Deliciously soft and tender Small Batch Banana Muffins. This simple mix and stir recipe makes just six bakery-style banana muffins. Plus I’ll share my tips for making domed, high top muffins. No electric mixer needed.
Six perfect, bakery-style Banana Muffins 💙
Soft and tender on the inside, these beautiful, high top muffins come together in minutes – no electric mixer needed. Filled with mashed banana and warm spices, they’re moist and sweet, with a crunchy muffin top.
We can’t get enough!
Why you will love this recipe
- They’re quick and easy to make
- You don’t need an electric mixer
- They’re super soft and fluffy inside
- Just look at those bakery-style muffin tops
recipe testing
After receiving so much positive feedback from our Small Batch Chocolate Muffins, I couldn’t wait to share another scaled-down muffin recipe with you.
I absolutely love muffins, but for those of us with smaller households, six muffins is plenty. And unlike other baked goods which can keep well for days, muffins really are at their best on the day they are made.
So I knew Small Batch Banana Muffins would go down a treat. And seeing as I already had my tried and true Banana Nut Muffin recipe, I figured it wouldn’t be too tricky to replicate. But just like my Small Batch Brownies, this recipe was surprisingly hard to get just right.
What I wanted: I was looking for a domed muffin, with a crunchy top and a soft and moist centre bursting with banana flavour.
When recipe testing, the biggest problem I had was ensuring these muffins were soft and moist inside. Just like cake, we have a strict no dry muffin policy around here. After nine attempts (yes nine), I learnt a few important lessons.
First, I discovered just how crucial the ratio of dry ingredients to wet ingredients is when making muffins. Unlike cake, muffins typically have a high ratio of flour to wet ingredients like oil, milk and banana. It’s why muffins have a different structure (think tall, domed tops and a crunchy exterior) and why they can be tough if overmixed.
In my case, I noticed that too little banana, made the muffins dry and bland, and too much milk caused them to be too wet and cake-like – losing that crunchy muffin top. The ripeness of the bananas also really impacted the overall flavour (more on that below).
But once we got the ratio just right, along with the correct baking time and temperature, the results were PERFECT. Six soft and sweet Banana Muffins with crunchy bakery-style tops and tender banana-filled centres.
how do I make high top muffins?
The two muffins above were baked using the SAME muffin batter. They were baked in the same pan for the same amount of time. But the one to the left spilled out to the sides, while the one to the right rose nice and tall. What was the difference?
The oven temperature. The muffin to the right was baked in a hot oven for the first five minutes, the temperature was then reduced. The muffin to the left was baked in a moderate oven for the entire time.
You can see the initial heat helped the muffin on the right to rise quickly, creating that domed top. You can also see it created a crisp, crunchy, golden exterior.
It goes to show the smallest things can make a big impact on the end result in baking.
Why do I need overripe bananas?
Have you ever wondered why many recipes for Banana Bread and Banana Cake call for overripe bananas? It’s because ripe bananas have much more flavour and can add more sweetness and moisture to your baked goods.
As bananas ripen, the starches break down and convert to sugar, causing the banana to be much sweeter and aromatic.
If you’ve ever had a tasteless banana cake or muffin, chances are your bananas weren’t ripe enough.
In short, the more spotty and smelly your bananas, the better!
tips for making perfect banana muffins
- Make sure your bananas are RIPE. Smelly, spotty, even black bananas will add lots of flavour, sweetness and moisture.
- Mash your bananas REALLY well. No one wants big chunks of smooshy banana in their muffins. Mash them very well with a fork.
- Don’t overmix your muffin batter. Use a spatula to gently fold your muffin batter until combined. Overmixing will result in tough, dry muffins.
- Fill your muffin pan right to the top. This will help you create high top, bakery-style muffins.
- Use a hot oven initially. An initial burst of heat will help your muffins quickly rise, creating domed muffin tops.
- Don’t overbake your muffins. Bake your muffins just until they spring back lightly to the touch.
FrEquently asked questions
Yes! These muffins freeze well.
