30-Minute, 3 Ingredient Banana Oatmeal Muffins
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These 3 Ingredient Banana Oatmeal Muffins are a delicious and filling treat! Made with minimal ingredients & time, they are the perfect snack! They take minimal time to prep and bake, making them easy to whip up when you are crunched for time! My favorite thing about these oat muffins are that you can add different mix-ins to make them your favorite flavors!
These 3 Ingredient Banana Oatmeal Muffins are the best treat for any time of day. They are made with minimal ingredients (with options to add more if wanted) and keep you full!
I love eating these for breakfast paired with some scrambled eggs, or during a tennis session to get in some quick, good-for-you carbs. My favorite way to make them is by adding in dark chocolate chips or wild blueberries!
If you are looking for more quick & easy breakfast ideas, look no further than my peanut butter banana oatmeal bars, or my protein baked oats.
Why You’ll Love This Recipe
- They are literally made with only 3 ingredients- so simple and quick! I don’t count the water/milk because well everyone should have access to water at their sink.
- They’re customizable- add in things like vanilla extract, blueberries, peanut butter, or chocolate chips to spice things up! Whatever you have on hand.
- The only sweetener in this recipe is ripe bananas! Perfect way to use up bananas that are going bad.
- They are perfect for meal prepping since they last in the fridge all week.
- These are allergen-friendly, plant based, and have no added sugar.
Ingredients
This list is short and sweet, and all things you probably already have on hand ! Find ingredient notes (including substitutions and swaps) below.
- Oats- I used old-fashioned oats blended up as my “oat flour”, make sure to blend them to a fine crumb. You can also buy oat flour if you’d like!
- Bananas- the more ripe they are, the better (think like banana bread ripe)! Ripe bananas act as our sweetener and binding agent in this recipe, while adding moisture.
- Baking powder- as our levening agent, this is going to add a bit of height to our muffins.
- Milk/water- I like adding water or milk for extra moisture to make sure the muffins aren’t too dry.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make 3 Ingredient Muffins
This recipe is so easy to make. Follow along below.
Mash the bananas with a fork until no clumps remain.
If using whole oats, blend in a food processor until you have a fine crumb.
Mix oat flour with baking powder, then add in the bananas and milk/water. Mix until fully combined. If adding any add-ins, do that now.
Scoop into a greased muffin tin and bake for 15-18 minutes, or until a toothpick comes out clean.
FYI- These muffins are pretty dense/not as fluffy as traditional muffins. I filled my muffin tins about halfway, but if you want taller muffins, fill them to the top (this will make less muffins).
Recipe Substitutions and Variations
- Any kind of oats will work in this recipe! Just be sure to grind them down to almost a powder form. I used a food processor to do this, but you could also use a high-powdered blender.
- Make these sweeter by adding some honey, maple syrup, or coconut sugar to the batter.
- Add in ideas:
- vanilla extract, salt, cinnamon, nutmeg, pumpkin pie spice
- chocolate chips or chopped chocolate bar, blueberries, raspberries, strawberries, chopped nuts
- peanut butter, almond butter, chia seeds
Equipment Needed
A good quality muffin pan is needed for making any muffin or cupcake recipe- you’d be surprised how the pan can make a hug difference!
I have this food processor that I used to grind up my oats into oat flour.
Anytime you are making muffins, make sure to really grease your muffin tin so that they pop out easily after being baked. I love using a baking spray that has flour in it.
How To Store
These muffins will stay good in an airtight container for 3-4 days at room temperature and up to a week in the fridge.
You can also freeze them for up to 4 months. To defrost, allow them to sit at room temperature until thawed.
What if my bananas aren’t ripe?
There are a couple of ways you can ripen bananas quickly- If you want to make these muffins in a few days from now, close the bananas in a brown paper bag and they will ripen faster. Otherwise, you can ripen them in the oven by baking the unpeeled bananas for 20-30 minutes (in a 300F oven). They should come out brown/black and very squishy. Let them cool completely before using for this recipe.
More Muffin Recipes To Try
Looking for other recipes like this? Try these:
What To Pair
These are my favorite dishes to serve with 3 ingredient banana oatmeal muffins:
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30-Minute, 3 Ingredient Banana Oatmeal Muffins
Ingredients
- 4 (4) large ripe bananas, mashed
- 2 cups (240 g) oat flour , or blended oats
- 1½ tsp (1 tsp) baking powder
- 3 tbsp (2 tbsp) water or milk, optional
Add-ins
- 1 tsp (1 tsp) vanilla
- ¼ tsp (0.25 tsp) salt
- ½ cup (90 g) chocolate chips
- ½ cup (74 g) blueberries
- ½ cup (72 g) chopped nuts
- ¼ cup (64.5 g) peanut butter
Instructions
- Pre heat oven to 350℉. Grease a muffin tin generously and set aside.
- Mash the bananas with a fork until no clumps remain.4 large ripe bananas
- If using whole oats, blend in a food processor until you have a fine crumb. Mix the oat flour and baking powder into the bananas. If using water or milk, mix that in as well.2 cups oat flour , 1½ tsp baking powder, 3 tbsp water or milk
- Add any additional add-ins such as chocolate chips or berries.
- Scoop evenly into the greased muffin pan (fill about halfway) and bake for 15-18 minutes, or until a toothpick comes out clean. Allow them to cool in the pan for 5 minutes, and then transfer to a wire cooling rack to cool completely.
Notes
- to store: place in an airtight container for 3 days at room temperature, or up to a week in the fridge
- Freeze for up to 4 months, to defrost allow the muffins to sit at room temperature.
- serving size is just for the muffin with no additional add-ins
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Hi Kelly, how many grams of 4 large smashed banana? Can I use the whole wheat flour and other flour instead? Thank you.
Hi Janice, I’d say about 2 cups of mashed bananas, or around 480 grams! Also I have not tested these with whole wheat flour, but let me know if you try it!
Hey, I’m a 61 year old guy who’s very active in the kitchen. I learned so much from my parents back in the islands, Trinidad 🇹🇹.
Thanks for sharing your great recipes, I can’t wait to try out the oatmeal breakfast recipe and the banana muffins.
I want to make them for my family and fellow athletes. I’m an endurance athlete and love anything that involves being in nature and health related.
All the recipes I see here are interesting and I’m excited to try them.
Hi George, So glad to hear you are going to try some recipes! Let me know which ones you do and how you like them- Enjoy!
These are great! They are not super sweet which I love, but if you want them sweeter I would definitely add some maple syrup or use riper bananas