The BEST super moist and flavorful banana muffins using just ONE banana! Adapted from my popular super moist banana bread recipe!
One Banana Muffins (super moist!)
Makes: 7 muffins
The BEST super moist and flavorful banana muffins using just ONE banana! Adapted from my popular super moist banana bread recipe!
Ingredients
⭐️ Before you begin! If you make this, will you do me a huge favor afterwards and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Preheat oven to 350°F.
- In a medium-sized, heat-safe mixing bowl, melt unsalted ¼ cup unsalted butter (i.e. ½ stick) in microwave for 20-40 seconds, or until fully melted. I recommend placing a paper towel on top of the bowl to prevent splatter.
- Add the 1 large ripe banana (i.e. ½ cup)[/adjustable] to the bowl of melted butter and mash with a fork until broken up. You want to make sure you break up any large pieces or you will have chunks banana in your bread and it can cause it to bake weirdly.
- Add in ¼ cup light brown sugar, and ¼ cup granulated sugar, then stir until combined. NOTE: To achieve the dense and moist texture we're going for you MUST mix by hand! Using an electric mixer will whip too much air into the bread and affect the texture.
- Add in the 1 large egg, ¼ cup sour cream, and 1 teaspoon vanilla extract, then stir until just combined. Once mixed, add in the ½ teaspoon baking soda, ¼ teaspoon baking powder, and ¼ teaspoon cinnamon, and ¼ teaspoon salt, then mix until just combined.
- Lastly, mix in ½ tablespoon cornstarch, and ¾ cup all-purpose flour and stir until just combined. You do not want to mix this for any longer than it takes for the flour to disappear or it will become dense and chewy. Do not overmix!
- Line a standard-sized cupcake pan with 7 muffin liners (stagger them every other vs. putting them all on one side; this will help the air flow.Divide batter amongst the muffin liners (max 4 tablespoons of batter each).
- Bake at 350°F for 22-24 minutes, or until a toothpick comes out clean.
- Allow to cool, then enjoy!If not eating right away, place fully-cooled muffins in an airtight container or plastic bag with a paper towel to help absorb excess moisture. Wrapping them in plastic while they're still warm will trap the steam and could make your muffins mushy.
Notes from Melissa
Can I substitute sour cream with something else? If you don't have sour cream you can substitute in plain greek yogurt. Just be sure to mix your yogurt well before measuring to prevent all the liquid juices from being too much in the batter.
Oven Placement Tip: You do not want it too close to the top or the top will brown faster than the inside can cook.
Storage Tips: wrap in plastic wrap or place in a gallon-sized ziploc bag. Storing it in plastic will ultimately make it stay moist longer.
Freezing Tips: To freeze, wrap the fully-cooled muffins individually in plastic wrap then place in a freezer bag or container. This will keep the muffins moist and can be frozen for up to 3 months. When ready to eat, remove from freezer and allow to thaw at room temperature (still wrapped).
Better on Day 2! I will say that these banana muffins are even better Day 3 after all the flavors meld together.
Ripen Bananas Quick! Don’t have bananas on hand or don’t want to wait for to ripen? Did you know you can ripen bananas in the oven (and without a paper bag!). Simply place bananas (with their peel still on) on a rimmed baking sheet for about 15 minutes at 350 degrees. The bananas will turn black and all the gooey insides will caramelize. Hooray for quick ripe bananas!
Did you make this?
I'd LOVE to hear your thoughts! Leave a review & photo of your creation and be sure to mention @DesignEatRepeat or tag #DesignEatRepeat on Instagram!Save this recipe!
I'll email this post to you, so you can come back to it later!
Wow! The best muffins EVER! I made them for my family and everyone loves them. Thank you so much for sharing!! 👩🍳
So glad to hear you enjoyed the recipe! Thank you so much for leaving a review, Abby!
This dessert was an absolute hit! I had the strongest craving for a warm, bakery-style muffin, but instead of handing Starbucks five whole dollars, I went searching for a “banana muffin recipe with one banana” (because y’all… I literally had ONE banana 😩). By the grace of the Lord Jesus Himself, this recipe popped up!
I’ll be honest—I was skeptical at first. That batter was looking at me like, “You really not gonna stir me anymore!?” But I trusted the process, and THANK GOODNESS I did. These muffins came out moistened, fragrant, perfectly sweet, and so good they earned crowd‑pleasing compliments from the whole family. We devoured all six in record time.
One thing’s for sure: my household now understands that bananas will always stay stocked from here on out. Thank you, Melissa Rose, for blessing my kitchen with this gem!
Side note: yall I used what I had on hand no Greek yogurt only had plain, omitted cinnamon because of preference, I chose to use a room temp egg. I also mixed all the dry ingredients together instead of some in the butter mix and came out fine oh and I love vanilla so I did a lil more that a teaspoon 😂 💕
Wow, I love to hear this! I’m so glad the muffins hit the spot and that your adjustments worked perfectly! Thank you so much for leaving such a thoughtful review, Shamon! I really appreciate it!
I don’t have vanilla extract is that okay? Dumb question but i need to know lol.
Yes, you can make without :)