Banana Muffins Recipe (Made With Only 1 Ripe Banana)

When you find yourself staring at 1 ripe banana on your kitchen counter and you are wondering what you can make with it, make this easy Banana Muffins recipe! Although most recipes call for 2-3 ripe bananas, this one is a small batch recipe that needs only a single banana!

Best of all it only takes 5 minutes to prepare! And that means that you can be enjoying these full size muffins in only 30 minutes!

The recipe makes four standard-size muffins, however you can also choose to make them in a mini muffin pan as well. In that case the recipe would yield approximately 12 mini muffins.

Just like when you make Zucchini Muffins you can enjoy these banana muffins as an ideal breakfast on the go, snack, dessert, or to fulfill that late-night sweet tooth craving. You can even freeze them to enjoy later when unexpected guests arrive.

So the next time that over ripe banana is sitting on the counter, do yourself a favor and turn them into these sweet muffins!

Why You Will Love This Recipe

These banana muffins are soft, moist, and packed with delicious banana flavor. However, there are many other reasons why you are going to love this 1 ripe banana muffins recipe.

Quick and Easy to Make: This recipe can be prepared in just a few minutes, making it perfect for busy mornings or when you’re short on time. With minimal preparation and cooking time, you can have fresh and delicious banana muffins ready to enjoy in less than 30 minutes.

Made with Simple Ingredients: Simple, easy-to-find ingredients that you likely already have in your pantry is used to make these muffins. With just a few basic baking staples and a single ripe banana you can whip up a batch of whenever you crave something sweet.

Perfectly Portioned for Small Batch Baking: This recipe yields just four standard-size muffins or approximately twelve mini muffins, making it perfect for small-batch baking.

Great for Using Up 1 Overripe Banana: If you have only 1 overripe banana lying around, this recipe is a great way to use it. Most banana muffins recipes call for 2-3 bananas but this small batch recipe is ideal when you have only 1.

Customizable with Favorite Additions: This recipe is an excellent base recipe for adding your favorite mix-ins, such as chocolate chips, walnuts, or raisins. You can also add a touch of spice, like nutmeg or ginger to enhance the flavor and aroma of the muffins.

How To Know When A Banana Is Overripe

An overripe banana will have several brown specs or spots on the peel. Once peeled it is very soft to the touch and may even been a bit mushy.

Although it is still safe to eat most people prefer to eat bananas that have a firmer texture. However, they are perfect to use in smoothies, oatmeal, and or course they can be used in baking recipes like this one.

An overripe banana has more sugar content when compared to green, or barely yellow bananas. That is why they make such delicious sweet breads and muffins.

How To Ripen A Banana Quickly

If you want to make this recipe but only have a green or solid yellow banana, no worries! There are a few methods that you can use to ripen it quickly.

One option is to place the banana in a paper bag with an apple or tomato. These fruits give off ethylene gas which speeds up the ripening process of the banana. The purpose of the paper bag is to trap the ethylene gas and help the banana ripen faster.

Another option is to place the banana in a warm area. Bananas ripen best at room temperature, but putting them in a slightly warmer area can speed up the process.

For example, you could place the banana on top of a refrigerator, near a sunny window, or in an oven that has been turned off but is still slightly warm.

It’s important to note that once a banana has ripened, it should be used as soon as possible. Overripe bananas can start to spoil quickly.

So, if you’re trying to ripen a banana quickly, keep an eye on it and use it as soon as it reaches the desired level of ripeness.

Banana Muffins Recipe Tips

Use Only An Egg White For This Small Batch Recipe: When making a small batch recipe, it is best to not use an entire egg as called for in larger batch recipes. However, because you want the same height and texture of those muffins it is best to use the egg white only in this recipe to get the desired results.

Use Whole Egg Instead: Although, if you don’t want the hassle of separating the egg white from the egg yolk you can use one medium whole egg instead. This will result in a slightly different texture and taste then using only egg white. However, it is still an excellent option for those who want to avoid going through the fuss of separating the egg.

Substitute Gluten-Free Flour: For those sensitive to gluten or who have celiac disease, substituting 1:1 gluten-free flour for all-purpose flour is a great option. This ensures that the muffins are gluten-free but have the same texture and taste.

Double the Recipe Ingredients with Two Ripe Bananas: If you have two ripe bananas, double the recipe ingredients and use one large egg instead. This is an excellent option for making more muffins or using two ripe bananas.

Use Vegetable Oil Instead of All-Natural Applesauce: All-natural applesauce is used to decrease the fat content of the muffins. Although, if you don’t have any on hand, you can use vegetable oil in its place. This will result in a slightly different texture and taste than all-natural applesauce. However it is still a great option if you want to make the recipe without heading to the store.

Best Way to Store 1 Ripe Banana Muffins

Once the muffins have cooled completely, store them in an airtight container at room temperature for up to 3 days. You can also extend their life by storing them in the refrigerator for up to 5 days.

They can also be frozen for up to 3 months. Thaw them at room temperature or in the microwave before serving.

This banana muffin recipe is a must-try for all banana lovers out there. Their soft and moist texture and delicious banana flavor will satisfy your cravings for a quick and easy treat.

1 Ripe Banana Muffins Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1 large over ripe banana
• ¼ cup granulated sugar
• 1 large egg white
• 2 Tablespoons all natural applesauce (or vegetable oil)
• ½ cup all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ⅛ teaspoon salt
• ⅛ teaspoon cinnamon

INSTRUCTIONS

Preheat oven to 350°F (175°C). Then grease 4 cups in a standard size muffin tin or line them with cupcake liners. Set aside.

In a medium bowl, completely mash the over ripe banana with a fork. Then add sugar, egg white, and applesauce (or vegetable oil) to the bowl. Stir with a spoon until just combined (some small chunks are okay).

Add flour, baking powder, baking soda, salt, and cinnamon to the wet mixture and stir until just combined.

Use a medium size cookie scoop, or two large tablespoons and divide the mixture between the four prepared muffin cups. Be sure to fill each about 2/3 of the way full.

Place the pan in the preheated oven. Bake for 18-25 minutes, or until a toothpick inserted into the center of the muffins comes out clean.

*For mini muffins, bake for 13-15 minutes. Yield: approximately 12 mini muffins.

Remove the pan from the oven. Let the 1 ripe banana muffins cool for 5 minutes in the pan. Then carefully remove each muffin and place on a cooling rack to cool completely.

Enjoy! Mary

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