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Homemade One Banana, One Bowl Small-batch Banana Muffins photo

One Banana, One Bowl Small-batch Banana Muffins

These muffins are a quick and delightful treat! With just one banana and minimal cleanup, enjoy soft, fluffy goodness in no time.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 6 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 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)

Equipment

  • Mixing bowl
  • Fork or potato masher
  • Measuring cups and spoons
  • Spatula
  • Muffin tin
  • Oven mitts

Method
 

Directions:
  1. Step 1: Preheat your oven to 350°F (175°C) and prepare your muffin tin by greasing it lightly or using muffin liners.
  2. Step 2: 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.
  3. Step 3: 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.
  4. Step 4: 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.
  5. Step 5: If you’re using chocolate chips, fold them into the batter now, ensuring they are evenly distributed.
  6. Step 6: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
  7. Step 7: 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.
  8. Step 8: 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!

Notes

  • Ensure your banana is very ripe for maximum sweetness and moisture.
  • Feel free to experiment with whole wheat flour for added fiber.
  • These muffins freeze well; wrap individually for longer storage.