30-Minute, Small Batch One Banana Muffins

I know you have just one banana wasting away on the counter right now. Instead of throwing it out, turn it into these small batch banana muffins! This is a one-bowl, no mixer recipe makes 6 bakery-style, sugar topped muffins in just 30 minutes.

Author: Midnight Bake Club

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 muffins

Calories: 304 kcal per serving

Ingredients

1 - very ripe banana
56 grams - unsalted butter
105 grams - brown sugar
1 - egg
1 ½ teaspoons - pure vanilla extract
120 grams - all-purpose flour
¾ tsp - baking powder
¼ tsp - Kosher salt
30 milliliters - whole milk
raw sugar

Instructions

Preheat the oven to 400°F (204°C). Line a 12-cup muffin pan with 6 liners, spacing them out so there is an empty cup in-between each liner.
In a small bowl, use the tines of a fork to mash the banana until it's very smooth. You should end up with around 90-140 grams (⅓-½ cup) of mashed banana. Set aside.
In a medium mixing bowl, add the cooled melted butter, brown sugar, egg, and vanilla extract. Whisk the mixture until it's thick and lighter in color, 2-3 minutes. Then, whisk in the mashed banana until smooth. The mixture may look a little curdled, but it'll smooth out.
Add the all-purpose flour, baking powder, and salt. Using a rubber spatula, fold the dry ingredients into the wet ingredients until it's about 75% mixed. Then, add the milk, stirring just until the batter is combined and there are no more streaks of flour. The batter will be lumpy, that's ok! Optional - cover the bowl and let the batter rest for 20-30 minutes. This will help make the muffins extra tall!
Use a cupcake scoop to divide the batter between the 6 muffin liners, filling them all the way to the top. Finish each muffin with a generous sprinkle of raw sugar.
Bake the muffins at 400°F (204°C) for 5 minutes. Then, reduce the heat to 350°F (177°C) and bake the muffins for 11-12 more minutes, until an inserted toothpick has just a few moist crumbs. Let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy!

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