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Banana Bread Muffin in a Mug

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This easy Banana Bread Muffin in a Mug recipe is perfect when you want a quick breakfast for one in minutes! A great way to use up those brown bananas!

This easy Banana Bread Muffin in a Mug recipe is perfect to whip up when you want a quick breakfast for one! It’s also a great way to use up those brown bananas on your counter!
Banana Bread Muffin in a Mug

This easy banana bread muffin recipe is made with only 5 ingredients and ready in under 5 minutes! This healthy muffin in a mug has no oil, egg or sugar. The ingredients are simple: ripe bananas, flour, baking powder, vanilla and a pinch of salt. These microwave mug muffins are mini and perfect if you’re baking for one or don’t have much time. Of course, if you want to whip up a batch, you can make these banana bread muffins or my favorite banana nut bread recipe.

This easy Banana Bread Muffin in a Mug recipe is perfect to whip up when you want a quick breakfast for one! It’s also a great way to use up those brown bananas on your counter!

I’ve been making these banana mug muffins all week, and Madison is obsessed and now wants them all day, every day! I even add some sprinkles on top because they make her happy, and we can all use small doses of happiness these days.

My bananas were so ripe they were black, which makes them sweet enough that you don’t even need to add sugar. But if you want to add some, one teaspoon is more than enough. I tried them with and without oil, and both worked out great, so I am skipping the oil. Of course, if you want to add it, you certainly can. Just mix in olive oil or coconut oil in with the bananas.

So far, I have tested them plain and with peanut butter, chocolate chips and nuts. I’d love to see what variations you come up with. Leave your comments below!

Helpful Tips:

  • Make sure you use a microwave safe mug.
  • Cook times may vary with each microwave, you may need to add 30 seconds depending. Play around with it.
  • If your mug cake is not rising, make sure your baking powder is not expired.
  • I used an espresso mug which was the perfect size for a half banana. A ramekin would also work.
  • To use a whole banana double the recipe and use a larger coffee mug.
  • For an espresso-size mug this took 90 seconds in my microwave. If you make double, increase the time to about 2 minutes.
  • You will know when it’s done when the center is no longer wet.
  • Oven Directions: If you don’t have a microwave, you can bake this in a preheated oven in a ramekin of cupcake liner. Bake until the tops are golden and a toothpick inserted in the center comes out clean, 325F for 25 to 30 minutes.
  • Air Fryer Directions: If you want to bake this in the air fryer, preheat the air fryer to 300°F. Bake until the tops are golden and a toothpick inserted in the center comes out clean, about 15 minutes. Let cool before eating.

Easy microwave banana muffin recipe

how to make banana muffins in microwaveEasy banana muffin in mugThis easy Banana Bread Muffin in a Mug recipe is perfect to whip up when you want a quick breakfast for one! It’s also a great way to use up those brown bananas on your counter!This easy Banana Bread Muffin in a Mug recipe is perfect to whip up when you want a quick breakfast for one! It’s also a great way to use up those brown bananas on your counter!Peanut Butter Banana Muffin in a mug

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Banana Bread Muffin in a Mug

4.63 from 91 votes
2
Cals:108
Protein:2
Carbs:25.5
Fat:0.5
This easy Banana Bread Muffin in a Mug recipe is perfect when you want a quick breakfast for one in minutes! A great way to use up those brown bananas!
Course: Breakfast, Snack
Cuisine: American
Easy microwave banana muffin recipe
Prep: 15 mins
Cook: 5 mins
Total: 20 mins
Yield: 1 serving
Serving Size: 1 small mug

Ingredients

  • 1/2 very ripe banana
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour, or gluten-free flour mix
  • 1 teaspoon sugar, optional but not needed
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 1 tsp oil of your choice, optional but not needed

Optional add ins:

  • mini chocolate chips, sprinkles, chopped walnuts, chopped pecans, hemp seeds, etc, (extra points)

Instructions

  • Mash the banana in a small bowl and mix in oil and vanilla extract.
  • Put the flour, sugar (if using), baking powder and salt in a small espresso mug. Blend thoroughly with a fork.
  • Add the mashed bananas, mix in any additional mix-ins like chocolate chips, nuts, etc.
  • Microwave 90 seconds then let it cool about 1 minute before eating. If making a double batch in a large mug, cook 2 minutes.

