3 Ingredient Banana Oatmeal Muffins Recipe
These 3 Ingredient Banana Oatmeal Muffins are a simple, healthy, and delicious treat made primarily with ripe bananas and oats. Perfect for a quick breakfast or snack, these muffins are moist, naturally sweetened, and can be customized with your favorite mix-ins like dark chocolate chips. They are easy to prepare and bake in under 20 minutes, making them a convenient option for busy mornings or a wholesome dessert.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 9 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 240 g old-fashioned rolled oats (or oat flour, about 3 cups rolled oats or 2½ cups oat flour)
- 2 tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 400 g ripe bananas (about 1⅔ cups mashed banana - approximately 4 medium bananas)
- 60 ml water (¼ cup)
- 1 tbsp vanilla bean paste
Optional Mix-ins
- 60 g dark chocolate chips (⅓ cup) or any other mix-ins of your choice
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) or 160°C (fan). Lightly grease a silicone or non-stick muffin tray to prevent sticking.
- Prepare Oat Flour: If using rolled oats, place them in a blender or food processor and blend until they become a fine oat flour consistency.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the ground oat flour, baking powder, and salt to ensure even distribution.
- Mash Bananas: Using a fork, mash the ripe bananas until they achieve a very smooth texture with no large lumps.
- Combine Wet and Dry: Add the mashed bananas, water, and vanilla bean paste to the dry ingredients. Fold gently with a spatula until the batter is smooth and free of dry flour patches.
- Add Mix-ins: Fold in the dark chocolate chips or your preferred mix-ins evenly throughout the batter.
- Fill Muffin Tray: Divide the muffin batter evenly among 9 standard muffin cups, filling each almost to the top. Optionally, sprinkle a few rolled oats on top for extra texture.
- Bake: Bake the muffins for 10 to 12 minutes, or until the tops are lightly set and spring back when gently pressed.
- Cool: Allow the muffins to cool in the pan for 10 minutes before carefully removing them. The muffins will continue to firm up as they cool completely.
Notes
- For a gluten-free option, ensure the oats are certified gluten-free.
- You can substitute chocolate chips with nuts, seeds, or dried fruits as preferred.
- Mashing bananas thoroughly ensures a uniform texture in the muffins.
- These muffins are best enjoyed within 2-3 days or can be frozen for longer storage.
- If you prefer a sweeter muffin, add a tablespoon of honey or maple syrup, though bananas provide natural sweetness.
