If you’ve never baked 3-Ingredient Banana Muffins before, get ready for the easiest, coziest treat to ever come out of your oven. These 3-Ingredient Banana Muffins are soft, naturally sweet, and take less than thirty minutes from mixing bowl to plate. With just bananas, eggs, and self-rising flour, you’ll have golden, tender muffins that taste like Saturday morning—no mixer, no fancy tools, just pure comfort.
I first stumbled on this simple banana muffin recipe on a hectic weekday. Three sad bananas on the counter, two eggs in the fridge, and a half bag of self-rising flour were all I had. One bowl later, the house smelled like a bakery. Ever since, 3-Ingredient Banana Muffins have been my go-to for breakfast prep, snack boxes, and that mid-afternoon craving for something warm and homemade.
Table of Contents
Why You’ll Love 3-Ingredient Banana Muffins
- Ridiculously easy: One bowl, a fork or whisk, and 10 minutes of hands-on time.
- Naturally sweet: Extra-ripe bananas bring the sweetness—no refined sugar required.
- Pantry-friendly: Just bananas, eggs, and self-rising flour. That’s it.
- Light but satisfying: Tender crumb, moist texture, and a softly caramelized top.
- Kid-approved: Mild flavor, perfect size, and great with mini chocolate chips or sprinkles.
- Meal-prep magic: Freeze beautifully and reheat in seconds for grab-and-go mornings.
- Customizable: Fold in nuts, spices, or fruit without compromising the base recipe.
- Better-for-you comfort: Real ingredients, no oils or dairy needed (naturally dairy-free).
Ingredients
Base (3 ingredients):
- 3 large very ripe bananas, mashed (about 1 ½ cups)
- 2 large eggs, room temperature
- 1 ½ cups self-rising flour*
*If you don’t have self-rising flour, use 1 ½ cups all-purpose flour + 2 teaspoons baking powder + ¼ teaspoon fine salt.
Optional (choose any, up to ¾ cup total add-ins):
- 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)
Step-by-Step Instructions
- Prep the pan & oven
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease. - Mash the bananas
In a large bowl, mash bananas until mostly smooth with a few small lumps for texture. - Whisk in eggs
Add eggs and whisk until fully combined and glossy. - Add flour
Sprinkle in self-rising flour. Fold gently with a spatula until just combined. Avoid overmixing—streaks of flour should barely disappear. - Optional add-ins
Fold in chocolate chips, nuts, fruit, or spices (no more than ¾ cup total) to keep the crumb tender. - Portion the batter
Divide the batter evenly among the 12 cups (a heaping ¼ cup each). For rounded tops, let the filled pan rest 5 minutes. - Bake
Bake 16–20 minutes, rotating once, until the tops spring back and a toothpick comes out clean or with a few moist crumbs. - Cool
Cool in the pan 5 minutes, then transfer to a wire rack to finish cooling. Enjoy warm or at room temperature.
How to Serve 3-Ingredient Banana Muffins
These muffins shine in their simplicity, making them a natural companion to everything from weekday breakfasts to lazy brunches. For a satisfying morning plate, pair a warm muffin with Greek yogurt and a handful of berries. I love slicing a muffin in half and spreading a little almond butter or peanut butter between the layers—instant protein boost and the best gooey bite.
If you’re building a brunch board, arrange the muffins with fresh fruit, boiled eggs, and a small dish of honey or maple syrup. A sprinkle of cinnamon sugar over warm muffin tops adds a bakery-style finish without extra effort. For kids’ lunches, tuck a muffin into a bento box alongside carrot sticks, cheddar cubes, and apple slices. They hold up well and won’t crumble apart like delicate cupcakes.
For coffee breaks, these muffins play beautifully with a latte or strong black tea. If you prefer a dessert twist, warm a muffin for 10 seconds and top with a spoonful of whipped cream and sliced banana—the flavors echo each other and feel indulgent without being heavy. Entertaining? Make mini muffins (bake 10–12 minutes) and serve them on a tiered stand with a drizzle of quick powdered sugar glaze (powdered sugar + splash of milk + pinch of salt) or a brush of warm honey for shine.
Finally, if you bake a batch on Sunday, keep a few at room temperature and freeze the rest (details below). On rushed mornings, 20 seconds in the microwave brings them back to that “just baked” tenderness—soft crumb, fragrant banana, and a hint of caramel from those very ripe bananas. Simple, flexible, and endlessly comforting.
How to Store 3-Ingredient Banana Muffins
Room Temperature (Best for 2 days):
Cool muffins completely before storing to prevent condensation. Place in an airtight container lined with a paper towel, then lay another paper towel on top to absorb excess moisture. Store at room temperature for up to 2 days. If your kitchen is warm or humid, shorten to 24 hours or refrigerate.
Refrigerator (Up to 5 days):
For a slightly longer window, refrigerate in a sealed container for 3–5 days. Bring to room temperature or warm in the microwave for 10–15 seconds to soften the crumb before serving.
Freezer (Up to 3 months):
Freeze muffins on a sheet pan until firm, then transfer to a freezer bag or airtight container. Label with date and freeze for up to 3 months. This keeps them from sticking and helps maintain a tender texture.
Reheating:
- From room temp: 10–15 seconds in the microwave.
