Got ripe bananas sitting on your counter? Don’t toss them, turn them into soft, fluffy muffins with just three ingredients. These 3-ingredient banana muffins are quick, naturally sweetened, and perfect for breakfast or snacks.
Unlike most muffin recipes, you don’t need butter, oil, or refined sugar, just bananas, eggs, and oat flour. They’re gluten-free, dairy-free, and can be made vegan with one simple swap. Plus, they bake up in under 20 minutes, so you can enjoy warm, golden muffins anytime.
What Are 3-Ingredient Banana Muffins?
3-Ingredient Banana Muffins are the simplest form of banana bread magic, baked into portable, fluffy bites. Instead of a long list of ingredients, this recipe uses just three pantry staples: ripe bananas, eggs, and oat flour. The result? Muffins that are naturally sweet, moist, and wholesome, without refined sugar or dairy.
Think of them as the quicker cousin of classic Banana Bread. They rise faster, bake in under 20 minutes, and don’t require a mixer. If you’re a fan of simple, back-to-basics recipes like 2-Ingredient Bagels or quick breakfast favorites like Overnight Oats, these muffins deserve a spot on your weekly rotation.
And the best part? With a few swaps, they can fit almost any diet, vegan, gluten-free, or even protein-packed (we’ll cover variations below).
Ingredients for 3-Ingredient Banana Muffins
You only need three simple ingredients to whip up these muffins, but a few smart swaps can make them fit almost any diet or taste preference.
Core Ingredients:
- Bananas (2 large, very ripe) – The riper, the better. They act as the natural sweetener and keep the muffins moist. If you’ve got extra bananas, you can also try my Banana Pancakes or classic Banana Bread.
- Eggs (2 large) – Help the muffins rise and give them structure. For a vegan option, swap in flax eggs (1 tbsp ground flax + 3 tbsp water per egg). You’ll also find flax eggs in recipes like my Vegan Brownies.
- Oat flour (1 ½ cups) – Naturally gluten-free and adds a nutty flavor. You can make your own by blending rolled oats or buy it pre-milled. For a grain-free twist, almond flour works too, just like in my Gluten-Free Muffins.
Step-by-Step: How to Make 3-Ingredient Banana Muffins
These muffins come together in minutes. Here’s the breakdown with tips so you nail the texture every time:
Preheat and prep
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- Pro Tip: Muffins release more easily when cooled slightly in the pan.
- Love easy prep recipes? Try my 2-Ingredient Bagels for another no-fuss bake.
Mash the bananas
- In a mixing bowl, mash 2 ripe bananas with a fork until smooth and creamy.
- The darker the peel, the sweeter the flavor. Spotty bananas are perfect.
- If you’ve got extras, turn them into Banana Pancakes or a classic Banana Bread.
Mix in the eggs
- Add 2 eggs and whisk until the mixture is light and combined.
- For a vegan option, replace with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
- You’ll also see flax eggs used in recipes like my Vegan Brownies for structure without dairy or eggs.
Add the flour
- Gently fold in 1 ½ cups oat flour until the batter is just combined.
- Avoid overmixing, too much stirring makes muffins dense.
- Looking for more gluten-free bakes? Try my Gluten-Free Muffins.
Fill the muffin tin
- Divide the batter evenly among muffin cups, filling each about ¾ full.
- Optional: Add chocolate chips, chopped nuts, or a sprinkle of cinnamon.
Bake and cool
- Bake for 16–18 minutes, or until a toothpick comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a rack.
- Best enjoyed warm, but they also freeze beautifully.
Pro Tips & Troubleshooting for 3-Ingredient Banana Muffins
Even though these muffins are simple, a few things can go wrong if you’re not careful. Here’s how to avoid the most common pitfalls:
Problem: Muffins turned out mushy
Cause: Bananas were too large or batter was underbaked.
Fix: Use 2 medium bananas only, and check doneness with a toothpick at 16 minutes. If it comes out wet, bake 2–3 minutes longer.
For more banana troubleshooting, check my Banana Bread Recipe, same rules apply!
Problem: Muffins are too dry
Cause: Too much oat flour or overbaking.
