These wholesome 3 ingredient banana oatmeal muffins, where ripe bananas, hearty oats, and creamy plant milk blend effortlessly into a guilt-free treat. With just a few steps you can savor the moist, naturally sweet goodness of these muffins, perfect for breakfast on-the-go or a wholesome snack any time of the day.
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I love meal prepping a batch of these easy 3 ingredient banana oatmeal muffins when I want a healthy treat without the fuss. The less ingredients, the better!
If you’re in the same boat as me, you’ll also love my 3-ingredient banana oatmeal cookies, these 5-ingredient bliss balls, these 2-ingredient chocolate-covered strawberries, or this 4-ingredient vegan cream of wheat. These 3-ingredient easy banana oatmeal muffins are in good company!
For all the muffin lovers out there, you should also check out this roundup of the best vegan muffin recipes!
Why you’ll love these muffins
- Easy: This recipe is a breeze to whip up, requiring just three simple ingredients and minimal effort. Perfect for busy mornings or whenever you need a quick snack fix.
- Allergen-friendly: Free from common allergens like dairy and nuts, these muffins are a safe and delicious option for those with dietary restrictions or sensitivities. Great for a school snack or lunch that the whole family will enjoy!
- Healthy: Say goodbye to added sugar! These muffins derive their sweetness solely from ripe bananas, making them a nutritious choice for guilt-free indulgence.
- Quick: Need a snack in a hurry? These muffins are your answer. With a bake time of less than 20 minutes, you can satisfy your cravings in no time.
Ingredients And Substitutions
Made with whole grain oats, bananas, and plant-based milk—these basic ingredients are easy to find and probably already in your kitchen!
- Rolled oats or oat flour: You can use either rolled oats, also known as old-fashioned oats, or oat flour in this recipe. However, you’ll require a lesser amount of store-bought oat flour since it’s usually a finer powder than what you can achieve at home. This has been noted in the recipe card.
- Ripe bananas: Ripe bananas provide natural sweetness and moisture to these muffins. The spottier, the better!
- Non-dairy milk: Any dairy-free milk will work, such as unsweetened almond milk, soy milk, or oat milk. If you prefer a sweeter muffin, you can use a sweetened plant milk variety. In a pinch, you can use water, though I find the milk adds some extra flavor that would otherwise be missing.
Variations and Mix-ins
Elevate your 3-ingredient banana oatmeal muffins with these enticing flavor variations and mix-ins. While perfect on its own, these extra flavors and mix-ins enhance the natural goodness of the three-ingredient base. You can easily tailor your muffins to your taste preferences with endless possibilities!
Here are my favorite mix-in ideas:
- Vanilla extract
- Salt – it will enhance any of the other flavors you add!
- Baking powder – for extra fluffiness (highly recommended)
- Ground cinnamon or pumpkin pie spice
- Maple syrup – for extra sweetness
- Berries – blueberries, strawberries, raspberries, and blackberries would all be great!
- Peanut butter or almond butter – a couple of tablespoons will add a nice flavor and healthy fats to this healthy snack!
- Dairy-free chocolate chips
- Chopped nuts – walnuts, pecans, or slivered almonds add some nice crunch
How To Make These Banana Oat Muffins
These healthy banana muffins are a cinch to make! Simply blend, pour, and bake! Here’s the step-by-step process but you can reference the full instructions and measurements in the recipe card below.
Start by preheating your oven and prepare a muffin pan by lining it with foil liners, lightly greasing it with oil, or using a silicone muffin pan.
Combine all the ingredients, including optional ingredients like vanilla extract, salt, baking powder, cinnamon, and maple syrup, in a high-speed blender.
Blend until smooth for about 1-2 minutes, ensuring to scrape down the sides as needed. Avoid overblending.
Transfer the blended batter to a mixing bowl, and gently fold in your preferred mix-ins such as berries, chocolate chips, or nuts.
Evenly distribute the batter into each muffin cup, and if desired, sprinkle additional mix-ins on top.
