These 3-Ingredient Banana Oatmeal Muffins are going to be a healthy snack game-changer for you. They’re made with oats, bananas, and baking powder, yet they’re still fluffy and delicious. They’re easy to make (ready in under 20 minutes) and good for your soul and body!
I like to think of this banana oatmeal muffin recipe as a “base” recipe for greatness. A “back pocket recipe,” if you will. “A basic recipe that you fall back on when you don’t have the time or the inclination to make something new or time-consuming” – Heraldtribune.com
You start with your three basic ingredients: oats, banana, and baking powder, and from there, the possibilities are endless. You can add some extra bits for extra deliciousness: chocolate chips, berries, nuts, seeds, fruit – or whatever else you fancy. I promise this 3-ingredient banana oatmeal muffin recipe is one you will return to when you want a quick and healthy snack.
These banana and oat muffins are naturally vegan, gluten-free, refined sugar-free, fat-free, and nut-free, making them suitable for just about anyone. They make a perfect little snack, dessert, or even breakfast alongside fruit and yogurt. I hope you love them as much as I do. And if you do love them, you’ll probably love my 5-ingredient Oat Flour Cookies and 4-ingredient Banana Oatmeal Cookies too!
Why you’ll love these 3-ingredient banana oatmeal muffins:
- 3 ingredients: I’ve said it about 10 times already, but you only need THREE ingredients!
- Allergen-friendly: these muffins are gluten-free (when using gluten-free oats), dairy-free, egg-free, and nut-free.
- Plant-based: this recipe contains no animal products and is suitable for vegans.
- No added sugar: these banana muffins are made without added sugar; the bananas act as a natural sweetener.
- Ready in under 20 minutes: they’re quick and easy to make!
- Customizable: you can do SO MUCH with these banana oatmeal muffins; add whatever you feel like adding in!
Ingredients Needed
Now, don’t get mad. You technically need four ingredients. But in my defense, the fourth ingredient is water, and my professional opinion is that that doesn’t count as an ingredient. If you are privileged enough to have all three other ingredients, I am 100% certain you have water too. Forgive me for my lies, please.
Old-fashioned oats:
Rich in fiber and essential nutrients, oats provide a hearty muffin base. Blending them creates a smoother texture in the batter, ensuring a delightful consistency in the final product. You will need to blend the oats into a fine flour-like consistency. You can also use shop-bought oat flour.
Ripe Bananas:
Ripe bananas are the natural sweetener and binding agent in these muffins. They’re ripe, and naturally sweetened flavor adds a delicious taste and moistens the batter, eliminating the need for excessive amounts of oil or butter. Packed with potassium and other essential nutrients, ripe bananas contribute to the overall healthiness of these treats.
Baking Powder:
Baking powder acts as the leavening agent in this recipe, working its magic with almond flour to make the muffins light and fluffy. It helps the batter rise, resulting in a soft and airy texture.
Water:
A minimal amount of water is added to the recipe to balance the moisture content and help create the desired consistency in the batter. This simple addition ensures that the muffins remain soft without becoming overly dense. You can add your choice of milk to add a bit of extra protein to your banana oatmeal muffins.
Optional flavor boosters:
If you happen to have salt and vanilla extract in your cupboard, go ahead and add these in. They will boost the flavors deliciously. However, it is definitely not essential (I don’t add them, and they are still delicious without them).
How to take these banana oatmeal muffins to the next level
As I explained earlier, these muffins are a “base” recipe for greatness. You can experiment and customize them by adding in whatever you are craving. (In the comments at the bottom of this page, let me know what you put in yours!)
Here are some ideas to get you started:
Dark Chocolate Chips: you can’t go wrong with adding chocolate chips to muffins.
Nuts: add any nuts of your choice for a lovely crunch, extra nutrients, and healthy fats.
Seeds: like nuts, pumpkin seeds will provide a delicious crunch, extra nutrients, and healthy fats.
Berries: blueberries, strawberries, raspberries, chopped strawberries, or whatever you wish.
Spices: cinnamon and ginger are great in these banana oatmeal muffins.
Equipment needed
- Blender: You will need a blender or food processor to blend the oats into a fine flour-like consistency, OR you can use oat flour.
- Silicone Muffin Tray: These banana muffins are fat-free, which causes them to stick to a regular muffin tray and paper liners. Therefore, I suggest a silicone muffin tray or a non-stick tray for easy removal!
- Mixing Bowl: To combine all your healthy banana muffin ingredients.
- Plate: This makes mashing your bananas a lot easier!
How to make three ingredient banana oatmeal muffins
I’ve added the step-by-step instructions and a few images below, AND I’ve also got a video for you to follow along with.
Step 1:
Start by preheating your oven to be hot and ready for your muffin batter. Grab your muffin pan and tray lightly grease it with cooking spray.
