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Single Banana, Simple Bowl Banana Muffins

Whip up a small batch of mouth-watering banana muffins with just one banana, a single bowl, and 30 minutes of your time.
2
30 min
TOTAL TIME
171
CALORIES
$0.16
PER SERVING
Single Banana, Simple Bowl Banana Muffins
Ingredients
10 INGREDIENTS
4 SERVINGS
All Purpose Flour
1/2 cup all purpose flour
Very Ripe Banana
1 large very ripe banana
Ground Nutmeg
1 pinch ground nutmeg
Baking Soda
1/4 tsp baking soda
Egg White
1 large egg white
Cinnamon
1/8 tsp cinnamon
Baking Powder
1/2 tsp baking powder
Unsalted Butter
1 tbsp unsalted butter
melted
Granulated Sugar
1/4 cup granulated sugar
Salt
1/8 tsp salt
Directions
8 STEPS
10 min
PREP TIME
20 min
COOK TIME
30 min
TOTAL TIME
1
Preheat oven to 350°F (175°C) and line a muffin pan with four muffin liners or grease the cups.
2
In a medium bowl, completely mash the banana using a potato masher or fork.
3
Add granulated sugar, egg white, and melted unsalted butter to the mashed banana, and mix until just combined (mixture may have some lumps).
4
In a separate small bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
5
Gradually add the dry ingredients to the wet mixture, stirring until just combined to create the muffin batter.
6
Evenly divide the batter among the four prepared muffin cups, filling each about 2/3 full.
7
Bake for 20 minutes, or until a toothpick inserted into the center of the muffins comes out mostly clean and the tops start to turn golden.
8
Let the muffins cool in the pan for a few minutes before transferring them to a cooling rack to cool completely.
Health Info
Macros
33g
CARBS
3g
FAT
2g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
What are some basic ingredients needed for making banana muffins?
Can I use brown bananas for making banana muffins?
Can I use a hand mixer instead of a stand mixer?
Can I add nuts or chocolate chips to the banana muffin batter?
How can I make my banana muffins more moist?
What can I do if my banana muffins are too dense?
How should I store my leftover banana muffins?
Can I use a different type of flour, like whole wheat flour or almond flour?