One Banana Muffins

Make these delicious banana muffins with only 1 banana! Sometimes we have a leftover browning banana on our counter and don't know what to do with it, so make these muffins! They are soft and fluffy with tons of flavour.

This is a small batch recipe and makes 5-6 muffins total, depending on how much you fill each liner.

These muffins are a great sweet treat to make ahead of time! It also acts as a delicious breakfast or on-the-go snack.

If you have one ripening bananas on your counter and don't want to stick it in your freezer, try these muffins!

For more banana recipes, try Banana Oatmeal Muffins, Banana Sour Cream Coffee Cake, and Banana Oatmeal Cookies.

Jump to:

• Why this recipe works
• Ingredients Notes
• Step by step instructions
• Expert Baking Tips
• FAQ
• Check out these recipes
• One Banana Muffins

Why this recipe works

• Bananas - A great way to use up a ripening banana.
• Easy to make - All of the ingredients are simple and no electric mixer required!
• Delicious - These muffins are so dang good!
  

Ingredients Notes

Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!

All-purpose flour – This flour is used for the muffins and cannot be substituted for any other.

Bananas – 1 large banana is used. The riper the banana, the better and sweeter the muffins will be. If using frozen bananas, thaw and drain any excess liquid before adding into the bowl.

Brown sugar – I used light brown sugar, but dark brown sugar works as well!

Cornstarch – Used to enhance the texture.

Cinnamon - Adds some depth to the flavour!

Egg – Must be at room temperature before starting your bake.

Sour Cream – The secret ingredient that makes these muffins so soft and moist!

Step by step instructions

Here is how to make and bake these One Banana Muffins. You will need a 12 muffin tin, muffin liners, 3 mixing bowls, a spatula, and a whisk.

Step 1 – Prep. Line your muffin tin with 6 liners and set aside. If you need a recommendation, this is my favourite tin. Mash the bananas and set aside.

Step 2 – Mix dry ingredients. In a medium sized bowl, add in flour, cinnamon, cornstarch, baking soda, baking powder, and salt. Stir to combine and set aside.

Step 3 – Whisk the oil and sugar. In a large bowl, add oil and brown sugar. Whisk for 2-3 minutes until well combined.

Step 4 - Add in the egg. Add the egg into the bowl and continue whisking until well combined.

Step 5 - Add in bananas, sour cream, and vanilla. Add in the mashed bananas, vanilla, and sour cream and mix on medium speed until well combined, scraping the sides of the bowls when needed.

Step 6 - Add the dry ingredients. Add the dry ingredients in using a spatula. Gently fold until no dry streaks appear.

Step 7 – Scoop. Evenly divide the batter between your liners, they should almost all the way full. Using a cookie scooper helps big time to minimize the mess.

Step 8 – Bake. Bake the muffins at 425°F for 5 minutes, then lower the temperature to 375°F and continue baking for 12-16 minutes. The muffins are ready when a toothpick inserted comes out clean.

These muffins stay fresh covered at room temperature for up to 3 days, and in an airtight container in the refrigerator for up to a week!

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Make sure all of your wet ingredients are at room temperature. It’s important or else the ingredients won’t work the way we want them too together.
• The type of sour cream you use matters. Make sure it is full fat.
• The riper the banana the better. They should have lots of black spots on it!

FAQ

Why is there sour cream in these muffins and can I taste it?

You cannot taste it at all. Using sour cream in muffins creates a superrrr soft and tender muffin. It is what fluffy dreams are made of. If you don’t have any sour cream on hand, use full fat plain yogurt instead.

How far in advance can I make these muffins?

These two banana muffins stays good on your counter for a few days, and in the fridge in an airtight container for a week.

Why do you do 2 temperatures?

The first temperature is a short-term high temperature. The goal here is that the heat is so hot it activates the leavening agents so the muffins grow tall quickly within the first 5 minutes and you get that muffin dome. Then, once you lower it down, it continues to bake inside.

Can I freeze these muffins?

Yes. If you want to meal prep them, bake them, allow for them to come to room temperature, and then place in an airtight ziplock bag.

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