This delicious and moist 2 Banana Muffin Recipe is made with exactly two ripe bananas, maple syrup and ground flaxseed. If you’re looking for easy and healthy small-batch banana muffin recipe, you’re in the right place!
Our family loves bananas and they are on my shopping list every single week without a fail. We love them as snacks, in smoothies, pancakes, banana bread and muffins but somehow we tend to end up with one or two overripe, brown bananas kicking around my pantry.
Usually, I will cut them up into chunks and freeze them for smoothies or smoothie bowls, such as this amazing Snickers Smoothie Bowl or this creamy and dreamy Coconut Vanilla Smoothie Bowl.
Sometimes though, especially on cold days, I really want to bake banana bread or delicious banana bread muffins but two sad brown bananas is just not enough for a full batch. I created this recipe for those emergency situations and it produces exactly 6 soft and moist muffins filled with banana flavor.
My kids love these super simple muffins so much I end up baking them a couple times a month. Having 6 homemade muffins made with whole ingredients on hand is REALLY useful for speedy but healthy breakfast or afterschool snack.
Why this recipe works
- These muffins are a great way to use up exactly two ripe bananas
- Small batch recipe – makes 6 muffins
- Made with 100% real whole ingredients
- Great flavor but no refined white sugar or oil
- Super easy foolproof recipe
- Easy clean up - you only need one bowl
- Kid-friendly – perfect for school lunches
- Can be made vegan and egg free with small modifications (see Variations and Substitutions below)
If you are looking for more ideas for healthy baked goods with bananas, you may also like this gluten free Healthy Banana Oat Bread or these Blueberry Banana Oatmeal Muffins with almond flour. Oh, and check out this epic list of 45 Healthy Banana Breakfast Ideas!
- Ripe or Overripe Bananas: the riper, the better! Brown spots on the peel or straight up brown peel are fine.
- Flour: I used all-purpose flour but white whole wheat flour will also work.
- Maple Syrup: use 100% pure maple syrup for this recipe.
- Ground Flaxseed: for some extra fiber and omega-3s. Make sure it’s fresh for best results.
- Vanilla: use real vanilla extract or vanilla bean paste
- Egg White: one egg white is all you need
- Butter: it’s what makes the muffins moist and flavorful. You can swap it for coconut oil if you’d like your muffins to be dairy-free.
- Cinnamon: for the ultimate banana bread vibe
- Baking Soda and baking Powder: to help the muffins rise.
- Salt: to balance out the flavors.
Optional toppings and mix-ins
These muffins are really good on their own but if you want to make them more fun, stir ½ cup or any of these additions to the muffin batter:
- Chocolate chips (dark, milk or white). My favorite chocolate chips are Lily’s Dark Chocolate Chips (sweetened with stevia)
- Chopped walnuts or pecans (almonds and hazelnuts will also work)
- Fresh or frozen blueberries
- Sliced strawberries
- Diced up apple or pear
- Dried fruit such as raisins or sliced dried apricots
How to make a 2 banana muffins recipe
STEP 1: Mash the bananas in a large bowl. I like to use potato masher but fork will also work. Make sure the banana puree is mostly smooth to avoid chunks in your muffins.
STEP 2: Add wet ingredients: melted butter, maple syrup, egg white and vanilla. Stir together until combined.
STEP 3: Stir in dry ingredients: flour, cinnamon, ground flaxseed, salt, baking soda and baking powder. Mix together with a rubber spatula or spoon until just combined. Don’t overmix. If you are adding any mix-ins (chocolate chips, nuts, etc) add them now and stir the batter gently to fold.
Note: it’s a good idea to whisk all dry ingredients in a separate bowl before adding to the wet ingredient mixture but if you’re feeling lazy and don’t want to mess up another bowl, you can totally skip this step and just add the dry ingredients directly to the banana mixture.
STEP 4: Divide batter into a lined muffin pan. I like my cute little 6-muffin tin that I use for small batch baking but if you don’t have one, you can use a regular 12-muffin tin, leaving 6 spots empty.
STEP 5: Bake in preheated oven at 350 degrees Fahrenheit (180 degrees Celsius) for about 25 minutes or until a toothpick inserted in the center comes out clean.
Let the muffins cool on a wire rack for at least 30 minutes before serving.
Serving and storage suggestions
Serve the muffins on their own or smeared with nut or regular butter with a side of fruit.
Store the muffins on the counter at room temperature for up to 12 hours. After that, line an airtight container with paper towel, place the muffins in one layer, cover with another piece of paper towel, close the lid and store the muffins in the fridge for up to 4 days.
To freeze, wrap individual muffins in plastic wrap, place in an airtight container or zip lock bag and keep frozen for up to 3 months. To serve, take the muffins out and let thaw completely at room temperature before enjoying.
Substitutions and variations
- To make the muffins gluten-free, use gluten-free flour. I find King Arthur’s Gluten Free Flour best for baking.
- For an eggless version, swap the egg white for egg replacer or a flax egg.
- To make the muffins dairy-free, replace butter with melted coconut butter (or vegan butter).
- To make 12 muffins, double the recipe by clicking on x2 in the recipe below! You will need 4 bananas to make a full batch of 12 muffins.
Yes! If your frozen bananas are unpeeled, place them in a bowl and let thaw completely. Then peel carefully and use as directed. They will become a bit liquidy but that’s fine. For peeled bananas, let them thaw to room temperature and use as you would fresh bananas.
Yes! Add a scoop or two of neutral tasting protein powder or collagen peptides to the batter to make protein banana muffins.
I wouldn’t recommend it. The texture won’t be right and the muffins won’t be sweet enough. The browner the bananas, the better they are for baking. If unripe bananas is all you have, you can ripen them in the oven by baking them unpeeled for 15 minutes at 350 degrees Fahrenheit.
More healthy baking with bananas
If you try this small-batch 2 Banana Muffin Recipe be sure to leave me a comment and give this recipe a rating. I would love to hear from you and see how it turned out for you! You can also share and tag me on Instagram!
This post contains affiliate links.
2 Banana Muffin Recipe
- 2 ripe or overripe bananas (¾ cup mashed banana)
- ¾ cup all-purpose flour or white whole flour, or gluten-free flour
- 1 egg white (from a large egg or 2 tablespoons of liquid egg whites from a carton)
- 2 tablespoon butter melted
- ¼ cup maple syrup
- 1 teaspoon vanilla extract or vanilla bean paste
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- Line a 6-muffin tin with paper liners or spray withnon-stick spray.
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium bowl mash bananaswith a fork or potato masher until pureed.
- Add melted butter, maple syrup, vanilla and eggwhite and stir together until smooth.
- Add dry ingredients: flour, baking powder, baking soda, cinnamon and salt. If you want to, you can whisk dry ingredients in a small bowl before adding to the banana mixture.
- Stir with a silicone spatula or wooden spoon until just combined.Don’t overmix.
- Use a ⅓-cup measuring cup to scoop the batter into the6 muffin cups.
- Bake for 25 minutes or until a toothpick comes out clean.
- Cool on a wire rack for at least 30 minutes before enjoying!
- To make the muffins dairy-free, swap butter for melted coconut oil or vegan butter.
- For eggless muffins, swap egg white for egg replacer or a flax egg.
- These muffins are low in fat and tend to stick to the tin. Make sure to use paper liners or spray the tin generously with non-stick spray.
- Baking time will depend on your oven. Mine took exactly 25 minutes but I recommend doing the dry toothpick test after 20 minutes or so.
Leave a Comment