- From fridge: 15–20 seconds.
- From frozen: 25–35 seconds, or thaw overnight in the fridge and warm briefly.
For a crisp top, split and toast lightly or warm at 300°F (150°C) for 5–8 minutes.
Make-Ahead Batter:
This batter is best baked right away because the chemical leavener in self-rising flour activates as it hydrates. If you must wait, portion into liners and refrigerate up to 2 hours; add 1–2 extra minutes of bake time.
Storage Tip:
If you added juicy fruit (like blueberries), store muffins in a single layer the first day so moisture doesn’t make the liners soggy. A quick 5-minute rewarm in the oven refreshes the tops.
Tips to Make 3-Ingredient Banana Muffins
- Use very ripe bananas. Speckled and soft bananas bring sweetness and moisture. Green or just-yellow bananas will yield bland muffins.
- Measure bananas by volume. Aim for about 1 ½ cups mashed. Too much banana leads to dense, wet centers; too little yields dry muffins.
- Don’t overmix. Fold flour in gently until just combined. Overmixing develops gluten and toughens the crumb.
- Mind your add-ins. Keep add-ins to ¾ cup total; too much weight collapses the rise. Toss berries or chocolate chips in a teaspoon of flour to help them suspend.
- Rest the filled pan. A 5-minute rest lets the flour hydrate for taller domes.
- Bake hot, check early. Ovens vary; start checking at 16 minutes. Muffins are done when they spring back and a toothpick comes out clean.
- Customize sweetness. The base is lightly sweet. For bakery-level sweetness, add 2–3 tablespoons maple syrup or honey.
- No self-rising flour? DIY it: 1 ½ cups AP flour + 2 tsp baking powder + ¼ tsp fine salt.
- Gluten-free option. Use a measure-for-measure GF flour and add 1 ¾ tsp baking powder + ¼ tsp salt.
- Bigger tops. Fill cups slightly higher (just under the rim) and bake at 375°F (190°C) for 14–18 minutes for higher domes (watch carefully).
- Moisture balance. If batter seems thick and pasty, your bananas may be small. Add 1–2 tablespoons milk. If it’s soupy, stir in 1–2 tablespoons flour.
Variations of 3-Ingredient Banana Muffins
- Banana Oat Muffins (3-ingredient alternative): Replace self-rising flour with 1 ½ cups quick oats and add 1 teaspoon baking powder + ¼ teaspoon salt. The texture is heartier and naturally gluten-free if using GF oats.
- Chocolate Chip Banana Muffins: Fold in ½ cup mini chocolate chips and 1 teaspoon vanilla. Sprinkle a few chips on top before baking for a bakery look.
- Blueberry Banana Muffins: Fold in ½ cup blueberries (fresh or frozen). If frozen, add them straight from the freezer to avoid bleeding.
- Nutty Crunch: Add ½ cup chopped walnuts or pecans and 1 teaspoon cinnamon.
- Coconut Banana Muffins: Fold in ½ cup unsweetened shredded coconut and ½ teaspoon almond extract.
- Banana Spice: Add 1 teaspoon pumpkin pie spice or chai spice; top with a light cinnamon sugar dusting.
- Protein Boost: Whisk in 2 tablespoons peanut powder or add a ¼ cup vanilla protein powder (add 1–2 tablespoons milk if batter thickens).
- Mini or Jumbo: Bake minis 10–12 minutes; jumbo 20–24 minutes. Adjust time and test doneness with a toothpick.
- Swirl Toppers: Dot batter tops with 1 teaspoon peanut butter or Nutella and swirl with a toothpick before baking.
- Bakery Crown: Sprinkle coarse turbinado sugar on the batter just before it goes into the oven for a crackly top.
FAQs
Can I make these without self-rising flour?
Yes. Use 1 ½ cups all-purpose flour + 2 tsp baking powder + ¼ tsp salt.
Are they sweet enough without sugar?
Ripe bananas add plenty of sweetness for breakfast muffins. If you prefer sweeter, add 2–3 tbsp maple syrup or honey.
Can I use egg substitutes?
Two flax “eggs” (2 tbsp ground flax + 5 tbsp water, rested 5 minutes) will work, but texture will be a bit denser.
Can I add oats?
Yes—swap up to ½ cup of the flour for quick oats (add ½ tsp extra baking powder), or try the oat-based variation above.
How do I prevent soggy bottoms?
Cool fully on a wire rack, store with paper towels in the container, and avoid stacking when add-ins are juicy.
Final Thoughts
Three ingredients. One bowl. A dozen warm muffins that taste like a little morning victory. These 3-Ingredient Banana Muffins are proof that baking doesn’t have to be complicated to be deeply satisfying. Keep the base simple for weekday breakfasts, then play with add-ins on the weekend. However you bake them, you’ll get tender crumb, banana-forward aroma, and just enough sweetness to make everyone smile.
Learn more about cozy bakes and banana favorites from my kitchen:
- Discover great ideas like Easy Blueberry Muffins
- Don’t miss our Banana Bread Brownies
- Looking for inspiration? Try Super Moist Chocolate Chip Banana Bread
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
3-Ingredient Banana Muffins
- Total Time: 28 minutes
- Yield: 12 muffins 1x
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