This no added sugar small batch banana muffins recipe makes the smallest batch of all! Try this recipe for a simple 100 calorie banana muffin that has no butter. If you've ever been frustrated with muffins that stick to a well-buttered muffin pan, this one's for you. Here's a muffin that doesn't stick to muffin papers, despite containing sticky, sweet banana.
Let's talk about this recipe for small batch banana muffins! If you dug the concept behind my spelt banana bread for one, I bet you're really going to like this recipe too.
Here's what you're getting:
- One (approximately) 100-calorie banana muffin
- Whole grains from spelt flour
- Some extra calcium from instant milk powder
- No added sugar from white sugar, maple syrup, honey, brown sugar, etc.
- An easy recipe that is simple to whip up with mostly pantry ingredients
- No butter muffin recipe (for the folks trying to lower saturated fat intake)
Additionally, this muffin has just a tiny bit of oil that keeps it from sticking to the muffin paper. Fat-free muffins that stick to the paper are a little pet peeve of mine. I'm weird, I know.
(P.S. If you're really having trouble with stuck muffins, try replacing your metal muffin tins and papers with a silicone muffin pan. I can't guarantee that the silicone pans are 100% stick-proof, but it should make the situation better.)
Anyhoo, nothing against butter at all, but I felt like the little bit of oil I used here worked out better. You could always spread the muffin with a little butter after baking if you wish.
Why make small batch banana muffins?
Most muffin recipes make one dozen muffins. This is a lot of food for one- or two-person households, particularly for sedentary adults with lower energy needs.
If you have kids, and they like muffins, making a larger batch might make sense. You might also want to make a large batch of no butter banana muffins if you have a lot of freezer space.
On the other hand, if you prefer fresh muffins or don't have a spare freezer, this small batch banana muffin recipe may be perfect for you. You can make yourself a single-serving muffin when you want it. If you tend to overeat baked goods, eleven additional muffins won't be sitting around in the fridge calling your name.
It would be so easy if you could simply take a regular muffin recipe and scale it down by 1/12. Unfortunately, it doesn't typically work out that way, unless you want to try and measure out 1/12 of an egg, etc. Some experimentation is usually required to get things right.
I almost always make a recipe at least twice before I post it. With this small batch banana muffins recipe, we trialed a whole bunch of potential contenders.
By the way, making a single muffin is also a good strategy for recipe developers. If we're going to be trying a lot of muffin recipes, we'd quickly get overrun with muffins making 12 of each. Plus, to be honest, some of the recipes are complete flops!
Speaking of which, the bran banana muffins I made were *incredibly* bad. Consider yourself spared from the muffin horror. Hahaha
Why this single-serve banana muffin was the winner
You might be wondering at this point why we chose this banana muffin for one over the others. First, unlike the awful bran muffins, these muffins did not taste like gritty cardboard. If your high-fiber banana muffin tastes like a cardboard box, I recommend finding a new recipe.
I genuinely feel sorry for anyone who feels like they need to eat lousy bran muffins to better their health. No wonder healthy foods are often associated with poor taste. My goodness, people, don't do that to yourself!
Second, this small batch banana muffin recipe was the clear texture winner. This came as a surprise, but we liked the muffins best that had a little instant dry milk powder in them. We thought they came out better than the muffins using spelt flour alone.
The milk powder also provides a little extra calcium and protein, so you get that excellent combination of tastier and healthier. I love it when that happens!
Third, we liked that this recipe was super simple. It uses a lot of pantry-friendly ingredients (yes, it's fine to swap whole wheat flour for the spelt flour). Also, the taste was like basic banana bread without fancy extras.
If you have a nut allergy, no worries, there are no nuts here. On the other hand, if you like nuts, you can drizzle your banana muffin with some almond butter. Add some fruit and a glass of milk, and you've got yourself an easy breakfast idea.
Something to be aware of is that the exact baking time will depend on how watery your mashed banana is. With some muffins, 10 minutes of baking was sufficient. When I used very liquidy mashed bananas, it took 12-15 minutes for the toothpick to come out clean.
I hope you enjoy this one. Happy baking!
And now for the disclaimer…
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be wildly inaccurate, so please don't sweat the numbers too much.
For more information on how the three recipe levels may help with a weight management goal, refer to this post. Let's get cooking!
Small Batch Banana Muffins (No Butter)
- Preheat the oven to 425°F. Put a muffin paper in one compartment of your muffin tin and mist it with the cooking spray.
- Combine the flour, milk powder, baking powder, and cinnamon in one bowl. Combine the banana, oil, and milk in a second bowl. Dump your wet ingredients into your dry ingredients, and stir until combined.
- Put the mixture into the oiled muffin paper that is in your muffin tin.
- Bake for 10-12 minutes on the top rack of the oven (⅓ down). When finished baking, a toothpick inserted into the center of the muffin will come out clean. The exact cooking time will depend on how watery the banana you started with was.
- For the best texture, let your muffin cool to room temperature before eating.
This is a level 3 recipe (weight maintenance and active lifestyles). I'm giving this recipe the bump to level 3 because it's a baked good with flour. However, if you have a fat loss goal, it's going to be far easier to fit this treat in comparison to other muffin options. Unlike most store-bought muffins, this small batch banana muffin is only around 100 calories. The next time you're shopping, check out how many calories your favorite muffin is. Many will run you 300-500 calories per muffin, as much as a small meal! Additionally, this is a single-serve muffin. You're going to need to go to the trouble of mixing up another batch of muffin batter if you want another. This is one of the tricks I used to make overeating inconvenient while I was on my weight loss journey. Making the grab-and-go food options the ones that align with your goals may make it easier to stay on track! To extend your muffin into a low-calorie meal, drizzle with 1 tablespoon of nut butter and add fresh fruit and milk or Greek yogurt on the side. Nutrition information is for one serving of the recipe.
Looking for more muffin goodness? Try these peanut butter chocolate muffins. They are gluten-free, grain-free, and packed with fruits and veggies!
For a low-carb breakfast option that is made in a muffin tin, try the cauliflower hash brown egg cups. This one's perfect for those who have a weight loss goal. It's a low-calorie dish that provides a lot of protein and non-starchy veggies.
Last but not least, let me know if you try my small batch banana muffins (no butter)! Drop me a comment below if you are completely bananas about it!
(I know, that was cheesy. Sometimes I can't resist.)