These 3-Ingredient Banana Muffins are soft, naturally sweet, and made with just bananas, oat flour, and baking powder—perfect for a quick and healthy snack!
You know that moment when you realize your bananas are past the point of saving, but you still don’t want to throw them away? That’s exactly how this recipe was born.
I had three bananas sitting on my counter, looking more brown than yellow, and I refused to let them go to waste. But I also didn’t feel like making banana bread (because, let’s be real, who has time for all that mixing, measuring, and waiting?). So I did what any lazy genius would do—I mashed them up, threw in some oat flour and baking powder, and hoped for the best.
And guess what? It worked.
These muffins came out soft, naturally sweet, and surprisingly satisfying. No eggs, no dairy, no sugar—just three simple ingredients and a little oven magic.
And now? I make them every single week. Because when a recipe is this easy and actually tastes good, why wouldn’t you?
Why You’ll Love This 3 Ingredient Banana Muffin Recipe?
- Only 3 ingredients – Bananas, oat flour, and baking powder. That’s it. No weird additives, no fancy extras.
- Naturally sweet – Ripe bananas do all the work—no need for added sugar.
- Meal-prep friendly – Make a batch at the start of the week and have grab-and-go breakfasts ready.
- Kid-approved – If your little ones love banana bread, they’ll devour these muffins.
- Healthy but doesn’t taste like it – No refined flour or sugar, just simple, nourishing ingredients that actually taste good.
Ingredient Notes:
- Ripe Bananas – The riper, the better! Bananas with brown spots = peak sweetness, which means no need for extra sugar.
- Oat Flour – A healthier, fiber-packed alternative to regular flour. You can buy oat flour or just blend old-fashioned oats into a fine powder—same thing!
- Baking Powder – Gives these muffins their fluff factor and keeps them from turning into banana pucks.
Pro Tip: If your bananas aren’t quite ripe enough, pop them in the oven at 300°F for 10 minutes to soften and sweeten them.
How To Make 3 Ingredient Banana Muffin?
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C).
Grease a 9-hole muffin tin or use silicone liners (trust me, paper liners are a sticky mess with this recipe).
Step 2: Mash & Mix
In a large mixing bowl, mash the bananas until smooth—no chunks, no weird bits, just a creamy banana base.
Stir in the oat flour and baking powder until you get a thick, slightly sticky batter.
Pro Tip: If the batter looks too thick, add 1-2 tablespoons of almond milk to loosen it up.
Step 3: Fill & Bake
Want To Save This Recipe?
Spoon the batter into the muffin cups, filling them almost to the top.
Bake for 12-15 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Step 4: Cool & Enjoy
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Or, if you’re like me, eat one immediately because warm banana muffins are life.
Storage Options:
These muffins store so well, making them perfect for meal prepping!
- Room Temp: Store in an airtight container for up to 3 days.
- Fridge: Keeps them fresh for up to 5 days.
- Freezer: Freeze in a zip-top bag for up to 2 months. Just thaw overnight or microwave for 20 seconds before eating.
Pro Tip: Want that fresh-baked taste? Warm a muffin in the oven at 300°F for 5 minutes before eating.
Variations and Substitutions:
Want to mix things up? Try these easy variations!
- Chocolate Chip Banana Muffins – Stir in ½ cup of dark chocolate chips.
- Nutty Banana Muffins – Add chopped walnuts, pecans, or almonds for extra crunch.
- Cinnamon Banana Muffins – Mix in ½ teaspoon of cinnamon for warm, cozy vibes.
- Protein-Packed Muffins – Stir in 1 scoop of vanilla or chocolate protein powder.
- Berry Banana Muffins – Fold in ½ cup of blueberries or diced strawberries.
Pro Tip: Want them a little sweeter? Add 1-2 tablespoons of maple syrup or honey.
What to Serve with 3 Ingredient Banana Muffin?
These muffins are amazing on their own, but they also pair beautifully with:
- A drizzle of peanut butter – Because banana + peanut butter = chef’s kiss.
- Greek yogurt and honey – Creamy, tangy, and delicious.
- A cup of coffee or tea – Muffins and a warm drink = instant happiness.
- A smoothie – Pair with a banana or berry smoothie for a nutrient-packed breakfast.
- Scrambled eggs – For a balanced, protein-packed meal.
Frequently Asked Questions:
Can I use a different flour?
Yes! You can swap oat flour for almond flour or whole wheat flour, but the texture will be slightly different.
Can I use frozen bananas?
Yes! Thaw them first and drain any excess liquid before mashing.
Can I add a sweetener?
These muffins are naturally sweet, but if you want them sweeter, add 1-2 tablespoons of maple syrup or honey.
If you’ve got bananas sitting on your counter, don’t let them go to waste—turn them into 3-Ingredient Banana Muffins instead! They’re simple, naturally sweet, and perfect for busy mornings.
So, are you team banana muffin? Let me know in the comments if you try them!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
3 Ingredient Banana Muffin
Ingredients
- 3 large ripe bananas approximately 1 ½ cups mashed
- 1 ¾ cups oat flour or old-fashioned oats blended into a fine powder
- 2 teaspoons baking powder
Instructions
Preheat and Prepare the Baking Tray
- Preheat the oven to 350°F (175°C). Grease a 9-hole muffin tin or use silicone muffin liners for easy removal. Paper liners are not recommended, as the batter tends to stick.
Prepare the Batter
- In a large mixing bowl, mash the ripe bananas until smooth and free of lumps. Add the oat flour and baking powder, stirring until all ingredients are fully incorporated into a thick, even batter. If the mixture appears too dense, 1-2 tablespoons of almond milk may be added to achieve the desired consistency.
Fill the Muffin Cups
- Evenly divide the batter among the prepared muffin cups, filling each nearly to the top to ensure a well-shaped muffin.
Bake the Muffins
- Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the tops appear golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cooling and Serving
- Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm, or store for later consumption.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