Fix: Lightly spoon oat flour into the cup instead of packing it down. Add 1 tbsp milk or nut butter for extra moisture.
My Peanut Butter Cookies use nut butter to keep bakes tender, you can borrow the same trick here.
Problem: Muffins didn’t rise
Cause: Bananas weren’t ripe enough, or batter was overmixed.
Fix: Always use spotty, soft bananas and fold ingredients gently. If your eggs are small, use 3 instead of 2 for extra lift.
Problem: Muffins stick to the liners
Cause: Removing them too quickly.
Fix: Let them cool for 5–10 minutes before peeling away the liners.
Learn more about proper cooling/storage in my Overnight Oats guide, patience matters for texture.
Storage & Freezer Tips
- Store at room temp for 2 days in an airtight container.
- Refrigerate for up to 5 days.
- Freeze for up to 3 months, wrap individually and thaw at room temp.
I use the same method for freezing my Gluten-Free Muffins and they stay fresh every time.
Variations & Flavor Twists
The base recipe is just the beginning. Here are some fun ways to switch things up and keep your 3-ingredient banana muffins exciting week after week:
Chocolate Chip Banana Muffins
Fold in ½ cup mini chocolate chips before baking. They melt into gooey pockets of sweetness.
Peanut Butter Swirl Muffins
Add 2 tablespoons of peanut butter to the batter, or swirl a teaspoon on top of each muffin before baking. It’s the same nutty magic you’ll find in my Peanut Butter Cookies.
Gluten-Free Banana Muffins
Stick with oat flour for a naturally gluten-free version, or try almond flour for extra nuttiness. If you’re a fan of grain-free baking, check out my Gluten-Free Muffins for more ideas.
Vegan Banana Muffins
Swap the eggs for flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
Protein-Packed Muffins
Stir in a scoop of vanilla protein powder to the batter for an easy post-workout snack. If you love sneaky ways to add protein, try my Overnight Oats with protein powder too.
Spiced Banana Muffins
Add 1 teaspoon cinnamon and a pinch of nutmeg for cozy fall vibes. These warm flavors echo what I use in my Banana Bread Recipe.
FAQs About 3-Ingredient Banana Muffins
They use a box of cake mix, ripe bananas, and eggs. The cake mix replaces flour and sugar, making them extra sweet. For a more wholesome option, try these 3-Ingredient Banana Muffins with oat flour instead.
Bananas, eggs (or flax eggs for vegan), and rolled oats blended into oat flour. This keeps the recipe naturally gluten-free, similar to my Gluten-Free Muffins.
The key is using very ripe bananas for natural moisture and sweetness, and avoiding overbaking. For extra richness, swirl in nut butter like I do in my Peanut Butter Cookies.
A popular variation adds bananas, eggs, flour (or oat flour), and sugar or honey for sweetness. My base recipe skips added sugar, relying on bananas alone, just like my Banana Bread.
Nutrition Information (per 1 muffin, ~65 g)
SERVING: 65 g | CALORIES: 110 kcal | CARBOHYDRATES: 19 g | PROTEIN: 3 g | FAT: 2 g | SATURATED FAT: 0.5 g | CHOLESTEROL: 31 mg | SODIUM: 8 mg | POTASSIUM: 170 mg | FIBER: 2 g | SUGAR: 6 g | VITAMIN A: 45 IU | VITAMIN C: 2 mg | CALCIUM: 9 mg | IRON: 0.6 mg
(Values are approximate, based on standard ingredients. Variations may change nutrition facts.)
- Vegan version (with flax eggs): Slightly less protein (~2 g) and no cholesterol.
- Protein version (with 1 scoop protein powder): Calories rise to ~130, protein increases to ~7 g per muffin.
- Nut butter swirl: Adds ~40 calories and 2 g fat per muffin.
For more macro-friendly bakes, see my Overnight Oats and Gluten-Free Muffins.
Recipe Notes
Storage: Keep muffins in an airtight container at room temperature for up to 2 days. After that, refrigerate for freshness (up to 5 days).
Freezing: Wrap muffins individually in plastic or parchment, then freeze in a zip-top bag for up to 3 months. To enjoy, thaw at room temp or reheat for 20 seconds in the microwave. I use the same trick for my Gluten-Free Muffins.
