One Banana, One Bowl Small-batch Banana Muffins
User Reviews
4.9
One Banana, One Bowl Small-batch Banana Muffins
Description
The recipe calls for mashing a large very ripe banana, then mixing in sugar, egg white, and vegetable oil until just combined. Dry ingredients—flour, baking powder, baking soda, salt, cinnamon, and nutmeg—are gently stirred in to avoid overmixing. Optional chocolate chips can be folded in for added flavor. The batter is divided into four muffin cups and baked at 350°F for 18 to 25 minutes, until muffins are golden and a toothpick comes out mostly clean.
The result is a batch of tender, flavorful banana muffins with gentle spice notes and optional bursts of chocolate. They make a practical small-batch option for a quick banana treat with minimal ingredients and equipment.
Storing these muffins in an airtight container at room temperature keeps them fresh for up to three days. For longer storage, individually wrap and freeze them for up to two months. Using a whole egg instead of egg whites is possible when doubling the recipe for a larger batch.
Ingredients
- 1 banana large, very ripe
- ¼ cup granulated sugar 50g
- 1 egg large, white
- 1 tablespoon vegetable oil 2 teaspoons
- ½ cup all-purpose flour 60 g
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ⅛ teaspoon cinnamon
- nutmeg pinch
- ⅓ cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F and line a muffin pan with four liners (or grease).
- In a medium bowl, completely mash banana with a potato masher or fork. Add sugar, egg white, and oil. Stir with a spoon until just combined (mixture will still be lumpy).
- Add flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir until just combined. If desired, stir in optional chocolate chips.
- Divide mixture between the four prepared muffin cups, filling each about 2/3 of the way full. Bake for 18 to 25 minutes, until a toothpick inserted into the center of the muffins comes out mostly clean and the tops of the muffins begin to turn golden.
- Cool in the pan until cool enough to handle before transferring to a cooling rack to cool completely.
- Enjoy!
Notes
- When doubling the recipe, substitute two egg whites with one whole egg for simplicity.
- Store muffins in an airtight container at room temperature for up to three days to maintain freshness.
- For freezing, wrap muffins individually in cling wrap, then store in a sealed container or freezer bag for up to two months; thaw to room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4muffins
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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