Description
Bake tender, naturally sweet 3-Ingredient Banana Muffins with ripe bananas, eggs, and self-rising flour. One bowl, no fuss—12 muffins in under 30 minutes.
Ingredients
- 3 large very ripe bananas, mashed (about 1 1/2 cups)
- 2 large eggs, room temperature
- 1 1/2 cups self-rising flour
Optional add-ins (up to 3/4 cup total):
- ½ cup mini chocolate chips
- ½ cup chopped walnuts or pecans
- ½ cup blueberries (fresh or frozen; no thawing)
- 1 teaspoon cinnamon or pumpkin pie spice
- 1 teaspoon vanilla extract
- 2–3 tablespoons pure maple syrup or honey (for sweeter muffins)
- ¼ cup quick oats (for gentle texture)
Instructions
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin.
2. Mash bananas in a large bowl until mostly smooth.
3. Whisk in eggs until combined and glossy.
4. Fold in self-rising flour just until no dry streaks remain; do not overmix.
5. Fold in optional add-ins if using.
6. Divide batter among 12 cups (about a heaping 1/4 cup each).
7. Bake 16–20 minutes, rotating once, until tops spring back and a toothpick comes out clean.
8. Cool 5 minutes in pan, then transfer to a rack to finish cooling.
Notes
DIY self-rising flour: 1 1/2 cups all-purpose flour + 2 tsp baking powder + 1/4 tsp fine salt.
For higher domes, rest filled muffin tin 5 minutes before baking.
Keep add-ins to 3/4 cup total to maintain a light crumb.
Storage: 2 days room temp, 3–5 days refrigerated, 3 months frozen. Reheat 10–20 seconds.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 7g
- Sodium: 140mg
- Fat: 2.5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1.5g
- Protein: 3.5g
- Cholesterol: 31mg