Bake in the preheated oven for 18 to 22 minutes, or until the muffins turn golden and a toothpick inserted into the center comes out clean (some melted chocolate or berry juice on the toothpick is acceptable, but ensure no wet batter remains).
Allow the muffins to cool in the pan for 10-15 minutes before removing. Serve warm or cold, as preferred!
Tips
- Opt for Overripe Bananas: Choose bananas that are extra ripe for this recipe. Overripe bananas not only add natural sweetness but also contribute moisture to the batter, resulting in moist and flavorful muffins without the need for added sugar.
- Prep the Muffin Pan: To prevent the muffins from sticking to the pan, whether using foil liners or a silicone pan, it’s advisable to lightly spray the muffin cups with cooking oil spray. This simple step ensures easy removal and keeps your muffins intact. Skip paper muffin liners since those tend to stick.
Storage
To preserve the freshness of your banana oat muffins, store them in an airtight container at room temperature for up to 2-3 days. If you prefer to extend their shelf life, refrigerate the muffins for up to one week.
For longer-term storage, you can freeze the muffins individually wrapped in plastic wrap or placed in a freezer-safe bag for up to three months. When ready to enjoy, simply thaw the muffins at room temperature or warm them in the microwave or oven for a comforting treat!
FAQ’s
Yes, you can use quick oats to make these oatmeal banana muffins, but you may need to reduce the amount slightly. Quick oats are smaller and, therefore, fill a measuring cup more densely. I would reduce the amount by 1/4 cup compared to the rolled oats.
Absolutely! You can easily adapt this recipe to use a mini muffin tin instead of regular-sized ones. Simply adjust the baking time accordingly. Mini muffins typically bake faster than their larger counterparts, so you’ll want to reduce the baking time by about half. Start checking for doneness around the 9-11 minute mark, and continue baking until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Enjoy your bite-sized banana oatmeal mini muffins!
This recipe makes 12 regular sized muffins or about 24 mini muffins.
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3-Ingredient Banana Oatmeal Muffins (Super Easy Recipe)
Ingredients
- 3 cups rolled oats or 2 ¼ cups oat flour
- 4 medium spotty ripe bananas about 2 cups mashed
- 1 cup non-dairy milk I used unsweetened almond milk
Optional Ingredients:
- 1 teaspoon vanilla extract
- ½ teaspoon salt for flavor
- 1 ½ teaspoons baking powder for extra fluffiness – highly recommended
- 1 teaspoon ground cinnamon
- 1-2 tablespoons maple syrup for extra sweetness
Mix-ins:
- ½ cup berries
- ½ cup dairy-free chocolate chips
- ½ cup chopped nuts walnuts, pecans, etc.
Instructions
- Preheat oven to 350°F (180°C). Prepare a muffin pan with foil liners or lightly spray with oil. Or use a silicone muffin pan.
- Add all of the ingredients to a high-speed blender, including optional vanilla extract, salt, baking powder, cinnamon, and maple syrup if using. Do not add mix-ins like berries, chocolate chips or nuts just yet.3 cups rolled oats, 4 medium spotty ripe bananas, 1 cup non-dairy milk, 1 teaspoon vanilla extract, ½ teaspoon salt, 1 ½ teaspoons baking powder, 1 teaspoon ground cinnamon, 1-2 tablespoons maple syrup
- Blend the ingredients until smooth, stopping to scrape down the sides as needed, for 1-2 minutes. Be careful not to overblend.
- Transfer the batter to a bowl and gently fold in your desired mix-ins.½ cup berries, ½ cup dairy-free chocolate chips, ½ cup chopped nuts
- Evenly divide the batter into each muffin cup and top with additional mix-ins if desired.
- Bake for 18 – 22 minutes until golden and a toothpick inserted into the center comes out clean (some melted chocolate or berry juice on the toothpick is fine but no wet batter).
- Allow to cool in the pan for 10-15 minutes before removing. These can be served warm or cold!
These are perfect for grab-n-go breakfasts during the school year. Sometimes my kids even pack them in their lunchboxes. We love them with lots of cinnamon! Yum!