Step 2:
Add blended oats and baking powder to a bowl and mix to ensure the baking powder is evenly distributed. If you’re adding salt, you can also add this now.
Step 3:
Mash your ripe bananas with a fork until you can’t mash no more. Try to mash it until it’s well-mashed; otherwise, your batter may be too dry.
Step 4:
Add the mashed banana and water to the dry ingredients. If you’re using vanilla extract, add this now too.
Step 5:
Fold with a spatula to combine.
Step 6:
Fold in any mix-ins, such as chocolate chips or chocolate chunks.
Step 7:
Evenly distribute the batter between 9 muffin holes. Fill them right to the top. You can add some whole oats on top as a decoration. To make smaller muffins, divide the mixture between 12 mini muffin tin holes (but bake for only 8 minutes). If you want to make jumbo banana muffins, divide them between 4 jumbo muffin holes and bake them for 15 minutes.
Step 8:
Bake your muffins for 10 minutes. That’s right – in just a short time, you’ll have warm, aromatic banana oatmeal muffins ready to enjoy! They should be slightly underdone and gooey in the middle. If you bake them too long, they will be dry. Leave to cool in the muffin tin for 10 minutes, then carefully remove and enjoy!
Extra tips for making the best banana oatmeal muffins:
- Measure by weight: I always recommend using a kitchen food scale to ensure your measurements are accurate and your results are perfect.
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Overripe bananas are perfect for this recipe as they mash easily and add natural sweetness. Plus, they are a great way to use up bananas that might otherwise go to waste.
- Blend Oats Properly: When blending the old-fashioned oats, ensure a fine consistency. This helps create a smoother batter and contributes to the overall texture of the muffins.
- Customize with Optional Extras: Experiment with different combinations to find your favorite!
- Preheat the Oven: Ensure your oven is fully preheated before placing the muffins inside. This helps achieve the right texture and ensures even baking. Inconsistent temperatures can lead to unevenly cooked muffins.
- Underbake your muffins: You want to underbake them slightly–this makes them soft and fluffy on the inside. As these muffins are fat-free, if you overbake them, they will be dry.
Serving and storing
Serving:
- Serve Warm: Enjoy the 3-Ingredient Banana Oatmeal Muffins while they are still warm from the oven for the ultimate comfort and flavor.
- Pair with Your Favorites: These versatile muffins can be paired with various accompaniments, perhaps with a dollop of yogurt, a drizzle of honey, a layer of butter, or a sprinkle of chopped nuts for added texture and taste.
- A perfect breakfast: two banana oatmeal muffins, a couple of spoons of Greek yogurt, and a handful or two of fresh fruit – YUM!
- A perfect snack: grab one on your way out the door, with a cup of tea, or on its own if you fancy a snack.
Storing:
- Room Temperature: If you plan to consume the muffins within a day or two, store them in an airtight container at room temperature. Make sure to let them cool completely before sealing to avoid moisture buildup.
- Refrigeration: For longer storage, refrigerate the muffins in an airtight container. This is especially important if you’ve added chocolate or other perishable mix-ins. Bring them to room temperature or warm them slightly before serving.
- Freezing: These muffins are freezer-friendly! Wrap each muffin individually in plastic wrap and place them in a sealed freezer bag. They can be frozen for up to three months. To thaw, leave them in the refrigerator overnight or warm them gently in the oven.
- Reheating: If you’re enjoying the muffins after refrigeration or freezing, you can reheat them in a preheated oven for a few minutes or in the microwave for a quick warm-up.
FAQ:
While the recipe calls for old-fashioned oats, instant oats can be used as a substitute. Remember that instant oats have a finer texture and absorb liquids more quickly. Adjust the quantity of instant oats or the amount of liquid to achieve the desired muffin texture.
Technically no. You can use whole oats; however, the texture will be very different. They will not have a fluffy muffin texture; they will be more like flapjacks. Both versions are equally delicious.
No, it’s not recommended to directly substitute baking soda for baking powder in this recipe without adjusting other ingredients. Baking powder contains both an acid and a base, providing leavening, while baking soda requires an additional acid for activation. Stick to the specified baking powder for optimal results.
You can add in some chopped nuts or seeds, such as almonds or chia seeds, which can contribute protein while adding texture. Adjusting the optional add-ins to include protein-rich elements will enhance the nutritional profile of the muffins without compromising their deliciousness.
You can substitute the water for a liquid sweetener like maple syrup, agave, or honey.
To make these muffins gluten-free, substitute gluten-free oats for the old-fashioned oats and ensure the baking powder is gluten-free. The remaining ingredients, including bananas and optional add-ins, are naturally gluten-free.
These muffins are naturally vegan-friendly! Just ensure your add-ins are vegan too. I love vegan chocolate chips!
