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Small Batch Banana Muffins

Course Bread
Cuisine American
Keyword 6 muffins recipe, banana muffins, muffins for one, use up bananas
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 muffins
Six tender banana muffins made with two overripe bananas, one whipped in and one folded in for little bits of banana.

Ingredients

  • ½ cup sugar
  • 2 overripe bananas
  • 6 tablespoons salted butter melted
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

Directions

  • Heat the oven to 350°F. Grease or line 6 cups of a muffin pan.
  • Mash one banana with a fork, leaving a few small lumps, and set it aside. In a mixing bowl, beat the second banana with the sugar for 35 to 40 seconds, until smooth and pale.
  • Beat in the melted butter, egg, and vanilla.
  • Mix in the flour, baking soda, and salt just until the flour disappears. Fold in the mashed banana, keeping the little pieces.
  • Fill each muffin cup about three-quarters full. Bake for 20 to 25 minutes, until a toothpick comes out clean. Let them cool in the pan for 5 minutes, then move them to a rack.

Nutrition

Serving: 103g | Calories: 293kcal | Carbohydrates: 42g | Protein: 4.1g | Fat: 13g | Saturated Fat: 7.7g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 415mg | Potassium: 182mg | Fiber: 1.6g | Sugar: 22g | Vitamin A: 441IU | Vitamin C: 3.4mg | Calcium: 15mg | Iron: 1.3mg

Nutrition is an estimate per serving from USDA FoodData Central, for 6 muffins. Brands and portions vary, so use it only as an approximation.