Name: One Banana, One Bowl Small-batch Banana Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 1 large very ripe banana; 1/4 cup granulated sugar ((50g)); 1 large egg white; 1 tablespoon vegetable oil; 2 teaspoons vegetable oil; 1/2 cup all-purpose flour ((60g)); 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 teaspoon cinnamon; 1 pinch nutmeg; 1/4 cup chocolate chips ((optional))

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There’s something incredibly comforting about the smell of freshly baked muffins wafting through the kitchen. If you’ve found yourself with a lone, very ripe banana sitting on your counter, you’re in luck! This One Banana, One Bowl Small-batch Banana Muffins recipe is your new go-to for a quick and delightful treat. Perfect for a breakfast on the go or an afternoon snack, these muffins are simple to whip up and require minimal cleanup. With just one bowl and a handful of ingredients, you’ll have soft, fluffy muffins that taste like they came from an artisanal bakery. Let’s dive into this delightful recipe!

Why This Recipe Is Reliable

This One Banana, One Bowl Small-batch Banana Muffins recipe is a winner for several reasons. First, it utilizes just one very ripe banana, making it an ideal solution for those moments when you have overripe fruit begging to be used. Second, the recipe is designed to be small-batch, which means you can enjoy fresh muffins without overwhelming your kitchen with leftovers. Lastly, the simplicity of the one-bowl method means you spend less time cleaning up and more time indulging in your delicious creations.

What Goes Into One Banana, One Bowl Small-batch Banana Muffins

Here’s what you’ll need to create these delightful muffins:

1 large very ripe banana – The star of the show, providing natural sweetness and moisture.
1/4 cup (50g) granulated sugar – Just the right amount to enhance the banana’s sweetness.
1 large egg white – This adds structure and helps the muffins rise.
1 tablespoon and 2 teaspoons vegetable oil – Provides moisture for a tender crumb.
1/2 cup (60g) all-purpose flour – The base of the muffins for that perfect fluffy texture.
1/2 teaspoon baking powder – Helps the muffins rise to perfection.
1/2 teaspoon baking soda – Works in tandem with the baking powder for a light and airy muffin.
1/4 teaspoon salt – Enhances the flavors of the other ingredients.
1/2 teaspoon cinnamon – Adds a warm, cozy note to the muffins.
Pinch of nutmeg – Complements the cinnamon for added depth.
1/4 cup chocolate chips (optional) – For those who want to take their muffins to the next level of deliciousness!

Gear Checklist

Before you start baking, make sure you have the following kitchen essentials:

Mixing bowl – A medium-sized bowl will do the trick.
Fork or potato masher – Perfect for mashing the banana.
Measuring cups and spoons – Accurate measurements are key!
Spatula – Great for folding in ingredients.
Muffin tin – A standard 6-cup muffin tin is ideal.
Oven mitts – Safety first when handling hot items!

From Start to Finish: One Banana, One Bowl Small-batch Banana Muffins

Now that you have your ingredients ready, let’s get baking!

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and prepare your muffin tin by greasing it lightly or using muffin liners.

Step 2: Mash the Banana

In your mixing bowl, take your very ripe banana and use a fork or potato masher to mash it until smooth. You want it to be creamy without any large chunks.

Step 3: Mix in the Wet Ingredients

Add the granulated sugar, egg white, and vegetable oil to the mashed banana. Stir until well combined, ensuring that the mixture is smooth and slightly frothy.

Step 4: Combine the Dry Ingredients

In the same bowl, add the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix; a few lumps are perfectly fine.

Step 5: Add Chocolate Chips (Optional)

If you’re using chocolate chips, fold them into the batter now, ensuring they are evenly distributed.

Step 6: Fill the Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. This allows room for the muffins to rise without overflowing.

Step 7: Bake

Place the muffin tin in the preheated oven and bake for about 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8: Cool and Enjoy

Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

Nutrition-Minded Tweaks

If you’re looking to make your One Banana, One Bowl Small-batch Banana Muffins a bit healthier, consider these tweaks:

Substitute half of the all-purpose flour with whole wheat flour for added fiber.
Replace granulated sugar with coconut sugar or a natural sweetener like maple syrup (adjust the liquid ingredients accordingly).
Add chopped nuts or seeds for a boost of healthy fats and protein.
Use unsweetened applesauce instead of vegetable oil for a lower-fat version.

Notes on Ingredients

Choosing the right banana is crucial for this recipe. The riper the banana, the sweeter and more flavorful your muffins will be. A banana with brown spots is perfect, as it indicates maximum sweetness and moisture. When it comes to flour, using all-purpose flour is standard, but feel free to experiment with gluten-free options if needed. For the oil, vegetable oil is a great choice, but you can also use melted coconut oil for a hint of tropical flavor.

Freezer-Friendly Notes

These One Banana, One Bowl Small-batch Banana Muffins are perfect for freezing! Once cooled, simply wrap each muffin individually in plastic wrap or place them in an airtight container. They can be stored in the freezer for up to three months. When you’re ready to enjoy one, just pop it in the microwave for a few seconds or let it thaw at room temperature.

Quick Q&A

Can I use more than one banana?

While this recipe is designed for one banana, you can double the recipe if you have multiple ripe bananas. Just make sure to adjust the baking time accordingly!

What if I don’t have egg whites?

You can substitute the egg white with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water, let it sit for a few minutes to thicken).

Can I make these muffins vegan?

Yes! Simply replace the egg white with a flax egg or applesauce and use a plant-based oil. Ensure your chocolate chips are dairy-free if you choose to add them.

How can I store leftover muffins?

Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze as mentioned earlier!

Hungry for More?

If you enjoyed these One Banana, One Bowl Small-batch Banana Muffins, you’ll love exploring more simple recipes that require minimal ingredients and effort. From delightful chocolate chip cookies to fluffy pancakes, there’s a whole world of baked goodness waiting for you. Remember, baking is all about experimentation and joy, so don’t hesitate to add your unique twist to each recipe!

With this quick and easy recipe for One Banana, One Bowl Small-batch Banana Muffins, you now have a reliable way to turn that overripe banana into a delicious treat. Happy baking!