These small batch one bowl banana muffins are super quick and easy to make but are still ultra moist. This recipe yields just 7 muffins, so you won't have to worry about leftovers. They taste JUST like banana bread, but have those tall, bakery-style muffin tops!
Remember those early days of quarantine when everyone and their mom was making banana bread? Yeah, tbh I don't really get the hype. Banana bread is good and all, but BANANA MUFFINS are better in every way! They take a third of the time to bake, can be served warm (banana bread falls apart if you slice it out of the oven), and are way cuter.
Even better, this recipe is made in ONE BOWL, no mixer needed, and only takes 20 minutes of prep! And it's small batch, so you only need 2 bananas and don't need to worry about leftovers. Yessss!!
If you love this recipe, also try my small batch lemon poppy seed muffins and small batch chocolate chip muffins!
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Ingredients
- Bananas: My #1 tip is to always use overripe bananas! If yours aren't brown yet, here are some ways to quickly ripen bananas. You will need 240 grams for this recipe, which is about 2 bananas.
- Brown sugar: Using brown sugar instead of white sugar creates softer, moister muffins with more flavor.
- Butter: We use melted butter in this recipe, so you don't need to cream it with an electric mixer.
- Sour cream: Plain full-fat Greek yogurt can be used instead.
- Egg
- Flour
- Baking powder & baking soda
- Vanilla, salt, & cinnamon
- Chocolate chips: Chocolate and banana is SUCH a great combo, but you can leave the chocolate chips out or swap pecans, walnuts, or any other mix-in.
- Coarse sugar: A sprinkle of coarse sugar on top adds a delicious crunch.
Step By Step Instructions
STEP 1: Whisk wet ingredients. In a large bowl, whisk the mashed bananas, brown sugar, melted butter, sour cream, egg, and vanilla.
STEP 2: Combine dry and wet ingredients. To the wet ingredients, add the flour, baking powder, baking soda, cinnamon, and salt.
STEP 3: Chill the batter. Refrigerate the batter for at least 30 minutes- this helps the muffins form those bakery-style tops. Meanwhile, preheat your oven to 425˚F (218˚C).
STEP 4: Scoop the batter. Scoop the batter using a large cookie scoop all the way to the top of 7 paper liners. Top with extra chocolate chips and coarse sugar.
STEP 5: Bake. Bake for 5 minutes at 425˚F (218˚C) before lowering the temperature to 350˚F (177˚C) for the remaining 14-17 minutes.
STEP 6. Cool and serve. Allow the muffins to cool for at least 5 minutes, then remove from the pan and enjoy.
FAQ
While I am no nutritionist or dietician, these muffins are still loaded with brown sugar, white flour, and chocolate chips, so they are definitely a treat!
You can definitely double this recipe for a full batch of muffins!
Make sure to NOT over-bake them! A few moist crumbs on the toothpick is fine. Also, follow the recipe exactly- swapping ingredients (like butter for applesauce, sugar for stevia, etc) will give you different results!
Mashing bananas on a plate is easiest because it's a flat surface, but if you wanna cut down on dirty dishes, just do it in the same mixing bowl you'll make the batter in. Use a fork or potato masher to mash them up.
Expert Baking Tips
- Rest the batter. Let the batter rest in the fridge for at least 30 minutes before scooping and baking for ultra tall muffins.
- Use overripe bananas. Use those ugly, super brown bananas you've got lying around. Overripe bananas will make the muffins sweet and flavorful.
- Start at a high oven temp. To make your muffins quickly dome up, start at 425°F (218°C) for 5 minutes before lowering to 350°F (177°C) for the remainder of the bake time.
Storing and Freezing Instructions
Store leftover muffins in an airtight container once they are completely cooled. They will keep at room temperature for a few days. You can also cover and freeze the muffins for up to 2-3 months. Thaw overnight in the fridge, then bring to room temperature or warm up in the microwave before serving.
More Small Batch Recipes You'll Love
Leave a STAR REVIEW below if you try this recipe! Tag me on Instagram @treatsbytalija and for more ideas, check out the other desserts on my blog!
PrintSmall Batch One Bowl Banana Muffins
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 15 minutes
- Yield: 7 muffins 1x
- Category: muffins, small batch
- Method: baking
- Cuisine: American
Ingredients
- 240 grams mashed ripe banana
- 90 grams light brown sugar
- 57 grams (½ stick) unsalted butter, melted
- 40 grams sour cream, at room temperature
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 130 grams all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 130 grams semi-sweet chocolate chips, plus more for topping
- Coarse sugar for topping, optional
Instructions
- In a large bowl, whisk the mashed banana, brown sugar, butter, sour cream, egg, and vanilla until combined.
- Add the flour, baking powder, baking soda, cinnamon, and salt, and whisk or stir until a thick batter forms. Do not over-mix. Fold in the chocolate chips.
- Cover and refrigerate the batter for at least 30 minutes, and up to 2 days. This will help the muffins rise extra tall. Meanwhile, preheat oven to 425˚F (218˚C).
- Line a muffin pan with 7 paper liners. Scoop the chilled batter into the muffin tins, filling all the way to the top. Sprinkle on extra chocolate chips and coarse sugar, if using.
- Bake for 5 minutes at 425˚F (218˚C), then reduce temperature to 350˚F (177˚C) and bake for another 14-18 minutes. The muffins are done when a toothpick comes out clean or with a few moist crumbs.
- Allow muffins to cool for 5 minutes, then remove from the pan and serve warm or cool completely before enjoying.
Notes
- Quickly bring ingredients to room temp: Microwave the sour cream for 5-10 seconds. Place egg in a bowl with warm water for 10 minutes.
- You can leave the chocolate chips out if desired, or swap them with pecans, walnuts, or another mix-in.
Nutrition
- Serving Size: 1 muffin
- Calories: 387
- Sugar: 37.1 g
- Sodium: 151.6 mg
- Fat: 16.6 g
- Carbohydrates: 57.9 g
- Protein: 5.7 g
- Cholesterol: 46.1 mg
Keywords: small batch banana muffins, one bowl banana muffins, easy banana muffins
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