Hey y’all! If you’re craving a wholesome baked treat that’s ready in a flash, you’re going to love these 3 Ingredient Banana Oatmeal Muffins. They’re moist, satisfyingly sweet, and naturally gluten-free—perfect for busy mornings, after-school snacks, or a guilt-free dessert. Grab those ripe bananas, and let’s get cooking!
Why You’ll Love This 3 Ingredient Banana Oatmeal Muffins Recipe
- Super easy to make with just three pantry staples.
- Perfectly sweet and tender thanks to overripe bananas.
- Gluten-free and naturally refined sugar-free.
- Freezer-friendly for healthy snacks anytime.
- Customizable for picky eaters and flavor lovers alike.
Ingredients for 3 Ingredient Banana Oatmeal Muffins
- 2 large overripe bananas (about 1 cup mashed)
- 2 cups old-fashioned rolled oats
- 2 large eggs
How to Make 3 Ingredient Banana Oatmeal Muffins: Step-by-Step Directions
Step 1: Prep and Preheat
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease them.
Step 2: Mash the Bananas
In a large bowl, thoroughly mash the bananas with a fork until mostly smooth but a few small lumps remain.
Step 3: Combine Ingredients
Add the eggs to the bowl and whisk until well combined with the bananas. Stir in the oats until the mixture is evenly mixed and thick.
Step 4: Portion and Bake
Spoon the batter evenly into the muffin cups, filling almost to the top. Bake for 18-22 minutes or until the tops are set and lightly golden.
Step 5: Cool and Enjoy
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes for Perfect 3 Ingredient Banana Oatmeal Muffins
- Use spotty, brown bananas for the sweetest flavor—learn how to ripen bananas quickly on Bon Appétit.
- If you prefer a smoother texture, pulse the oats in a food processor before mixing.
- Add a pinch of cinnamon or a splash of vanilla extract for extra flavor.
3 Ingredient Banana Oatmeal Muffins: Tasty Variations
- Chocolate Chip Banana Oat Muffins: Stir in 1/3 cup mini chocolate chips to the batter.
- Nutty Banana Oat Muffins: Add 1/4 cup chopped walnuts or pecans for crunch.
- Berry Banana Oat Muffins: Fold in 1/2 cup fresh or frozen blueberries before baking.
Required Equipment for 3 Ingredient Banana Oatmeal Muffins
- Mixing bowl
- Fork or potato masher
- Muffin tin
- Muffin liners or nonstick spray
- Oven
Storage Instructions & Shelf Life
Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze muffins in a zip-top bag for up to 2 months—just thaw overnight or microwave for 30 seconds to enjoy!
Serving & Pairing Suggestions for Banana Oat Muffins
- Serve warm with a dollop of Greek yogurt and a drizzle of honey.
- Pair with fresh fruit and coffee for a complete breakfast.
- Enjoy with nut butter for an energizing snack.
Pro Tips for Perfect 3 Ingredient Banana Oatmeal Muffins
- For even baking, use a cookie scoop to portion the batter uniformly (see more muffin tips).
- Don’t overbake—muffins are done when the tops are springy and a toothpick comes out clean.
- Let muffins cool fully to firm up for the best texture; they’ll be soft when hot!
FAQ: 3 Ingredient Banana Oatmeal Muffins
- Can I use instant oats instead of old-fashioned oats? Yes, but the texture will be softer and more cake-like.
- Are these muffins gluten-free? Absolutely—just make sure your oats are certified gluten-free (learn more).
- Can I make these vegan? Swap eggs for 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water) for a plant-based version.
Prep time: 10 minutes
Total time: 30 minutes
Ingredients
- 2 large ripe bananas, mashed
- 2 cups rolled oats
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- Pinch of salt
- 1/4 cup mini chocolate chips (optional)
Instructions
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1Preheat the oven to 350°F (175°C) and lightly grease or line a muffin tin with paper liners.
-
2In a large bowl, mash the ripe bananas until smooth. Add the eggs and vanilla extract, and mix well.
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3Stir in the rolled oats, baking powder, cinnamon, and salt. Mix until fully combined.
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4Fold in the mini chocolate chips if using. Divide the batter evenly among the muffin cups.
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5Bake for 16-18 minutes or until the muffins are firm and a toothpick inserted in the center comes out clean.
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6Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
110cal
Protein:
4 gg
Fat:
2 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
20 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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