This easy one-banana muffin recipe yields a small batch of moist, flavorful muffins. With only one tablespoon of refined sugar in the entire batch, these muffins are mostly healthy and packed with whole wheat flour and wheat bran. They’re a simple, satisfying way to start the day.
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As a lifelong baker and busy parent, I aim to prepare breakfasts that are both nutritious and convenient. This small-batch banana muffin recipe is perfect for using up a single ripe banana while keeping portions reasonable so you don’t end up with extra muffins lingering in the kitchen.
These one-banana muffins bake up incredibly moist with a slightly crunchy cinnamon-sugar top. They’re quick to make, don’t require a mixer, and use mostly wholesome ingredients like whole wheat flour and wheat bran for extra fiber.
Why You’ll Love This One-Banana Muffin Recipe
Small batch — makes six muffins, ideal when you want a just-right yield.
Mostly healthy — low in refined sugar and made with whole wheat flour and bran for added nutrition and fiber.
No mixer required — simply whisk and fold by hand.
Family friendly — kids and adults both enjoy these muffins.
Ingredients
Scroll to the recipe card below for exact measurements and the complete method.
- Wheat bran — adds fiber and extra nutrition.
- Whole wheat flour — keeps the muffins hearty and wholesome.
- Baking powder and baking soda — provide lift and a light crumb.
- Kosher salt — balances the sweetness.
- Ground nutmeg and vanilla — add warm flavor notes.
- Banana — one medium, very ripe banana (about ½ cup mashed). If bananas are small, use two.
- Honey — for natural sweetness.
- Coconut oil — adds moisture and a tender crumb.
- Egg — binds the batter and contributes structure.
- Milk — any kind, such as almond milk or 1% cow’s milk.
- Butter, brown sugar and cinnamon — combined for the crunchy topping.
Tip: Save or pin this recipe so you can make it again. It’s ideal when you have one lonely ripe banana to use up.
How to Make Six Muffins from One Banana
Preheat your oven and prepare a muffin pan with liners or a light coating of nonstick spray. Whisk the dry ingredients together in a large bowl: wheat bran, whole wheat flour, baking powder, baking soda, salt, and nutmeg.
In a separate bowl, combine the mashed banana, honey, egg, melted and cooled coconut oil, vanilla, and milk. Pour the wet ingredients into the dry and gently fold until just combined; be careful not to overmix. Let the batter rest for 10 minutes — this short rest helps the muffins rise taller.
Spoon or scoop the batter into the prepared muffin wells, filling them nearly to the top. Mix melted butter with brown sugar and cinnamon, then add about ½ teaspoon of this cinnamon-sugar topping to each muffin before baking.
Start baking at 425°F for 5 minutes to give the muffins an initial burst of heat that helps form a tall dome. Reduce the oven temperature to 350°F and continue baking for another 12–14 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Tips for Best Results
Use a very ripe banana — the riper it is (plenty of brown speckles or blackened skin), the sweeter and moister your muffins will be.
Keep mixing gentle — overmixing creates tough muffins; fold just until the ingredients are combined.
Let the batter rest — the 10-minute rest after mixing helps produce taller muffin tops and a lighter texture.
Variation Ideas
Banana nut muffins — fold in up to ½ cup chopped pecans or walnuts.
Banana chocolate chip — add up to ½ cup mini or regular chocolate chips (semi-sweet works well).
Fruit additions — blueberries pair nicely with banana and bran.
Coconut — stir in about ½ cup shredded or chopped coconut for texture and flavor.
Mini muffins — this batter yields about 12 mini muffins and will bake in roughly 10 minutes.
Frequently Asked Questions
Can I double this recipe? Yes — the recipe doubles easily if you want a dozen muffins.
What oven temperature is best? Begin at 425°F for 5 minutes, then reduce to 350°F for the remaining bake time. The initial hot blast helps achieve a taller muffin top.
Can I add nuts? Absolutely — up to ½ cup of chopped nuts such as pecans or walnuts works well.
How to Store
Store muffins in an airtight container at room temperature for 1–2 days. For longer storage, refrigerate up to one week or freeze for up to three months. These muffins are very moist and will stay soft even when left uncovered briefly.
If you make these Small Batch Banana Muffins, snap a photo and share it on social media — I love seeing your results. Happy baking!
More Healthy or Small-Batch Recipes to Enjoy
- Small Batch Cinnamon Rolls
- Small Batch Chocolate Swiss Meringue Buttercream
- Gluten Free Almond Brownies (half batch)
- Egg Free Chocolate Chip Cookies (half batch)
- Healthy Lemon Blueberry Muffins
- Peanut Butter Oat Banana Bread
- Peanut Butter Muffins
- Zucchini Oat Bran Chocolate Chip Muffins
If you try this recipe (or any recipe here), please come back and leave a review and a star rating. I read every comment and love hearing from you!
Small Batch Banana Muffins
With only one tablespoon of refined sugar in the whole batch, these muffins are mostly healthy and packed with whole wheat flour and bran. A great way to start your morning.
Use weight measurements when available for greatest accuracy.
15 minutes
18 minutes
33 minutes
Ingredients
- ¼ cup wheat bran (16g)
- ¾ cup whole-wheat flour (98g)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground nutmeg
- 1 medium banana, mashed, approximately ½ cup (90–100g)
- 2 tablespoons honey (42g)
- 1 tablespoon coconut oil, melted and slightly cooled (15g)
- ½ teaspoon pure vanilla extract
- 1 large egg
- ½ cup milk* (120mL)
Cinnamon Topping
- 1 tablespoon butter, melted (14g)
- 1 tablespoon brown sugar (13g)
- ½ teaspoon ground cinnamon
Instructions
- In a large bowl, whisk together wheat bran, whole-wheat flour, baking powder, baking soda, kosher salt, and nutmeg. Set aside.
- In another bowl, combine mashed banana, honey, cooled melted coconut oil, vanilla, egg, and milk. Pour wet ingredients into dry and stir until just combined. Allow the batter to sit for ten minutes.
- Preheat oven to 425°F and line a muffin pan with paper liners or coat with non-stick spray.
- While the batter rests and the oven preheats, mix melted butter, brown sugar, and cinnamon. Add about ½ teaspoon of the cinnamon-sugar mixture to the top of each muffin.
- Bake for 5 minutes at 425°F. Without removing the muffins, reduce oven temperature to 350°F and bake an additional 12–14 minutes, or until a toothpick inserted in the center comes out clean.
- Cool muffins in the pan about 5 minutes, then transfer to a wire rack to cool further.
Notes
*Use your preferred milk; almond milk or 1% work well.
Mixing the honey with the melted coconut oil helps cool the oil and incorporate the honey evenly into the wet ingredients.
Store muffins in an airtight container at room temperature for 1–2 days, refrigerate up to one week, or freeze up to three months.
This recipe doubles easily for a dozen muffins.
Nutrition Information
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 160
Total Fat: 6g
Saturated Fat: 4g
Trans Fat: 0g
Unsaturated Fat: 2g
Cholesterol: 38mg
Sodium: 288mg
Carbohydrates: 25g
Fiber: 3g
Sugar: 11g
Protein: 4g
Nutrition estimates are approximate and will vary by ingredients and portion sizes.