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Small-batch banana muffins

by MASTER

Quick recipe to turn two ripe bananas into six muffins when you want a fresh snack or simple breakfast; works any time you have 30–50 minutes. Use this when you have limited ingredients and a single oven rack available.

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What's inside

Small-batch banana muffins

Quick recipe to turn two ripe bananas into six muffins when you want a fresh snack or simple breakfast; works any time you have 30–50 minutes. Use this when you have limited ingredients and a single oven rack available.

⏱ 50 min★ Easy
Target

Two overripe bananas on the counter, basic baking staples nearby, a cold oven, and an empty 6-cup muffin tin.

Obstacle

Only two ripe bananas and scaled-down quantities are needed, so I need accurate small-batch measurements; I also must preheat the oven while I finish prep to keep total time short.

Expectation

Six golden banana muffins are baked, cooled enough to handle, and the countertop is wiped with used dishes placed in the sink.

Materials
  • • Ripe bananas — 2 piece
  • • All-purpose flour — 1.25 cup
  • • Granulated sugar — 0.33 cup
  • • Baking powder — 1 tsp
  • • Baking soda — 0.5 tsp
  • • Salt — 0.25 tsp
  • • Egg — 1 piece
  • • Vegetable oil or melted butter — 0.33 cup
  • • Milk — 0.25 cup
  • • Optional mix-ins (chopped nuts or chocolate chips) — 0.25 cup
  • • Paper muffin liners — 6 piece
Tools
  • • Oven — 1
  • • 6-cup muffin tin — 1
  • • Mixing bowls — 2
  • • Whisk or fork — 1
  • • Rubber spatula or spoon — 1
  • • Measuring cups and spoons — 1 set
  • • Cooling rack — 1
Steps
  1. 01
    Preheat oven and prepare tin
    Preheat the oven to 350°F (175°C), place paper liners in the 6-cup muffin tin, and set the tin on the counter ready to fill
    ⏱ 5 min
  2. 02
    Measure dry ingredients
    Combine flour, sugar, baking powder, baking soda, and salt in a bowl and whisk briefly to distribute the leaveners evenly
    ⏱ 10 min
  3. 03
    Mix wet ingredients and mash bananas
    In a second bowl mash the bananas with a fork, then add egg, oil (or melted butter), and milk and whisk until smooth
    ⏱ 5 min
  4. 04
    Combine batter and portion
    Pour wet into dry, stir until just combined (do not overmix), fold in optional mix-ins, then divide batter evenly into the six liners using a spoon or scoop
    ⏱ 25 min
  5. 05
    Bake, cool, and clean
    Bake on the middle rack for 18–22 minutes until a toothpick comes out clean, cool muffins in the tin 5 minutes then transfer to a rack and wipe the countertop, placing used bowls in the sink
    ⏱ 5 min