These easy small batch one banana muffins will use up that one lonely ripe banana sitting on your counter. Just 1 brown banana yields 6 tall bakery-style banana bread muffins in this simple recipe. Add chocolate chips if you want to take them over the top!
Course Breakfast, Snack
Cuisine American
Keyword banana, banana bread, muffins
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Rest Time 15 minutesminutes
Total Time 45 minutesminutes
Servings 6muffins
Author Katiebird Bakes
Ingredients
1cup (125g)all-purpose flour
1/2teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspooncinnamon
1/4teaspoonsalt
1/4cup (56g)unsalted butter, melted (can substitute with a neutral oil)
1overripebanana(will equal 85-100g or about 1/2 cup mashed banana)
1/3cup (66g)brown sugar, packed
1largeegg
1/2teaspoonvanilla extract
1/2cup (85g)dark or semisweet chocolate chips(optional)
1Tablespoon (12g)turbinado or granulated sugar(optional, for sprinkling on top)
Instructions
Preheat the oven to 425°F (218°C). Line or grease every other cup of a 12-cup muffin tin (recipe makes 6 muffins; using every other cup creates better air flow and taller muffins).
In a medium bowl, whisk together dry ingredients: flour, baking soda, baking powder, cinnamon, and salt. Set aside.
In a large microwave-safe bowl, melt the butter. Add banana and mash thoroughly with a whisk or fork. Whisk in the brown sugar, egg, and vanilla extract until smooth.
Add the dry ingredients to the bowl with the wet and stir together until a batter forms. Stir until just incorporated; do not overmix. Fold in chocolate chips or other add-ins, if using.
Optional: Let batter sit at room temperature for 15-20 minutes before scooping for tallest muffins.
Spoon the batter equally into the 6 muffin cups. Top each with a generous sprinkle of turbinado or granulated sugar, and more chocolate chips if desired.
Bake for 5 minutes at 425°F (218°C), then decrease the oven temperature to 350°F (180°C) WITHOUT opening the oven door, and bake for 12-15 more minutes until domed and set. A toothpick inserted in the center should come out clean or with just a couple crumbs attached.
Let cool for a few minutes and enjoy!
Notes
Storage: baked muffins keep well when covered at room temperature for 1-2 days, or in the refrigerator for up to 1 week.Freezing: baked muffins can be frozen, well-wrapped, for up to 3 months. Set out on the counter to thaw for an hour or warm for 30 seconds in the microwave.Different add-ins: 1/2 cup of nuts, dried fruit, or blueberries would all work well in place of the chocolate chips.Double the recipe for 12 muffins instead of 6.Mini muffins: this recipe will make 12 mini muffins; bake for 8-10 minutes at 375 degrees F (check often for doneness as they will bake quickly).Make gluten-free: sub an equal volume (1 cup) or weight (125 grams) of an all-purpose GF flour mix with xanthan gum.