour 1
Whisk in the flour, baking soda, salt, and cinnamon (if using) until just mixed.
- 4th of the way there.
Fill cups 3 with batter and pour into prepared pan (it is recommended to use the middle cups for the most uniform baking).
- Bake for 5 minutes at 425 degrees Fahrenheit, then reduce to 350 degrees Fahrenheit. Bake for 16-18 minutes more, or until a toothpick inserted into the middle comes out clean and the tops are firm and brown.
- Let muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.