Looking for a quick, healthy, and delicious muffin recipe? These 3-ingredient banana oatmeal muffins are perfect for a simple breakfast, a healthy snack, or a grab-and-go treat. They’re naturally sweetened, gluten-free, dairy-free, and made without eggs!
This is a simplified version of my blender banana muffins and they're perfect for when you're missing an ingredient!
💞 Why You'll Love This Recipe
These 3-ingredient oatmeal muffins are simple, healthy, and incredibly versatile! Since we get bananas every week during grocery shopping and rolled oats in bulk, I always have every thing I need on hand for this recipe.
- Only 3 ingredients – no complicated steps or extras needed!
- No eggs, dairy, or refined sugar – naturally wholesome.
- A perfect base recipe – add mix-ins like chocolate chips, nuts, or spices to customize!
If you love easy oat breakfasts, you'll probably also love my cookies and cream overnight oats or almond vanilla granola.
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Ingredients
- Ripe bananas (about 1 cup mashed)
- Whole oats or oat flour
- 1 teaspoon baking powder
See recipe card for quantities.
How to Make
Step 1: Make Oat Flour
Preheat the oven to 350°F (175°C) and line a muffin tin with liners or lightly grease it.
Prepare the oat flour by blending 1 cup of rolled oats in a blender or food processor until it reaches a fine flour-like consistency.
Step 2: Make the Batter
Mash the bananas in a medium bowl until smooth.
Mix the batter by stirring in the oat flour and baking powder until well combined.
Step 3: Add to Muffin Tins
Let the batter rest for 5 minutes to allow the baking powder to activate.
Fill the muffin tin about ¾ full with the batter.
Step 4: Bake
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Cool for a few minutes, then enjoy!
Hint: Letting the batter rest for 5 minutes before baking allows the baking powder to activate, giving the muffins a better rise.
FAQs
Yes! Oat flour gives the best soft and fluffy texture.You can also blend quick oats into a fine flour or use them as-is for a more textured muffin.
It depends on how ripe your bananas are! Super ripe bananas (with lots of brown spots) make these muffins naturally sweet. If you prefer extra sweetness, you can add a drizzle of honey, maple syrup, or a handful of chocolate chips.
No, baking soda requires an acid (like vinegar or lemon juice) to activate, whereas baking powder works on its own. Stick with baking powder for the best results! You could try to use an egg instead though.
⭐ Top Tips
For best results, use super ripe bananas with brown spots for maximum sweetness.
Substitutions and Variations
Substitutions
- Gluten-Free: Ensure you use certified gluten-free oats.
- Extra Sweetness: Add 1-2 tablespoons of maple syrup or honey if you prefer sweeter muffins.
- Flavor Boost: Mix in cinnamon or vanilla extract for extra depth.
Variations
- Chocolate Chip: Stir in ¼ cup of chocolate chips.
- Nutty: Add 2 tablespoons of chopped walnuts or almonds.
- Berry Burst: Fold in ¼ cup of blueberries before baking.
Equipment
- Mixing bowl
- Fork or potato masher
- Muffin tin
- Blender or food processor (to make oat flour)
Storage
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 1 week.
- Freeze for up to 3 months—just thaw before eating!
More Recipes
Looking for other rolled oat recipes? Try these:
Serving Suggestions
These three ingredient muffins are the perfect breakfast snack with:
📖 Recipe
3-Ingredient Banana Oatmeal Muffins
Ingredients
- 2 bananas about 1 cup mashed
- 1 cup rolled oats or oat flour
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners or lightly grease it.
- Prepare the oat flour by blending 1 cup of rolled oats in a blender or food processor until it reaches a fine flour-like consistency.
- Mash the bananas in a medium bowl until smooth.
- Mix the batter by stirring in the oat flour and baking powder until well combined.
- Let the batter rest for 5 minutes to allow the baking powder to activate.
- Fill the muffin tin about ¾ full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for a few minutes, then enjoy!
Notes
- Gluten-Free: Ensure you use certified gluten-free oats.
- Extra Sweetness: Add 1-2 tablespoons of maple syrup or honey if you prefer sweeter muffins.
- Flavor Boost: Mix in cinnamon or vanilla extract for extra depth.
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