Small-Batch Banana Muffins (Makes 2)

These two-banana muffins are an easy way to use up ripe bananas and get fresh baked goods on the table without the time commitment of a full loaf. They use pantry-friendly ingredients, require minimal equipment, and produce a tender, tender crumb that feels lighter than banana bread.

• Simple and quick: You only need basic kitchen tools—mixing bowls, a whisk, and a muffin pan—to make these muffins.
• Great for busy mornings: They’re portable, filling, and reheats well for a fast breakfast or snack.
• Small batch: This recipe uses two bananas and makes about 10 muffins, so it’s well-suited when you only have a couple of ripe bananas.

These muffins use straightforward ingredients you likely already have. Below is a concise list for one small batch (about 10 muffins).

• Dry: 1½ cups (180 g) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon salt.
• Wet: 2 medium ripe bananas (about 1 cup mashed), ½ cup (113 g) melted butter, 2 large eggs (room temperature), ½ cup (100 g) granulated sugar, ¼ cup (50 g) light brown sugar, 2 teaspoons vanilla extract.

Here are sensible swaps if you need them:

• Gluten-free: Use a reliable 1:1 gluten-free flour blend and measure by weight (180 g) for the best texture.
• Fats: Replace butter with a plant-based or dairy-free butter, or use a neutral oil if preferred.
• Sugars: Coconut sugar or other unrefined sweeteners can replace granulated sugar for a refined-sugar-free alternative, though texture and color may change slightly.
• Baking soda: Ensure it’s fresh. If you must use baking powder instead, the rise will differ; a tested ratio is about 1 tablespoon baking powder, but the recipe was developed for baking soda.
• Egg-free: This recipe has not been tested without eggs; expect differences if you substitute.

Follow these straightforward steps to make two-banana muffins.

1. Preheat: Preheat your oven to 375°F (190°C) for at least 20 minutes. Line a 12-count muffin pan (or two) with liners, alternating cups if making fewer muffins.
2. Combine dry: In a bowl, whisk together the flour, baking soda, cinnamon, and salt until evenly mixed.
3. Combine wet: In a separate bowl, thoroughly mash the two ripe bananas. Whisk in the melted butter, granulated sugar, and light brown sugar until smooth. Add the eggs and vanilla, whisking until fully incorporated.
4. Mix batter: Stir the dry ingredients into the wet mixture by hand until just combined—do not overmix. If using mix-ins, fold them in now.
5. Portion: Use a 3-tablespoon scoop or large spoon to portion batter into muffin liners, spacing them in alternating wells so heat circulates evenly. Optionally sprinkle with sparkling sugar or streusel.
6. Bake: Bake at 375°F (190°C) for 18–20 minutes. Muffins are done when a toothpick inserted into the center comes out with a few moist crumbs or when the tops spring back when pressed.
7. Cool: Let muffins cool in the pan for 5–10 minutes, then transfer them to a rack to cool to room temperature.