Not at all! You can leave them out completely. Or stir through a handful of pecans or walnuts instead.
I specially designed this recipe to make just six perfect muffins. If you want a full batch of 12, try my regular Banana Muffin recipe.
More small batch recipes
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Let’s Bake
Small Batch Banana Muffins
Six soft and tender Banana Muffins.
Ingredients
- 140 grams (1 cup) plain flour or all purpose flour
- 60 grams (1/3 cup) brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
- 60 ml (1/4 cup) vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 30 ml (2 tablespoons) full fat or whole milk
- 180 grams (3/4 cup) mashed banana, (2–3 overripe bananas)
- Demerara sugar or turbinado sugar, to sprinkle, optional
- Chocolate chips, to sprinkle, optional
Instructions
- Preheat oven to 200 C (390 F) standard / 180 C (350 F) fan-forced. Grease six holes of a 6 or 12-hole muffin pan well with butter or spray lightly with oil.
- In a large mixing bowl, add flour, sugar, baking powder, cinnamon, nutmeg and salt and whisk gently.
- In a small mixing bowl, add oil, egg, vanilla and milk, and whisk briefly just to break up the egg yolk.
- Make a well in the middle of your dry ingredients, add the wet ingredients, along with the mashed banana. Fold until the mixture is just combined – be careful not to overmix or your muffins will be tough.
- Spoon out the mixture into your prepared muffin tin. Sprinkle each muffin with sugar and chocolate chips, if using.
- Bake muffins for 5 minutes before turning down the heat to 180 C (350 F) standard / 160 C (320 F) fan-forced. Bake muffins for a further 13-15 minutes or until golden on top.
Notes
Bananas: You’ll need approximately 2 large bananas or 3 small ones. Make sure you have 3/4 cup mashed banana in total (any less and your muffins will be dry). The more overripe your bananas, the more flavour they will add to your muffins. Be sure to mash them really well so there’s no big chunks of banana.
Mix-ins: Feel free to add chocolate chips and/or chopped pecans or walnuts. Gently fold through 1/2 cup of mix-ins before spooning batter into muffin pan.
Rachel Steventon says
These are THE BEST banana muffins I’ve made and I’ve tried many recipes. Absolutely beautiful. Moist but not mushy, and the Demerara sugar on top gives just enough sweetness. Makes exactly 6 which is perfect for just the 2 of us.
1 for me 5 for hubby (over a few days lol)
Delicious. Thanks for sharing.
★★★★★
Jessica Holmes says
I love hearing that Rachel! Thank you so much for your kind review!
Jo says
I made these tonight. They turned out lovely. Delicious and very easy. I used muffin cases to line the tin.
★★★★★
Jessica Holmes says
I’m so glad you enjoyed them Jo!
Ky says
I tried this recipe. Great flavor and easy to make. Few things: I used 4 bananas and I think this made my batter “wetter” than this recipe. When I took my muffins out of the pan, the bottoms were very moist. I had to taste it to make sure it was fully cooked (which they were). I think the extra banana changed the texture. I also sprayed my muffin pan with Pam baking spray with flour and butter.
I also sprinkled chopped walnuts on top of the muffins. I used the 5 min @350 degrees/15 min @320 degrees trick. I didn’t get the same results as the author. My muffins came out looking more so like the muffins in the left picture vs the right. It could have been due to the weight walnuts but am unsure. Overall, a great recipe!
Note to author: It is a bit confusing on when to add the mashed banana. I added it with my wet ingredients but it’s not very clear in the instructions. There isn’t a “mash the banana” step and someone who isn’t use to baking may be thrown off by this.
★★★★★
Jessica Holmes says
Thanks for your feedback Ky! Adding more bananas will definitely alter the texture, making the muffins flatter and more dense. I’d try stick to the suggested mashed quantity next time if you can.
Chloe says
I had Home Economics for school and this was a lot of help. Thank you guys!
★★★★★
Jessica Holmes says
So welcome!
