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–+ servings
A banana muffin cut in half with melted butter on each side.

Banana Muffin for One

Author: Mika Kinney
5 from 6 votes
Need a quick afternoon bite that is sweet, yet healthy, and ready in 30 minutes? Then you HAVE to make this banana muffin for one! All you need is a banana (even a half of a banana will work!), one bowl, and a few pantry staple ingredients.
Prep Time: 5 minutes
Total Time: 30 minutes
Protein: 15g
Serves: 1
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Ingredients

  • 1 banana* (half will be in batter, half on top)
  • ¼ cup milk (we use oat milk!)
  • 1.5 tablespoon nut butter (we love cashew butter)
  • ½ teaspoon pure vanilla extract
  • ⅛ cup pure maple syrup (or honey, see notes below about adjusting sweetness levels)
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup flour (we use a 1:1 gluten free flour blend, all purpose will work too)
  • ½ teaspoon baking soda
  • ¼ cup chocolate chips (or other mix-in like nuts or dried fruit)

Before you start!

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Instructions

  • Preheat the oven to 350 degrees. Spray or line two muffin tins.
  • Mash half of the banana and the nut butter in a bowl with a fork until combined. Add the milk, vanilla, and maple syrup and mix well.
    1 banana*, ¼ cup milk, 1.5 tablespoon nut butter, ½ teaspoon pure vanilla extract, ⅛ cup pure maple syrup
    Mashing a banana in a bowl with a fork.
  • Add the cinnamon, salt, flour, and baking soda to the batter and mix until combined. If using regular flour, be cautious to not over mix - mix until just combined.
    ¼ teaspoon cinnamon, ¼ teaspoon salt, ½ cup flour, ½ teaspoon baking soda
    Chocolate chips being mixed into the batter.
  • Gently fold the chocolate chips into the batter. Spoon half of the batter into each cup. Top with slices of banana from the other half.
    ¼ cup chocolate chips
    Banana muffin in a muffing tin with two banana slices on top before baking.
  • Bake for 25-30 minutes until a toothpick inserted into the middle comes out clean.

Video

Notes

Nutritional Information is an estimate, for informational purposes only
Substitution options and recipe tips can be found in the post above.
*A half of a banana is all you need for the batter so if you only have a half of a banana, you can still make this recipe!
This recipe is designed to be used with a very ripe banana. If your banana is not super ripe, I recommend adding an additional 2-3 tablespoons of sweetener. And since this batter doesn't contain eggs, you can always taste it before baking and adjust to meet your desired sweetness level.
Banana Ripeness Quick Reference
  • Green banana = under ripe
  • Yellow = ripe
  • 10-20% brown = slightly overripe
  • 30-40% brown = ripe (perfect for muffins!)
  • %50 or more brown = borderline you may not be able to use it anymore

Looking for more information?

Additional substitution information can be found above in the substitution section of this post.

Nutrition Disclaimer

Nutritional information is an estimate and for informational purposes only.

Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: banana, gluten free, muffin, one bowl, vegan

Nutrition

Calories: 842kcal | Carbohydrates: 137g | Protein: 15g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 7mg | Sodium: 1160mg | Potassium: 856mg | Fiber: 11g | Sugar: 43g | Vitamin A: 176IU | Vitamin C: 10mg | Calcium: 223mg | Iron: 6mg
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