One Banana, One Bowl Small-batch Banana Muffins
These perfectly delicious Small-batch Banana Muffins can be made with one banana, one bowl, and half an hour.
Servings 4 muffins
Calories 169kcal
Ingredients
- 1 large very ripe banana
- ¼ cup (50g) granulated sugar
- 1 large egg white
- 1 tablespoon and 2 teaspoons vegetable oil
- ½ cup (60g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ⅛ teaspoon cinnamon
- Pinch of nutmeg
- 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
- Doubling: If doubling, instead of using 2 egg whites, you can use a single whole egg.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days.
- Freezing: Individually wrap muffins in cling wrap and then store them in an airtight container or freezer bag in the freezer for up to 2 months. Allow them to come to room temperature before eating.
Nutrition
Calories: 169kcal