Small Batch Banana Muffins (One Banana)

A banana muffin on a wood plate, cut in half to reveal a moist crumb studded with walnuts.

Small Batch Banana Muffins (One Banana)

These small batch banana muffins make six moist,bakery-style muffins with one ripe banana, melted butter, brown sugar, and sour cream. Walnuts add texture, a cinnamon sugar topping adds crunch, and they’re ready in just under 30 minutes.

Prep Time10

Cook Time19

Total Time29

Course: Breakfast, Snack

Cuisine: American

Servings: Muffins

Calories: 244kcal

Author: Erin Cernich

Equipment

Ingredients

½ cup very ripe banana, mashed one large
¼ cup unsalted butter, melted
6 tablespoons light brown sugar, packed
1 large egg, room temperature
1 ½ tablespoons full fat sour cream, room temperature
1 teaspoon vanilla extract
¾ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
½ teaspoon ground cinnamon
⅛ teaspoon ground allspice
¼ cup walnuts, chopped
2 to 3 teaspoons cinnamon sugar optional to sprinkle on top

Instructions

Preheat the oven to 425F degrees and adjust the oven rack to the middle position. Line a muffin pan with 6 muffin/cupcake liners.
In a small mixing bowl, add the ripe banana(s) and smash with a fork. A few small chunks are ok. Measure out 1/2 cup.

If you use 2 small bananas (about 6 inches long), you'll probably have leftover mashed banana. Use it in a smoothie!

In a medium mixing bowl, add the mashed banana, melted butter, sugar, egg, sour cream, and vanilla. Use a whisk or spatula to mix well.
1/2 cup very ripe banana, mashed, 1/4 cup unsalted butter, melted, 6 tablespoons light brown sugar, packed, 1 teaspoon vanilla extract, 1 large egg, room temperature, 1 ½ tablespoons full fat sour cream, room temperature
Set a fine mesh strainer over the bowl. Add the flour, baking powder and baking soda, salt, and spices. Sprinkle the dry ingredients over the wet. This removes lumps and evenly distributes the ingredients. Mix the batter until no flour streaks remain. Fold in the walnuts until just combined.
3/4 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/8 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground allspice, 1/4 cup walnuts, chopped
Equally divide the batter into the prepared liners. A cookie scoop will help to get even portions. Sprinkle the tops with cinnamon sugar.
2 to 3 teaspoons cinnamon sugar
Bake the muffins at 425F degrees for 5 minutes, then with the muffins still in the oven and the door closed, reduce the heat to 350F and bake for 14 to 16 additional minutes, or until a toothpick inserted in the middle comes out mostly clean. Cool the muffins in the pan set on a wire cooling rack for 10 minutes. Then transfer them to the rack to cool completely.

The short burst of high heat is what gives the muffins their muffin top.

Store the muffins in a covered container at room temperature for up to 3 days. The muffins can be reheated in the microwave for a few seconds and topped with a pat of butter.

Notes

Serving Size - The small batch recipe is easily doubled.
How Many Bananas? One large (approx. 8-inch) banana will yield a 1/2 cup of mashed bananas. As will 2 small (approx. 6-inch) bananas.
Freezing - Wrap the muffins individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months, and thaw at room temperature.

Nutrition