Moist Small-Batch Banana Muffins Recipe for Perfect Breakfast

Small Batch Banana Muffins

I love small-batch baking. Living alone, making fewer muffins means less waste and fewer temptations — which is why I developed this small-batch muffin method. These moist, all-banana muffins are a simple one-bowl recipe that yields eight soft, tender muffins packed with banana flavor. They have the familiar warmth of banana bread with a lighter, airier crumb and a hint of cinnamon. Eat them plain or fold in nuts or chocolate chips for extra texture.

Close up of banana muffin with a bite missing showing moist and tender crumb interior

Ingredients and Substitutions

Pantry basics are all you need:

Bananas – 1¼ cups (284 g) mashed, about 3–4 medium bananas. Use very ripe, spotted bananas for best flavor. Frozen bananas work if thawed and drained before measuring.
Butter – I prefer butter for flavor and moisture, but you can substitute an equal amount of neutral oil.
Sugars – ½ cup (100 g) granulated sugar and ¼ cup (55 g) dark brown sugar. Light brown sugar is an acceptable swap.
Egg – 1 large egg.
Vanilla – Extract or vanilla paste.
All-purpose flour – 1½ cups (188 g).
Salt – Fine sea salt to balance sweetness.
Leavening – Baking powder and baking soda to help the muffins rise.
Cinnamon – Adds warmth and complements the banana.
Turbinado sugar – Optional for sprinkling on top for a bakery-style finish.

Banana muffins stacked on top of each other

How to Make Small Batch Banana Muffins

Bananas being mashed by a whisk in a mixing bowl — Mash the bananas in a large mixing bowl.

Melted butter and one egg being whisked into the mashed bananas — Whisk in the melted butter, sugars, egg, and vanilla until combined.

Dry ingredients being whisked together in a mixing bowl — Whisk the dry ingredients together in a separate bowl.

Dry ingredients being whisked into the wet ingredients — Stir the dry ingredients into the wet until just combined, then let the batter rest for 15 minutes.

Muffin batter being scooped into a prepared muffin pan — Scoop the rested batter into a prepared muffin pan, filling to the top of each liner.

Turbinado sugar being sprinkled on top of muffin batter — Sprinkle turbinado sugar on top if desired, then bake.

Serving and Storage

Serving: Let muffins cool for 20–30 minutes before eating so the crumb sets and you avoid burning your mouth. They taste great warm or at room temperature.

Storage: Store leftover muffins in a paper towel–lined airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Baked and cooled muffins freeze well for up to 3 months; thaw in the refrigerator or at room temperature and warm briefly if you like.

Banana muffins inside a muffin pan with one muffin missing a bite and showing off the interior

Tips for Making the Best Muffins

Make your best muffins with these simple tips:

Don’t overmix. Stir until the batter is just combined — a few lumps and streaks of flour are fine.
Rest the batter. Let the mixed batter rest 15 minutes before scooping. This helps the flour hydrate and gives a thicker batter that bakes up taller.
Use a scoop. A spring-loaded scoop or a spoon helps portion the batter evenly. Aim for about 4½–5 tablespoons per muffin to get a nice dome.
Skip every other cup. Line a 12-cup pan but fill only every other liner so the muffins have room to rise and dome without crowding.
Don’t overbake. Remove the muffins when a toothpick comes out clean or with a few moist crumbs.

A stack of banana muffins with a bite missing from the top one.

Enjoy these moist small-batch all-banana muffins and, if you try them, share your results on social media.

Moist Small Batch All-Banana Muffins

These soft, buttery, and moist small-batch all-banana muffins are loaded with banana flavor and taste great plain or with add-ins. Makes 8 muffins.

Servings: 8 muffins

Calories: 279kcal

Author: Mike Johnson

Ingredients

284 g mashed bananas (about 3–4 medium ripe bananas)
85 g unsalted butter, melted
100 g granulated sugar (½ cup)
55 g dark brown sugar (¼ cup)
1 large egg
1 teaspoon vanilla extract
188 g all-purpose flour (1½ cups)
1 teaspoon baking powder
¾ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon fine sea salt
Turbinado sugar for topping (optional)

Instructions

In a large bowl, whisk together mashed bananas, melted butter, granulated sugar, dark brown sugar, egg, and vanilla until combined.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Pour the dry ingredients into the wet and stir until just combined.
Cover the bowl and let the batter rest 15 minutes. Meanwhile preheat the oven to 425°F (220°C) and line a 12-cup muffin pan with liners, filling only every other cup.
Spoon batter into the prepared pan, filling each cup to the top (about 4½–5 tablespoons per cup). Sprinkle tops with turbinado sugar if using.
Bake for 5 minutes at 425°F, then reduce temperature to 350°F (180°C) without removing the muffins and bake for 15–17 minutes more, until a toothpick comes out clean or with a few moist crumbs. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.

Notes

Storage: Store muffins in a paper towel–lined airtight container at room temperature up to 2 days or refrigerate up to 5 days. Freeze baked and cooled muffins up to 3 months.

Frozen Bananas: Thaw and drain excess liquid before measuring.

Add-ins: Stir in up to 1 cup total of chopped nuts or chocolate chips if desired.

Nutrition