Vegan 3 Ingredient Banana Muffins

Vegan 3 ingredient banana muffins are so simple to make with just 3 healthy ingredients, and a great base to customize with your favorite flavors and toppings.

In the past, all too often I’ve really overlooked muffins. I guess I thought they were just sad, boring, frosting-less cupcakes? But I was SO wrong.

Muffins are actually so versatile, and I love that I can enjoy a couple as a breakfast, snack, or dessert treat. These vegan 3 ingredient banana muffins are just about as simple as it gets, and they’re a great base to dress up with your favorite flavors and toppings, any time of day.

As a breastfeeding mama with a ravenous appetite, I can’t get enough of these lately. We’re keeping things extremely easy here, both for time and convenience. That said, with just 3 ingredients, don’t expect some light, fluffy, cake-like muffin. These are made with just the essentials, and they’re dense and hearty, naturally sweet, and a great satisfying treat to have on hand for the busiest weeks.

Ingredients for vegan 3 ingredient banana muffins

• Rolled oats: you’ll blend the oats to flour consistency, which will hold the muffins together. Because it’s the only grain in the recipe, the oat flour will give the muffins a dense texture – they’re not light like cupcakes, but hearty and satisfying.
• Banana: you’ll mash up ripe bananas to mix into the batter. As always when baking with bananas, they MUST be super ripe and spotty. This guarantees that you’ll get plenty of sweetness and banana flavor.
• Nondairy milk: milk brings the muffin batter together. I use unsweetened almond milk, but any nondairy milk should work.

Tips for making vegan 3 ingredient banana muffins

• Measure the rolled oats before blending into flour. I always list the amount of oats used BEFORE they’re blended for flour. So in this case, you’ll measure out 3 cups of whole, rolled oats, then put those 3 cups into your blender to make flour.
• Use a silicone cups or parchment-lined pan. Make sure to use a nonstick or parchment-lined pan so that the muffins don’t stick after baking. I love using silicone baking cups for super easy removal.
• Let them cool completely. Let the muffins cool for 20 minutes before carefully removing from the pan. The muffins are pretty soft and delicate when they’re done baking, but will firm up a lot as they cool.
• Add some fun toppings. They’re great on their own, but even better with some toppings. Drizzle on your favorite nut butter, add to a vegan yogurt bowl with fruit, or mix in some chocolate chips or raisins right into the batter before baking.

I’ve been loving these vegan 3 ingredient banana muffins for weeks now, and I don’t see that stopping any time soon. With how easy they are to throw together and the endless options when it comes to toppings and ways to enjoy them, they truly never disappoint!

Xo,

Sara