Armin says
Hi Jess! What size of muffins does the recipe makes? Many thanks!
Jessica Holmes says
Hi Armin, this recipe makes 6 regular-sized muffins using a standard 6- or 12-hole muffin pan.
Tyler says
Can extra virgin oil be used instead of vegetable oil?
Jessica Holmes says
Yes but the taste of olive oil will come through – a light or mild tasting olive oil would be best. Or try another flavourless oil like grapeseed.
Suzy says
I’ve baked for many years but gave up on making muffins because they never turned out well. Liked your clear directions and reasons for them. What contributed to my first light, moist and flavorful batch of muffins ever? Weighed the flour and sugar, lightly mixed the wet and dry ingredients together leaving a few streaks of the flour mix visible just as described in your recipe.
Small batch recipes great and you can still share some with a neighbor or friend.
Many thanks for your efforts!
★★★★★
Jessica Holmes says
I’m so happy to hear that Suzy! So glad you enjoy the recipe and the few little tips. Sounds like you nailed the recipe.
Hayley says
These are the best high-top muffins! So delicious every time!!
★★★★★
Jessica Holmes says
Yay! Love hearing that!
Ligene says
Can’t wait to bake these muffins!
Would like to ask you a question,I don’t have cinnamon and nutmeg, will it be okay if I add more vanilla?
Jessica Holmes says
You sure can!
ligene says
Thanks Jessica! The muffins were awesome. The house was filled with aroma. It’s so yummy, we love it! Definitely gonna make this recipe again this weekend. Thanks for sharing this amazing recipe!
★★★★★
Jessica Holmes says
Hooray! So glad you enjoyed them!
Deborah says
Hi Jess
The muffins look delicious. Thank you for sharing. I’m going to make to use up my very ripe bananas that will now be soft and sweet and full of yumminess. It’s pleasing to find a small batch of muffins to bake. Would you class them as jumbo bakery style muffins or just standard size? I don’t have a jumbo muffin tin which is a tin I do need to purchase!
Jessica Holmes says
Hi Deborah, I’m excited you are going to try these! They are just regular sized muffins. I just use a regular 12-hole muffin pan for these. I hope that helps!
Azian says
Thanks for this recipe Jessica! A quick question: Can i add blueberries? Thank you again!
Jessica Holmes says
Yes absolutely! Just gently add them into the batter as the last step. If you use frozen blueberries, add them frozen – do not thaw them.
Cat 🐱 says
Way to go! Working out a PERFECT muffin recipe! Although I freeze most of my baking, for snacks later in the day/months, I love that I can whip up a small batch.
So far I’ve tried the chocolate and banana muffins, and 💕 LOVE ❤️ the tips on weighing the flour, raising the temperature for a few minutes, etc.
I recently bought a silicone muffin pan and these muffins come out perfectly when pre-buttered! After 57 years of marriage, I finally LOVE how my baking is turning out! All because of you skillful recipes and a silicone pan!🥮🧁🤗
★★★★★
Jessica Holmes says
I’m so glad to hear that Cat! Thank you for your lovely feedback. Sounds like you are absolutely nailing the muffin recipes! Well done!
Chris says
Thank you heaps for this recipe so light and fluffy best I have made but can you tell me in weight for butter rather than cup size going to try cinnamon rolls next( small size ) Keeping to you are all your recipes are so GOOD THANKS HEAPS
Jessica Holmes says
So glad you enjoyed them Chris! These muffins don’t have butter, so I’m not sure what measurement you are after? I hope you love the cinnamon rolls too!
Kate says
Wow! I’ve probably tried as least ten different recipes for banana muffins – with this recipe I think I’ve finally found “the one.” Super easy to make, great flavor, and I finally got the crunchy top I’ve been searching for! Thank you so much!
★★★★★
Jessica Holmes says
Yes! Love hearing that Kate!
Josh says
I really enjoyed these! And love that it just made six muffins.
★★★★★
Jessica Holmes says
So glad you enjoyed them Josh!