3 Ingredient Banana Oat Muffins (Vegan, Oil-Free, GF)

3 ingredient banana oat muffins on a cooling rack

5 from 7 votes

3 Ingredient Banana Oat Muffins (Vegan, Oil-Free, GF)

3 ingredient banana oat muffins that are equal vegan, gluten-free, oil-free and delicious! Make them in minutes and vary them in countless ways.

Prep Time5

Cook Time33

Total Time38

Course: Muffins

Cuisine: American

Keyword: 3 ingredient banana muffins, 3 ingredient vegan muffin recipe, 3 ingredient wfpb bread, bananas, egg-free, egg-free muffins, gluten-free oil-free vegan banana muffins, rolled oats

Servings: muffins

Equipment

1 standard size muffin tin (12-count)

Ingredients

2.5 cups rolled oats (certified GF, as needed)
2.25 teaspoons baking powder (certified GF, as needed)
Optional: 1/4 teaspoon salt
2 cups mashed very ripe bananas about 4 to 5 extra large
Optional add-ins see notes below for suggestions

US Customary - Metric

Instructions

Preheat oven to 350F (180C) . Line 12 cups of a standard size muffin tin with silicone, paper or foil liners.
Reserve 2 tablespoons of the oats. In a blender, process the remaining oats into a very fine flour. (Alternatively, use, 2 cups (240 g) ready-to-use oat flour instead of grinding oats into a flour).
In a medium bowl, whisk the oat flour, baking powder and optional salt.
Place the peeled bananas into the blender (no need to clean it after blending the oats). Process until bananas are completely smooth.
Add the bananas to the oat flour mixture. Stir until completely combined. If adding any stir-ins, stir them in now.
Divide the muffin batter evenly between the prepared muffin cups. Sprinkle tops with resrved oats.
Bake in the preheated oven for 11 to 15 minutes minutes until golden brown and the centers are firm to the touch..
Cool on a cooling rack for 10 minutes and then remove from muffin tin.

Notes

Storage: Store the cooled muffins in an airtight container at (cool) room temperature for 3 days, the refrigerator for 1 week, or the freezer for up to 6 months.

Flavor Variations: Think of this muffin recipe as a blank slate, ready for all of your flavor and add-in customizations.

- Spices: Add 1/4 to 1 teaspoon of your favorite spice, such as cinnamon, nutmeg, cardamom, allspice, ginger, or pumpkin pie spice. Or add a combination of spices (no more than 1 teaspoon total).

- Dried Fruit: Add up to 1/3 cup of chopped dried fruit, such as raisins, dried cranberries, dried apricots, dried cherries, dried blueberries, or dried figs.

- Chocolate: Add up to 1/3 cup of your favorite chocolate chips or chocolate chunks, or add 2 tbsp cacao nibs. Alternatively, dip, glaze or drizzle the cooled scones with melted dark chocolate.

- Nuts or Seeds: Add up to 1/3 cup chopped nuts or seeds, such as walnuts, pecans, peanuts, pepitas, or sunflower seeds. Alternatively, sprinkle a few nuts or seeds on top before baking.

- Extracts or Zests: Add a tsp vanilla extract, almond extract or lemon extract. Or add one to two teaspoons of finely grated lime zest, lemon zest or orange zest.

Nutrition