Easy 3-Ingredient Banana Oatmeal Muffins Recipe
These easy 3-ingredient banana oatmeal muffins are a wholesome, naturally sweetened treat perfect for breakfast or a healthy snack. Made with mashed overripe bananas, rolled oats, and natural peanut butter, they are simple to prepare, gluten-free, and packed with fiber and protein.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 16 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Banana Oatmeal Muffins
- 2 cups mashed overripe bananas (about 5 large bananas), plus extra slices for topping
- 4 cups rolled oats
- 1 cup natural peanut butter, plus extra for drizzling on top
- 1/4 teaspoon salt (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a muffin pan by spraying it with cooking spray or lining it with silicone muffin liners to prevent sticking.
- Mix Ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Add the rolled oats, natural peanut butter, and salt (if using). Stir all the ingredients together thoroughly until well combined into a batter.
- Fill Muffin Cups: Evenly divide the mixture among 16 muffin cups in the prepared pan, spreading the batter to fill each cup.
- Bake Muffins: Bake in the preheated oven for 20 to 25 minutes or until the tops of the muffins turn golden brown and feel slightly firm when touched.
- Cool and Serve: Remove the muffin pan from the oven and let the muffins cool completely in the pan. Once cooled, carefully remove the muffins from the pan. Optionally, drizzle additional natural peanut butter on top and add banana slices for garnish before serving.
Notes
- Use overripe bananas for maximum sweetness and moisture.
- Rolled oats can be substituted with gluten-free oats if needed for gluten sensitivity.
- Natural peanut butter adds protein and richness without added sugars; choose one with minimal ingredients.
- The salt is optional but enhances the flavors.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins can be frozen for up to 3 months; thaw before serving.
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