Have one spotty banana sitting in the fruit bowl that you’re unsure what to do with? Problem solved - make these one banana muffins.
Yes, all you need is one banana to make these small batch banana muffins!
I’ve always been passionate about ensuring no brown banana ever goes to waste! I have several banana muffins recipes that use two or four bananas, but I thought we needed a special recipe that puts that one lone banana we’re sometimes left with to good use!
These muffins are absolutely scrumptious and are perfect for when you want a sweet treat but don’t want to make a recipe that yields 12 muffins! This recipe will give you 5 muffins, and if that’s still too many rest assured you can freeze them.
WHY YOU’LL LOVE THIS RECIPE…
Quick & easyOnly need one bananaSmall batch - only makes 5 muffins (great for portion control!)
Got a lot of spotty bananas? Check out these 12 Ripe Banana Recipes to Use Up Your Bunch. Or if you’re worried you won’t have time to use them up follow this guide on How to Freeze Bananas.
WHAT YOU’LL NEED
Here’s what you’ll need to make these banana muffins (full measurements listed in the printable recipe card below)…
Ripe Banana - the darker and spottier, the better. Egg - you’ll only need the egg white, no yolk!Olive OilBrown SugarVanilla ExtractCinnamonSaltSelf Raising Flour - OR use All Purpose Flour and Baking Powder instead. You’ll need ¾ teaspoon of baking powder and ⅓ cup of all purpose flour. Chocolate Chips
HOW TO KEEP MUFFINS FROM STICKING TO THE PAN
There’s nothing worse than making a delicious batch of freshly cooked muffins and finding that they stick to the pan! Here’s a few easy ways to make sure you don’t encounter this problem…
HOW TO MAKE ONE BANANA MUFFINS - STEP BY STEP
Preheat the oven to 180C / 350F and grease the muffin tray. Mash banana in a large mixing bowl, then add egg white, brown sugar, olive oil and vanilla. Stir well to combine. Sprinkle flour, salt and cinnamon on top and fold together until just combined. Mix chocolate chips with ½ teaspoon of flour, then fold into the mixture. Divide the mixture evenly into 5 muffin cups, then bake for 15 minutes or until muffins are golden and a skewer comes out clean. Leave to cool in the pan for 5 minutes, then move to a wire rack to cool completely.
HOW TO STORE MUFFINS
Once cooled, store muffins in an airtight container lined with paper towel at room temperature for up to 3 days. Or store them in the freezer in an airtight container or ziplock bag for up to three months.
TOP TIPS FOR MAKING THIS RECIPE
Only use a very ripe banana for this recipe. The spottier and darker, the better. This will ensure there’s plenty of flavour and sweetness in the muffins without needing to add excessive amounts of sugar. You can make these with or without chocolate chips. Feel free to experiment with your favourite add-ins - walnuts, blueberries etc. If you are using chocolate chips, toss them with some flour before adding them to the mixing bowl to stop them from sinking.
MORE BANANA RECIPES
Buttermilk Banana BreadBanana Coconut MuffinsMini Banana Bread LoavesHealthy Banana PancakesLow Sugar Banana BreadMini Banana MuffinsHealthy Banana Chocolate Chip Muffins
If you’ve tried these One Banana Muffins I’d love to hear how you enjoyed them! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes.
FLOUR - You can use All Purpose Flour and Baking Powder instead. You’ll need ¾ teaspoon of baking powder and ⅓ cup of all purpose flour.
Only use a very ripe banana for this recipe. The spottier and darker, the better. This will ensure there’s plenty of flavour and sweetness in the muffins without needing to add excessive amounts of sugar. You can make these with or without chocolate chips. Feel free to experiment with your favourite add-ins - walnuts, blueberries etc. If you are using chocolate chips, toss them with some flour before adding them to the mixing bowl to stop them from sinking.Once cooled, store muffins in an airtight container lined with paper towel at room temperature for up to 3 days. Or store them in the freezer in an airtight container or ziplock bag for up to three months.
