2 Banana Muffin Recipe (2024)

Published: Jan 18, 2023 · Modified: Aug 1, 2023 by Agnieszka · This post may contain affiliate links

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!

Ingredient notes

• 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.

Looking for more healthy muffin recipes? Try these Banana Carrot Oat Muffins, Sweet Potato Chocolate Chip Muffins or Healthy Strawberry Banana Muffins made with oat flour.

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.

Recipe FAQs

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 onInstagram!

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Meet the Author

Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.

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