Banana oatmeal muffins offer a plethora of benefits. Firstly, they are a wholesome snack or breakfast option packed with nutrients like fiber, potassium, and vitamins. The combination of bananas and oatmeal provides sustained energy release, making them ideal for busy mornings or as a pre-workout snack. Additionally, these muffins are often lower in fat and sugar compared to traditional muffin recipes, making them a healthier choice for those watching their intake.
Dry oatmeal muffins can result from several factors, such as overmixing the batter, using too much flour, or baking them for too long at a high temperature. Ensuring the correct ratio of wet to dry ingredients, gently folding in the dry ingredients, and baking at the recommended temperature for the specified duration can help prevent dryness.
Banana muffins may become hard if they are overbaked or if there is too much flour in the batter. Overripe bananas can also contribute to a denser texture. To avoid hard banana muffins, be sure to bake them until a toothpick inserted into the center comes out clean, and use the correct amount of flour according to the recipe.
Oatmeal and bananas offer numerous health benefits. Oatmeal is rich in soluble fiber, which helps lower cholesterol levels and promotes heart health. It also provides a steady energy source and keeps you feeling full for extended periods. Bananas contain potassium, vitamin B6, and antioxidants, supporting proper heart function, digestion, and well-being.
Two key characteristics of a good muffin are moisture and a tender crumb. A moist muffin is enjoyable to eat and stays fresh for more extended periods, while a tender crumb ensures a light and fluffy texture that melts in the mouth. These qualities make for a satisfying treat that keeps people returning for more.
Avoid overmixing the batter when making muffins, which can result in tough and dense muffins. Also, avoid overbaking, which can lead to dryness. Using outdated leavening agents or incorrect measurements can also adversely affect the texture and flavor of the muffins.
Allowing muffins to cool before serving is crucial for several reasons. Firstly, it allows the muffins to set and firm up, preventing them from falling apart when removed from the baking pan. Additionally, cooling allows the flavors to develop fully, resulting in a more balanced and enjoyable taste. Lastly, handling hot muffins can increase the risk of burning oneself, so it’s best to exercise caution and let them cool sufficiently.
The secret to moist muffins lies in using the correct proportion of wet and dry ingredients and incorporating moisture-rich ingredients such as bananas, yogurt, or applesauce. Avoid overbaking the muffins, as this can cause them to dry out. Storing them properly in an airtight container after baking also helps retain moisture.
more easy and healthy muffin recipes:
- Easy + Healthy Blueberry Banana Oatmeal Muffins
- Healthy Banana Muffins
- Banana Buckwheat Muffins
- Savoury Muffins with Chickpea Flour
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
3 Ingredient Banana Oatmeal Muffins
Equipment
- Plate
Ingredients
- 240 g old fashioned oats or oat flour
- 2 tsp baking powder
- 400 g bananas 4 medium bananas
- 60 ml water 1/4 cup
optional flavour boosters
- 1 tsp vanilla extract
- 1/4 tsp salt
- 60 g dark chocolate or any other mix ins
Instructions
- Preheat oven to 180°C / 350°F / 160°C fan and lightly grease you muffin tray.
- If using whole oats, add to a blender or food processor and blend into a fine powder.
- Add blended oats, baking powder and salt (if using) to a medium mixing bowl and whisk to combine.
- Using a fork, mash bananas on a plate until very well mashed.
- Add mashed bananas, water and vanilla extract (if using) to the dry ingredients and fold until combined.
- Fold in any other mix ins.
- Evenly distribute between 9 muffin holes in your muffin tray, filling to the top.
- Add some whole oats on top for decoration and bake for 10 minutes.
- Leave to cool for 10 minutes in the tray then carefully remove.
Video
Notes
-
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be.
- When blending the old-fashioned oats, make sure to achieve a fine consistency.
- Customize with Optional Extras: Experiment with different combinations to find your favorite! Read blog post for ideas.
- Preheat the Oven: Ensure that your oven is fully preheated before placing the muffins inside.
- Underbake your muffins: You want to slightly underbake your muffins – this is what makes them soft and fluffy on the inside.
Nutrition
I hope you love these 3-ingredient banana oatmeal muffins!
Super good and very easy to follow 😋 Thanks for the recipe xx
Ahh I’m so glad you enjoyed them! Thank you for making my Banana Oatmeal Muffins!
Super good and very easy to follow 😋 Thanks for the recipe xx
Thank you for your comment Dianne! I’m so so happy you enjoyed them 🙂
Just saw recipe. Planning on making them .I love oats. Thank you.
I love oats too! I hope you made them?
I made these and added some chopped nuts and the food thoughts cocoa powder for sone quick breakfasts and the kids think theyre eating cupcakes but i know theyre healthy, its a win!
This comment makes me so happy! Thank you so much Amber xxx
Can i use almond flour instead of oat flour
Hey Linda, unfortunately I have not tested the recipe with almond flour so I cannot say yes or no, I’m afraid!
But you didn’t mention exact quantity please tell me the quantity of bananas and oats.