Moist Small Batch All-Banana Muffins

Small Batch Banana Muffins

I absolutely love small batch baking recipes. As someone who lives alone, being able to make smaller batches of baked goods is a godsend; it means fewer sweets are lying around for me to either overindulge in or waste (which was the inspiration behind my second cookbook, Simple Small Batch Baking).

This moist small batch all-banana muffin recipe is an easy (read: made with a whisk by hand) one-bowl recipe that yields 8 soft, tender muffins packed with banana flavor. They taste like banana bread (with a hint of cinnamon) but are much lighter. And while I enjoy them plain, you can totally add in nuts or chocolate chips.

Ingredients and Substitutions

You need some pretty basic pantry ingredients for these banana muffins:

• Bananas– You'll need 1¼ cups (284 grams) of mashed bananas, which is about 3-4 medium bananas. Ensure they're very ripe (the browner and spottier, the better!). Note: You can use frozen bananas; just be sure to thaw them at room temperature first and drain off any excess liquid before mashing and measuring.
• Butter– I tested this recipe using oil; however, I found that butter lent a nicer flavor while still keeping these muffins nice and moist. You can substitute it with an equal amount of any type of neutral oil!
• Sugar– You'll use 1/2 cup (100 grams) of granulated sugar and 1/4 cup (55 grams) of dark brown sugar. Feel free to replace the dark brown sugar with light brown sugar if that's all you have.
• Egg– Just one large egg is needed!
• Vanilla– Extract or vanilla bean paste can be used.
• All-Purpose Flour– Just 1½ cups (188 grams) is needed!
• Fine Sea Salt– The salt helps balance the sugar.
• Baking Soda + Baking Powder– Our leavening agents to help these muffins rise nice and tall.
• Cinnamon– For some extra flavor.
• Turbinado sugar– for sprinkling on top of the muffins before baking; this is optional, but it gives them that traditional bakery-style muffin look!

How to Make Small Batch Banana Muffins

Serving and Storage

Serving: These banana muffins need about 20 to 30 minutes to cool down; otherwise, you'll burn your tongue. You can serve them warm or at room temperature.

Storage: Leftover muffins should be stored in a paper towel-lined airtight container and kept at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze baked & cooled muffins for up to 3 months. Thaw in the fridge or at room temperature before enjoying. Warm up in the microwave if desired!

Tips for Making the Best Muffins

Here are a few tips for making the best muffins possible:

• Don’t overmix your batter. Overmixing causes the muffins to get tough and rubbery, which nobody wants. Mix until everything is *just* combined (a lumpy batter with *some* flour streaks is okay, honestly).
• Rest the batter. This tip is a game-changer! Let the batter rest for 15 minutes after it’s mixed, but before you scoop it into the muffin pan. During the resting period, starch molecules in the flour absorb the liquid in the batter, causing them to swell and give the batter a thicker consistency.
• Use a spring-loaded scoop to fill the muffin tins. You'll need to fill each one with 4½-5 tablespoons of batter. Anything less will result in squat muffins.
• Fill every other muffin cup. Line a 12-count muffin pan with six muffin liners (as pictured above), meaning you’ll only fill every other muffin well with batter. Filling every other cup allows the muffins to spread and dome without running into each other.
• Don’t overbake your muffins. Bake them just until a tester inserted in the middle comes out clean or with a few moist crumbs.

Remember to tag me @mikebakesnyc on Instagram and leave a rating and review below if you make these Moist Small Batch All Banana Muffins! Happy baking!