Small Batch Banana Muffins
These small batch banana muffins are moist, fluffy, and flavorful! They make the perfect light breakfast or snack. This recipe makes 6 bakery-style muffins and is a great way to use that one lone brown banana sitting on your counter.
Equipment
- 1 muffin tin 12-well
Ingredients
- 1 ¼ cup all purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
- 2 tablespoon unsalted butter melted
- 2 tablespoon vegetable oil
- ½ cup granulated sugar
- 2 tablespoon brown sugar packed
- 1 large egg room temperature
- ½ teaspoon vanilla extract
- 1 mashed banana extra ripe
- ¼ cup buttermilk room temperature
Instructions
- Preheat oven to 425°F/218°C. Line a 12-well muffin tin with 6 liners with one space between each and set aside.
- Whisk the flour, baking powder, cinnamon, and salt in a medium mixing bowl and set aside.1 ¼ cup all purpose flour, 1 ½ teaspoon baking powder, ½ teaspoon ground cinnamon, ½ teaspoon sea salt
- Add the melted butter, oil, granulated sugar, brown sugar, egg, and vanilla to a separate large mixing bowl and whisk until well combined.2 tablespoon unsalted butter, 2 tablespoon vegetable oil, ½ cup granulated sugar, 2 tablespoon brown sugar, 1 large egg, ½ teaspoon vanilla extract
- Whisk in the mashed banana and buttermilk until everything is smooth with few lumps.1 mashed banana, ¼ cup buttermilk
- Fold the dry ingredients into the wet ingredients using a rubber spatula until no dry streaks of flour remain. It's ok if there are some lumps.
- Scoop the batter into each muffin liner. Fill each liner ¾ full and sprinkle coarse sugar on top if desired.
- Bake at 425°F/218°C for 5 minutes, reduce the heat to 400°F/204°C, and bake for 10-15 more minutes. The muffins are done when the tops are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from the oven and let cool on the counter for 10 minutes. Take the banana muffins out of the pan and transfer them to a wire cooling rack to cool for 30 more minutes and enjoy.
Video
Notes
Make sure the banana is extra ripe with lots of brown spots and no hints of green.
Don't overmix. Overmixing causes tough, gummy muffins.
Fill the muffin liner ¾ of the way full or they might overflow.
Storage: The muffins will stay fresh for 3-4 days in an airtight container at room temperature. Don't refrigerate them since the low-humidity environment can dry them out.
Freezing: Let the muffins cool to room temperature and transfer to a freezer-safe bag or container. Freeze for up to 3 months.
Nutrition
Serving: 1muffinCalories: 273kcalCarbohydrates: 45.8gProtein: 3.3gFat: 9gSaturated Fat: 3.3gPolyunsaturated Fat: 2.9gMonounsaturated Fat: 2.1gTrans Fat: 0.2gCholesterol: 11.1mgSodium: 312.9mgPotassium: 120mgFiber: 1.3gSugar: 23.5gVitamin A: 146.2IUVitamin C: 1.7mgCalcium: 81.6mgIron: 1.4mg
Tried this recipe?Let us know how it was!