3 Ingredient Banana Oatmeal Muffins (No Added Sugar)
Modified: Published: by Nora Breyer Combine Good Flavors 16 Comments
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Busy mornings call for easy breakfasts, and these 3 Ingredient Banana Oatmeal Muffins couldn’t be simpler! All you need are ripe bananas, rolled oats, and eggs. No flour, no baking powder, and no added sugar. Just a naturally sweet, hearty little muffin with a soft, moist center.
I love having a batch ready in the fridge for mornings when there’s barely time to sit down with my coffee. They’re a little denser than your usual bakery-style muffins, but that’s exactly what makes them so satisfying. And with only three ingredients, there’s hardly any prep work to worry about!
Making time for everything I need to do in my busy morning is always challenging. That is why I love easy, on-the-go meals in the mornings, and there is nothing better than these simple muffins!
These amazing 3 Ingredient Banana Oatmeal Muffins are the easiest and most affordable way to break your fast.
Their sweet and toasty oat flavor is popular with all ages, so simplify the morning for your whole family with these delectable muffins!
🎥 Video
Just a few ingredients
See the recipe card for quantities.
🔪 Instructions
Step 1: Peel the bananas and blend them into a smooth puree. Add the eggs and 1 cup of rolled oats, then blend again. Stir in the remaining oats with a spatula until everything is combined.
Step 2: Lightly grease your muffin molds or line a muffin tin with paper liners. Divide the batter between the molds, filling them almost to the top. These muffins don’t rise much, so there’s no need to leave a lot of space.
Step 3: Bake in a preheated oven at 180°C (356°F) for 15–20 minutes. Check the center with a toothpick. It should come out without wet batter clinging to it.
Step 4: Let the muffins cool completely before carefully removing them from the molds. They’re quite soft when warm, so giving them time to cool makes a difference!
Serve these cuties for breakfast with our nutritious Banana Milk Coffee or a Hot Protein Coffee before hitting the gym.
🍫 Variations
With only three simple ingredients, there is no limit to how you can tweak or upgrade these already delicious muffins! Try one of these tasty twists to customize your muffins:
- Chocolate Chips: Bananas and chocolate go together perfectly! Try dark chocolate or semi-sweet chips to balance the sweet fruit taste.
- Peanut Butter Chips: These sweet morsels bring a fun nuttiness to balance the sweet fruitiness.
- Raisins: Traditional and golden raisins add a fun texture and taste to these bites!
- Nuts: Stir in some chopped nuts for an extra earthy crunch! Walnuts and bananas are a classic choice, but go nuts and add whatever type you like!
If you wanna try something new using bananas, try this delicious air fryer banana recipe for a change of pace!
🍽 Equipment
- Silicone Muffin Mold: Silicone molds make everything easier! Never worry about a stuck muffin or messy cleanup again with this excellent style of muffin mold. If you do not have silicone, use a traditional muffin tin, but line the cups with paper liners.
- Stick Blender or Food Processor: A stick blender or food processor is an amazing trick for these yummy muffins. These powerful tools can mash the bananas and mix the batter without dirtying extra tools or taking a ton of effort.
- Silicone Spatula: This handy tool helps scoop, scrape, and mix the batter.
Tips & Tricks
- Measure the banana puree. I’ve made the mistake of adding too much, and the batter ended up wetter than it should have been! If yours looks too runny, stir in a little extra rolled oats to help thicken it.
- Don’t wait for a big rise. With no baking powder in the mix, these muffins stay fairly compact. You can fill the molds almost to the top without worrying about them overflowing.
- Give them time to cool. Fresh from the oven, they’re wonderfully soft but also a little delicate. Letting them cool completely makes them much easier to remove from the molds.
- Want them a little sweeter? Choose really ripe bananas with plenty of brown spots. If you’d like to add something extra, a drizzle of maple syrup, a little honey, or a handful of chocolate chips works nicely, although the muffins will no longer be a three-ingredient recipe.
FAQ’s
Why are my banana oatmeal muffins dense?
That’s perfectly normal! These muffins are made without flour or baking powder, so they have a softer, denser texture than traditional muffins. The eggs give them a slightly custardy center, while the oats add a hearty bite.
Can I make these muffins ahead of time?
Absolutely! I love having a batch ready for busy mornings. Once they’ve cooled, pop them into an airtight container and keep them in the fridge. That way, breakfast is one less thing to think about.
How long do banana oatmeal muffins last?
Store the cooled muffins in an airtight container in the refrigerator for up to 3–4 days. Because they’re so moist, I wouldn’t leave them sitting on the counter for several days.
Can I freeze banana oatmeal muffins?
Freezing may work, but I haven’t tested how these muffins hold up after thawing. Their soft, custardy texture could change, so I’d recommend trying it with one or two muffins before freezing a whole batch.
Other Breakfast Recipes for You to Try
- Apple Yogurt Breakfast Granola
- Apple Compote
- Apricot Compote
- Homemade Caramel Milk {2 Ingredients}
- Rice Pudding Breakfast
- Easy Biscoff Granola Recipe
- Gluten-Free Cinnamon Granola
- Thin Pancakes with Apricot Jam
- Brown Sugar Banana Bread
- Nutritious Banana Milk Coffee Recipe
- Fruit and Nut Muffins
- Granola Cups
If you fancy a sweet & savory start in the day, try these delicious bacon waffles for a change of pace!
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Easy Banana Oatmeal Muffins {3 Ingredients} {no sugar}
Equipment
- Silicone muffin mold or muffin rack with muffin liners
- Stick blender or food processor
- Silicone spatula
Instructions
- Peel the bananas and blend them using the stick blender or food processor until they become smooth.
- After blending, add 1⁄2 of the 2 cups Rolled oats and 2 Eggs, to the 2 cups Banana puree, then blend again.2 cups Rolled oats, 2 cups Banana puree, 2 Eggs
- Add the rest of the oats and incorporate them well using a spatula.
- Add muffin liners to a muffin rack and fill the batter in the molds. Fill almost to the top since this dough batter doesn’t rise much when baked.
- Bake at 180 °C // 356 °F for about 15 -20 minutes in a preheated oven. Check if it is completely baked using a wooden skewer or a toothpick (if no batter is attached to the toothpick after you poke the dough, it is baked enough).
- Let the muffins fully cool to room temperature, then carefully remove them from the silicone mold.
Video
Notes
Nutrition
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⛑️ Food Safety
- Wash hands, utensils, and work surfaces before preparing food or drinks.
- Use clean glasses, jars, cutting boards, and utensils.
- Keep raw eggs, raw flour, and unbaked dough or batter away from ready-to-eat foods.
- Do not eat raw dough or batter that contains raw flour or raw eggs.
- Keep perishable ingredients chilled until ready to use.
- Do not leave perishable foods or drinks at room temperature for more than 2 hours, or 1 hour if the temperature is above 90 °F / 32 °C.
- Refrigerate leftovers and perishable items promptly in airtight containers.
For further information, check Safe Food Handling – FDA.
I made these for the first time with the variation of dark chocolate chips and hazelnuts and simply love them!!!
Thank you so much, Sharon! I am so glad you enjoyed them! Love your hazelnut dark chocolate chip version!
I tried these and they’re honestly so quick and handy. They’re soft, naturally sweet, and perfect for busy mornings!
I am so glad you liked them, Iulia! Thank you!
Exactly what I needed!!
That’s wonderful! Thank you! 🙂