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–+ servings
Gluten free and vegan Banana Oatmeal Muffins.

3 Ingredient Banana Oatmeal Muffins

These 3 Ingredient Banana Oatmeal Muffins are soft, naturally sweetened with ripe bananas, and made with just three simple pantry staples. These healthy banana oatmeal muffins are gluten free (when made with certified gluten free oats), vegan, easy to make, and perfect for breakfast, snacks, or meal prep.
4.67 from 24 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 9 muffins
Calories 143 kcal

Equipment

Ingredients
  

  • 240 g old-fashioned rolled oats or oat flour (3 cups rolled oats or 2½ cups oat flour)
  • 2 tsp baking powder
  • 400 g ripe bananas (About 1⅔ cups mashed banana - about 4 medium bananas
  • 60 ml water ¼ cup

optional mix-ins

Instructions
 

  • Preheat the oven to 180°C (350°F) or 160°C fan. Lightly grease a silicone or non-stick muffin tray.
  • If using rolled oats, blend them in a blender or food processor until they resemble a fine oat flour.
  • In a medium mixing bowl, whisk together the oat flour, baking powder, and salt (if using).
  • Mash the bananas with a fork until very smooth.
  • Add the mashed bananas, water, and vanilla extract (if using) to the dry ingredients. Fold together until no dry patches remain.
  • Fold in the chocolate chips or any other mix-ins, if using.
  • Divide the muffin batter evenly between 9 standard muffin cups, filling each almost to the top. Sprinkle with a few rolled oats if desired.
  • Bake for 10–12 minutes, or until the tops are lightly set and spring back when gently pressed.
  • Leave the muffins to cool in the pan for 10 minutes before carefully removing. They will continue to firm up as they cool.

Video

Notes

NOTES: 
  • Blend the rolled oats into a fine oat flour for the softest texture.
  • Use very ripe bananas for the best natural sweetness and flavor.
  • Let the batter rest for 5 minutes before baking to allow the oat flour to absorb moisture.
  • Because these muffins are made without eggs, oil, or butter, they're naturally softer than traditional banana muffins.
  • A silicone or well-greased non-stick muffin tray works best, as the muffins can stick to regular muffin tins and paper liners.
  • These muffins freeze well for up to 3 months.
 
MEASUREMENTS:
I always recommend using a kitchen weighing scale and using weighted measurements. This will result in a more accurate process and your muffins will come out perfectly.
 
MORE INFO:
Read the blog post before making these Banana and Oatmeal Muffins for extra tips, ingredient substitutions and storage instructions.
 
NUTRITIONAL INFO:
These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.

Nutrition

Nutrition Facts
3 Ingredient Banana Oatmeal Muffins
Serving Size
 
1 muffin
Amount per Serving
Calories
143
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.4
g
3
%
Sodium
 
160
mg
7
%
Potassium
 
190
mg
5
%
Carbohydrates
 
27.8
g
9
%
Fiber
 
4
g
17
%
Sugar
 
5.7
g
6
%
Protein
 
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword 3-ingredient banana oatmeal muffins, banana and oat muffins, gluten-free banana muffins, healthy banana muffins, healthy banana oatmeal muffins
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