30-Minute, Small Batch One Banana Muffins
I know you have just one banana wasting away on the counter right now. Instead of throwing it out, turn it into these small batch banana muffins! This is a one-bowl, no mixer recipe makes 6 bakery-style, sugar topped muffins in just 30 minutes. We love to see it!
Equipment
- Muffin pan
- Muffin liners
Ingredients
- 1 very ripe banana
- 56 grams melted unsalted butter, cooled (¼ cup)
- 105 grams brown sugar light or dark (½ cup, packed)
- 1 large egg, room temperature
- 1 ½ teaspoons pure vanilla extract
- 120 grams all-purpose flour (1 cup)
- ¾ teaspoon baking powder
- ¼ teaspoon Kosher salt
- 30 milliliters whole milk (2 Tablespoons)
- Raw sugar, for sprinkling
Instructions
- Preheat the oven to 400°F (204°C). Line a 12-cup muffin pan with 6 liners, spacing them out so there is an empty cup in-between each liner. (See the post for a visual example.)
- In a small bowl, use the tines of a fork to mash the banana until it's very smooth. You should end up with around 90-140 grams (⅓-½ cup) of mashed banana. Set aside.
- In a medium mixing bowl, add the cooled melted butter, brown sugar, egg, and vanilla extract. Whisk the mixture until it's thick and lighter in color, 2-3 minutes. Then, whisk in the mashed banana until smooth. The mixture may look a little curdled, but it'll smooth out.
- Add the all-purpose flour, baking powder, and salt. Using a rubber spatula, fold the dry ingredients into the wet ingredients until it's about 75% mixed. Then, add the milk, stirring just until the batter is combined and there are no more streaks of flour. The batter will be lumpy, that's ok! Optional - cover the bowl and let the batter rest for 20-30 minutes. This will help make the muffins extra tall!
- Use a cupcake scoop to divide the batter between the 6 muffin liners, filling them all the way to the top. Finish each muffin with a generous sprinkle of raw sugar.
- Bake the muffins at 400°F (204°C) for 5 minutes. Then, reduce the heat to 350°F (177°C) and bake the muffins for 11-12 more minutes, until an inserted toothpick has just a few moist crumbs. Let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy!
Notes
With small batch baking, I always recommend weighing ingredients with a scale instead of measuring cups. Even just a little extra flour can completely derail the recipe. But, if you don't have a scale, here's how to measure the flour. First, fluff it with a whisk. Spoon the fluffed flour into a measuring cup and level it off without packing it in.
I use ¼ teaspoon of Morton's Kosher salt in this recipe. If you use Diamond, increase it to ½ teaspoon.
The muffin batter should be lumpy but should not have big clumps of flour in it. Don't stress, the lumps will dissolve in the oven.
You want to fill the muffins all the way to the tippy top. Unlike cupcakes, the muffins won't over-flow! But, if you want to stretch this into 8 muffins, you can just fill them about ⅔-3/4 of the way.
Nutrition
Serving: 1muffinCalories: 244kcalCarbohydrates: 38gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 51mgSodium: 170mgPotassium: 148mgFiber: 1gSugar: 20gCalcium: 61mgIron: 1mg
Tried this recipe?Let us know how it was!