Reheating: For that “fresh out of the oven” feel, warm muffins at 300°F (150°C) for 5 minutes.
Make Ahead: Batter can be mixed and refrigerated overnight, just bake the next day.
Add-Ins: Try chocolate chips, blueberries, chopped nuts, or a peanut butter swirl for variety. Inspired by my Chocolate Banana Cake and Peanut Butter Cookies.
Diet Swaps:
- Vegan: Replace eggs with flax eggs.
- Grain-free: Use almond flour instead of oats.
- Protein boost: Stir in protein powder or Greek yogurt.
3-Ingredient Banana Muffins (Easy, Healthy & Gluten-Free Option)
Equipment
- Muffin tin (12-cup)
- Mixing bowl
- Fork or potato masher
- Measuring cups and spoons
- Wire cooling rack
- Optional: Food processor (to make oat flour from rolled oats)
Ingredients
Core Ingredients
- 2 large ripe bananas very spotty for best sweetness
- 2 large eggs or flax eggs for vegan option
- 1 ½ cups oat flour substitute with almond flour for grain-free
Optional Add-Ins
- ½ cup chocolate chips for chocolate banana muffins
- 2 tbsp peanut butter or almond butter for peanut butter banana muffins
- 1 tsp cinnamon or nutmeg for spiced muffins
- 1 scoop vanilla protein powder for protein-packed muffins
Instructions
- Preheat oven: Set oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mash bananas: In a medium bowl, mash 2 ripe bananas with a fork until smooth.
- Add eggs: Whisk in 2 eggs (or flax eggs if vegan) until fully combined.
- Fold in flour: Gently stir in oat flour until batter is just mixed. Avoid overmixing to keep muffins light.
- Fill muffin tin: Divide batter evenly among muffin cups, filling each about ¾ full. Add chocolate chips, nut butter, or spices if desired.
- Bake: Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or freeze for later.
Notes
Nutrition Information (per muffin, ~65 g)
SERVING: 65 g | CALORIES: 110 kcal | CARBOHYDRATES: 19 g | PROTEIN: 3 g | FAT: 2 g | SATURATED FAT: 0.5 g | CHOLESTEROL: 31 mg | SODIUM: 8 mg | POTASSIUM: 170 mg | FIBER: 2 g | SUGAR: 6 g | VITAMIN A: 45 IU | VITAMIN C: 2 mg | CALCIUM: 9 mg | IRON: 0.6 mg (Estimated values. Vegan or protein variations will adjust macros slightly.)Price of Recipe (Approximate, US Market)
- Bananas (2 large): $0.60
- Eggs (2 large): $0.40
- Oat flour (1 ½ cups): $1.50
- Optional add-ins: $1.50–$3.00
Recipe Notes
- Storage: Store in an airtight container at room temp for 2 days, or refrigerate up to 5 days.
- Freezing: Wrap individually and freeze up to 3 months. Thaw at room temp or microwave 20 seconds.
- Vegan Option: Swap eggs for flax eggs.
- Gluten-Free Option: Stick with oat flour or almond flour.
- Variations: Add chocolate chips, swirl in peanut butter, or mix in protein powder for extra nutrition.
- Diet: Gluten-Free, Dairy-Free, Refined Sugar-Free, Vegan-Option
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Did these 3-ingredient banana muffins save your bananas? 🍌Leave a comment, rate the recipe, and share your batch on Instagram or Pinterest – I’d love to see your twist!
There you have it, soft, fluffy 3-ingredient banana muffins made in less than 20 minutes with nothing more than bananas, eggs, and oat flour. They’re proof that sometimes the simplest recipes are the best.
Whether you enjoy them plain, add a swirl of peanut butter, or toss in a handful of chocolate chips, these muffins are the kind of quick bake you’ll want to make on repeat. They’re perfect for breakfast, snacks, or freezing for later.
If you loved this recipe, you might also enjoy my Banana Bread, Overnight Oats, or Gluten-Free Muffins.
Did these muffins save your bananas?
Rate the recipe, leave a comment below, and tag us on Instagram or Pinterest with your batch, I’d love to see your twist on them!
