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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.
Course Breakfast, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 muffins
Calories 169kcal
Author Tracy


  • 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
  • teaspoon salt
  • teaspoon cinnamon
  • Pinch of nutmeg
  • cup chocolate chips (optional)


  • 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!


  • 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. 
Approximate nutritional information does not include optional chocolate chips.


Calories: 169kcal