3 Ingredient Banana Oatmeal Muffins
These healthy 3 ingredient banana oat muffins are the easiest breakfast or snack you can make in just 20 minutes. They're subtly sweet but if you want a sweeter muffin, add in chocolate chips, blueberries, maple syrup, and more! (See tips below!) They're soft and moist - and different from other muffins where they do not have the cakey texture.
Servings: 6 small muffins (or 3 large muffins)
Calories: 86kcal
Equipment
- 1 medium size mixing bowl
Ingredients
- 2 medium overripe bananas (mashed = 1 cup)
- 1 cup old fashioned oats or 3/4 cup packed oat flour
- 1/2 tsp baking powder *make sure yours fresh (6 months or less) or else your muffins may not rise
- 1 tbsp water (optional but recommended)
Optional
- 1 tsp vanilla extract
- 1 tbsp maple syrup for sweeter muffins
- 1/4 tsp salt salt
- 1/3-1/2 cup dark chocolate chips
- 1/2 cup blueberries
- 1/3-1/2 cup walnuts chopped
Instructions
- Preheat oven to 350 F or 176 C.
- Make your oat flour by adding your old fashioned oats to a food processor and blending for 1-2 minutes until a flour has formed.1 cup old fashioned oats
- In a medium mixing bowl, mash your bananas with the back of a fork until there are no large lumps. I recommend measuring to make sure you have 1 cup.2 medium overripe bananas
- Add the oat flour and baking powder to the mashed bananas. (Optional: I recommend adding in 1 tbsp of water). Add in vanilla and 1/4 tsp salt if you at this time if you desire. Mix until combined but do not overmix. Let the mixture sit for 5 minutes.1/2 tsp baking powder, 1 tbsp water, 1 tsp vanilla extract, 1/4 tsp salt salt
- Fold in chocolate chips, blueberries, or walnuts (if desired- but highly recommended! These muffins are just subtly sweetness with no additions). You can also wait to add these ingredients until the batter is in the muffin pan. Sprinkle it on top and press the toppings into the batter with a spoon or your finger.
- In a greased muffin pan, add in ~1/4 cup of batter into 6 muffin tins to make smaller muffins. (Optional: Use muffin tin liners). *You can also make 3 LARGE muffins.
- Bake for 16-18 minutes until golden browned on the edges and a toothpick comes out clean.*Large muffins: 20-22 minutes - or until the toothpick comes out clean.
- Let muffins sit for 5 minutes before rimming the edges with a knife and removing from pan. Let cool for another 10 minutes on a cooling rack. FYI - These muffins are naturally very soft - they are not cakey like classic muffins!
- Enjoy warm with some vegan butter or jam.
Notes
FYI - Due to the simplicity of the ingredients, these muffins are soft in texture and NOT cakey like other muffins. These are perfect for a healthy breakfast, snack, or even dessert - kids LOVE them too!
Substitutions/Additions:
- Oats: You can use quick cooking oats in place of old fashioned. Do not use steel cut oats.
- Water: Use a plant-milk instead.
- These muffins are SUBTLY sweet and dependent on how overripe your bananas are - if you want sweeter, add in the mix-ins below or a tbsp of maple syrup
- Switch up the flavor of these muffins by adding:
- chocolate chips or mini chips
- fresh or frozen fruit (make sure to defrost and drain fruit ahead of time)
- nuts or seeds
- nut butter such as peanut butter or almond butter
- Store these muffins in the fridge for up to 5 days.
- Freeze in a container for up to 3 months
- These muffins taste amazing warm with a little butter or peanut butter inside!
- Serve them with your morning coffee or tea.
- Ripen your bananas faster by placing them in loosely closed brown bag with another ripe fruit such as an apple or an avocado.
Nutrition
Calories: 86kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 37mg | Potassium: 190mg | Fiber: 2g | Sugar: 5g | Vitamin A: 25IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg