Super quick and easy to make, these 3-ingredient banana oatmeal muffins make for such a healthy snack or breakfast recipe that the whole family can enjoy. They are quite filling, naturally sweetened (no added sugar!) and incredibly delicious! You can flavor them the way you want and they are 100% vegan, dairy-free, gluten-free and made without eggs.
My 3-ingredient peanut butter cookies recipe is one of my most popular posts on the blog because I know you all love quick, easy and ultra-simple recipes. Life can get so busy, right? So I'm really excited to share these 3-ingredient banana oatmeal muffins with you. I'm sure you will love them too!
And yes, they really are made using only 3 simple ingredients: hearty and thick old-fashioned oats, ripe sweet bananas and baking powder to help them rise a bit. Then, the best part is that you can flavor them using your favorite ingredients!
If enjoying these for dessert or as a quick snack, then I think oat + banana calls for some chocolate chips. But if you are making them for breakfast, then you can flavor them with blueberries, cinnamon, vanilla, strawberries, or whatever you prefer. They have a nice chewy texture and they are surprisingly flavorful, both kids and adults will enjoy.
My 6-year-old just had 4 in a row 🤷♀️ and you know what? I didn't stop him, these vegan banana oatmeal muffins are so healthy! They are naturally made dairy-free and vegan, plus they are made without flour, making them also completely gluten-free. And if you are using super ripe bananas, then you won't even need to add any extra sugar or sweetener, they will be plenty sweet already!
You can whip them up in a few minutes, just mash the bananas and combine the ingredients, and they bake quickly within 15 minutes or so. It doesn’t take much longer to prepare than making oatmeal, so you can make them in the morning for breakfast, even during the week when you are super busy. They also are so amazing for meal-prep or to freeze!
Let me know if you gave them a try! ❤️
Highlights of this recipe
- One-bowl easy recipe, which means less clean up!
- Quick to prepare
- Great for when you need a snack or breakfast on-the-go
- Perfect midday or after-school filling snack
- Free of any added sugar or sweetener
- Uses only simple pantry ingredients you probably already have
- Very healthy and nutritious: loaded with healthy fats and rich-in-fiber
- Made without flour
- Super versatile and fun to garnish or flavor to your preference
- Naturally vegan, dairy-free, egg-free and gluten-free
Ingredients you'll need
- Oats: use a thick old-fashioned style rolled oats for best texture. Also, if you are following a gluten-free diet, then be sure to look for GF certified oats.
- Bananas: use overripe bananas to ensure the muffins are sweet enough. Remember, this recipe is completely sugar-free, relying 100% on the natural sugar from the bananas.
- Baking powder: Helps the muffins puff a little and prevents them from becoming too dense.
How to make 3-ingredient banana muffins with oats
These vegan muffins should be ready within 20 minutes, from mixing to fully baked!
Start by preheating the oven to 350º and lining a muffin pan with paper liners. You can also spray the liners with some oil to prevent sticking, but that's optional (see below for more tips).
Mash the bananas until as smooth as you can. If you leave too many chunks, then there is not going to have enough moisture for the oats to soften, so keep mashing until completely uniform. I like to simply mash them on a plate using a fork.
In a mixing bowl, add the rolled oats, baking powder and give it a quick stir.
Then, transfer 2 cups of the mashed bananas into the bowl and combine until completely uniform.
At this point, you can add any flavoring ingredient you like, such as chopped fruits, vanilla, spices, chocolate chips, etc. I included ½ cup of chocolate chips to my batch as seen in the picture.
Divide the mixture into the prepared 12 muffin paper tins. Then, bake in the oven for 15-17 minutes or until slightly golden brown.
Let them cool down for a few minutes before unmolding. Enjoy!
- There is no extra liquid in this recipe, so you will have to stir for a little while to fully incorporate the mashed banana into the oats. I like to use a spatula so I can press on the mixture too, it helps combine it.
- I tested this recipe using regular muffin paper liners and the muffins stuck to them quite a bit (which is not surprising, they are so healthy and made without any added fat). To prevent sticking, you can lightly spray some oil over each paper liners. But, if you prefer to keep this recipe oil-free, then I recommend to use a silicone non-stick muffin pan. Or do like me and use muffin paper liners that are designed to be non-stick!
- I highly encourage you to add a flavoring ingredient, such as chocolate or fruits. While they are still delicious plain, they can be a bit bland without extra flavors.
- These muffins won't rise much, so you can fill the cups all the way to the top.
We mostly just grab these muffins on the go, as they hold well together (thanks to the bananas!). They make for such a convenient, delicious and wholesome snack during a car ride or to pack in lunch boxes. But, here are a few other ways to serve them:
- Breakfast: spread some peanut butter or chia blueberry jam over the muffins for extra flavor. Enjoy them with a nice cup of coffee (try pairing with this peanut butter coffee) or also, crumble the muffins over a bowl of vegan vanilla yogurt for a nice change. For kids, serve with a glass of oat milk and sliced fresh fruits on the side for a delicious and complete start to their day!
- Snack: these muffins are perfect as an after-school snack or a simple treat to enjoy with a cup of tea. They make for a healthy pick-me-up to boost your energy levels during the afternoon slump.
- Dessert: if serving for dessert, then I highly recommend incorporating chocolate chips into the batter. Serve the muffins with a scoop of vegan ice cream or enjoy them alongside a chocolate milkshake or chocolate bubble tea for such a tasty treat.
Variation and flavoring ideas
The best part of these simple oatmeal muffins is their versatility and forgiving nature. Just like my vegan baked oats, you can use this recipe as a base and flavor your muffins the way you want! Here are a few fun and tasty ideas to try:
- Chocolate: adding chocolate chips makes these muffins sweeter and feel like a treat. I added ½ cup of vegan mini chocolate chips to the batter this time.
- Blueberry: also works so well in this recipe, they slightly cook and release some extra juice, naturally flavoring them with more sweetness.
- Lemon: add some lemon zest to the mixture to brighten them up and to add more flavor. This would be a great pairing if you're also adding blueberries.
- Vanilla: add 1 teaspoon of vanilla to bring more flavors, which would complement the flavor of the banana. It would also enhance the natural sweetness of the recipe.
- Sweeter: to make these oatmeal muffins sweeter, then simply add 1-2 tablespoons of maple syrup to the mixture or sprinkle some brown or coconut sugar over them just before baking. OR, you can add a handful of chopped dates or raisins. This is something you can consider if your bananas are not quite overripe yet.
- Spices: add a pinch of cinnamon, nutmeg, cardamom or chai spices to the batter for more interesting flavors.
- Crunch: to add extra texture, then try adding some chopped almonds, walnuts, hazelnuts or pumpkin seeds.
- Fruity: other than blueberries, many other fruits would go great with the banana and oatmeal mixture, such as strawberries, peaches, mango or raspberries.
- Extra healthy fats: to boost the nutritional profile of these muffins, especially if serving to hungry growing kids, then add 1-2 tablespoons of peanut butter, almond butter or chia seeds to the mixture.
Let these muffins completely cool down first and then, transfer in an air-tight container for storage. Keep them in the fridge to maintain their freshness. You can warm them up only for a few seconds using the microwave before enjoying.
They can also be frozen for up to 3 months! So, don't hesitate to make double batch, use different combinations of flavoring ingredients and freeze them for later. They can be thawed quickly using the microwave.
If you prefer a smoother texture for your muffins, then yes, you can blend the mixture before baking. But, you will likely have to add a splash of milk to help blend the mixture to a smooth consistency. I did try this method during my recipe testing, but I found that the muffins lacked texture and became a little too dense for my taste. By keeping the oats whole, the muffins will have more texture and it will prevent them from becoming super dense.
Yes, you can. Using thick rolled oats really will help add a nice chewy texture to the muffins, but quick cooking oats will work too.
No, they are not. The only source of sweetness in this recipe comes from the natural sugar in the bananas. If you prefer treats that are only slightly sweetened, then this recipe will be perfect for you! But, if you are looking for something sweeter, then add chocolate chips or maple syrup to the batter.
No, I don't recommend it. Baking soda needs an acid to act as a leveling agent, which is lacking in this recipe.
More vegan dessert recipes made with only a few ingredients
- Oat milk chocolate pudding
- Chocolate covered dates with peanut butter
- Frozen almond butter banana bites
- 4-ingredients peanut butter fudge
- Chocolate avocado pudding
- Mango popsicles
- 3-Ingredients dark chocolate frosting
- Coconut peach popsicles
- Chocolate covered chickpeas
- 3-Ingredients almond flour peanut butter cookies
- Vegan blackberry muffins
I hope you enjoy these 3-ingredient banana oatmeal muffins as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
3-Ingredient Banana Oatmeal Muffins
- 2 cups mashed ripe bananas (about 4 large)
- 3 cups old-fashioned rolled oats
- 1 tsp baking powder
Add-on ingredients (optional)
- ½ cup chocolate chips
- ½ cup blueberries
- 1 tsp vanilla extract
- a pinch of spice (cinnamon, nutmeg, chai spices, etc)
- ½ cup walnuts - chopped
- 1 tbsp chia seeds or hemp seeds
- 1-2 tbsp maple syrup - for a sweeter recipe or if your bananas are not overripe
- Line a muffin pan with 12 paper liners and pre-heat the oven to 350º. I recommend to spray the paper liners with oil or use a silicone non-stick muffin pan. I like these paper liners for baking, they are non-stick!
- To a large mixing bowl, add the rolled oats and baking powder. Give it a quick stir.
- Mash the bananas to smooth on a plate using a fork and then measure the 2 cups that you need. Pour the mashed bananas over the oats and stir well until combined. I like to use a spatula and press on the mixture to help incorporate the bananas into the oats.
- Then, stir-in your flavoring ingredients of choice (optional).
- Divide the batter in between the 12 prepared muffin paper liners and bake for 15-17 minutes or until slightly golden brown. Let the muffins cool down for a few minutes before unmolding. Enjoy!
- Storage: once the muffins cooled down completely, then transfer in an air-tight container and keep in the fridge for up to 4-5 days. You can also freeze them!