Last Step:

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Video

Notes

Oven: If you don't have a microwave, you can bake this in a preheated oven in a ramekin of cupcake liner. Bake until the tops are golden and a toothpick inserted in the center comes out clean, 325F for 25 to 30 minutes.
Air Fryer: If you want to bake this in the air fryer, preheat the air fryer to 300°F. Bake until the tops are golden and a toothpick inserted in the center comes out clean, about 15 minutes. Let cool before eating.
See trouble shooting notes above!

Nutrition

Serving: 1 small mug, Calories: 108 kcal, Carbohydrates: 25.5 g, Protein: 2 g, Fat: 0.5 g, Saturated Fat: 0.1 g, Sodium: 123 mg, Fiber: 2 g, Sugar: 7 g

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234 comments on “Banana Bread Muffin in a Mug”

  1. I used gluten free 1:1 flour today and it turned out great! I couldn’t tell the difference. I did a double batch and the top was a little over at 2 min. So, next time I may decrease the time by 10 seconds. I love this recipe though! It’s so easy and delicious!!!

  2. I like the use of a ripe banana and that it was good without the oil.
    My attempt was a bit rubbery but the taste was good. I used half of the optional sugar and added cinnamon on top. I will try again to see if I did something wrong that affected the texture.

  3. Avatar photo
    JENNIFER WILSON

    You inspired me and I changed the recipe just a bit and it is the bomb. I use 1 banana, 1 egg, whisked, 1/4 cup self rising flour, handful of blueberries, and 4 strawberries cut up. 1 tablespoon sweetener like Swerve. I baked in a muffin tin and it made 6 muffins. Delish.

  4. I make this a couple times a week. I make a double batch for a light breakfast. Sprinkle a bit of cinnamon on when it’s done. So easy and delicious

  5. Now that we’re in pumpkin season, thinking, can we use the libby’s pumpkin purée from the can and HOW MUCH? One table spoonful equivalent to half a banana? Gina plz advise. TY.

  6. Avatar photo
    Laurie Kinney

    This was actually quite tasty and easy. The texture is more spongy than traditional banana bread but at least I used up my overripe banana.

  7. My 12 year old thinks this is the best recipe ever and she can whip it up on her own which is nice. She adds chocolate chips and sometimes walnuts. 

    1. I poured 4 oz of unsweetened almond milk over it to make it similar to bread pudding. So good and no extra points.

  8. Perfect recipe for that one banana that got knocked around in my bag a bit and I hate to throw it out….

  9. This recipe has been a life saver! My son is in an allergy desensitizing program for his milk allergy. He also is required  to have a large quantity of nuts in the morning. So I’ve been  able to grind all the nuts and fit them into the recipe. I have tried baking muffins and I could not fit the large quantity of nuts into a muffin tin. This is also a big timesaver. Thank you 🤗

  10. Love Love Love this recipe!!! I can never get me daughter to eat anything before school. but this is fun quick and yummy enough she loves making every morning

  11. This was soo delicious! I used 1/2 tsp sugar since my banana wasn’t crazy ripe. It was really good! I just started ww and looking for low point breakfasts and this is perfect! Thank you! 

    1. If you omit the OPTIONAL ingredients, it is in fact 2 points for blue… If you substitute a packet of yellow sweetener, and omit the oil, it is in fact 2 points!!! Please don’t call Gina out for something she did wrong!! Instead, read the recipe to see if there are any OPTIONAL… she works hard enough for us, she doesn’t have to be always right!!! My apologies for harping, I just would rather verify and not be accusatory of someone that most likely knows what she is doing

  12. Avatar photo
    SALLY RENAUD

    It says oil in the recipe but not in the ingredients. How much oil? And do you really have to use oil?

  13. This was good, fairly quick fix for something sweet. Its 2 points for the 2 tbsp of flour, if you add any sugar or oil its more points. I added a 1/2 tsp of sugar but probably could have done without.

  14. Hi Gina,
    I did something wrong. I have made this before and it was awesome. I made it last night and was cutting fruit while letting it sit. After five minutes, I tried to eat it and it was rubber. What do you think?

  15. Made this with blueberries without oil nor sugar, it was very tasty! I mashed the banana in the mug and then added the flour mixture a little at a time (like three batches). I’d recommend doing it that way because then you’re not overworking the dough trying to stir it all together. Doing it that way made the muffin less chewy.

    1. Thank you!

      I had problems the first time I made it, but by taking your suggestion of stirring in the flour mixture gradually, it came out much better!

  16. I had some very ripe, frozen bananas. I microwaved half of one banana for 30 seconds, then made the recipe! It worked perfectly!