Small Batch One Banana Muffins
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!
Servings 6 muffins
Ingredients
- 1 cup (125g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup (56g) unsalted butter, melted (can substitute with a neutral oil)
- 1 overripe banana (will equal 85-100g or about 1/2 cup mashed banana)
- 1/3 cup (66g) brown sugar, packed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup (85g) dark or semisweet chocolate chips (optional)
- 1 Tablespoon (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, wrapped individually and stored in a freezer bag, 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.
