3-Ingredient Banana Muffins (No Eggs, No Dairy)

These 3-ingredient banana muffins are easy, healthy banana muffins with no added sugar, no eggs or dairy. They have a lovely chewy texture, perfect for a kid’s snack or if you are after a healthier vegan treat made with minimal ingredients.

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Before you start baking these muffins, remember that they are not classic vegan banana muffins. Their texture is much chewier, and they must be baked in silicone cups, not in paper liners, or they will stick to the paper because the recipe is oil-free.

Why You Will Love This Recipe

• Egg-free
• Just 3 ingredients and ready in 30 minutes
• Dairy-free
• Oil-free
• Vegan
• No added sugar

Ingredients and Substitutions

• Self-Raising Flour – This flour contains baking powder and will raise your muffins very well. You can’t use oat flour or almond flour in this recipe, it won’t work. But, you can swap the self-raising flour for all-purpose flour and baking powder – see the ratio in note 1 of the recipe card below. I haven’t tried gluten-free flour for this recipe so I can’t comment on how it would come out.
• Overripe Bananas – The recipe has only 3 ingredients and no sweetener, so the ripeness of the bananas matters. The darker the spots on the banana skin, the sweeter the muffins. Make sure you also measure the amount of mashed banana after mashing. You need to follow the measurements as too much banana makes the batter too packed, and not enough makes it dry.
• Canned Coconut Cream or canned coconut milk. Canned coconut cream replaces both the milk and oil that you usually add to a regular muffin recipe. The recipe can be made with oat milk, soy milk, or almond milk, but the texture is not as fluffy. My tip for this ingredient is to shake the can of coconut cream very well before opening so both layers in the can are combined.

How To Make 3-Ingredient Banana Muffins

Before you start, you must use silicone muffin cups or silicone muffin tins for this recipe. The muffins tend to stick to paper liners or regular muffin pans because they are made without butter or oil. If using silicone cups, place them in a muffin pan rather than a baking sheet to ensure the muffins raise well.

1. Preheat the oven to 350°F (180°C).

2. In a large bowl, mash the ripe bananas. Pack measuring cups with the mashed banana to measure the exact amount called by the recipe.

3. Stir in coconut cream, and self-raising flour until the dough is fluffy.

4. Fill each silicone muffin cups up to 3/4 their level.

5. Bake in the center rack of the oven for 25 minutes to 30 minutes or until golden brown on top and a toothpick inserted in the center comes out clean.
6. Cool down on a cooling rack before serving.

Expert Tips for Adjusting the Taste and Texture

Like any 3-ingredients recipe, you can’t expect too much flavor since there’s no added sugar or extract in the batter. That’s why I always recommend adding some of the below ingredients if you are after more flavor.

• 2 teaspoons of vanilla extract.
• 1 teaspoon of ground cinnamon.
• 1/3 cup of sugar or coconut sugar to boost sweetness.
• 1/2 cup of chocolate chips or chopped walnuts or blueberries.
• 1/2 cup of rolled oats.

Frequently Asked Questions

More Banana Muffin Recipes

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Eggless Banana Muffins

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Vegan Banana Muffins

3-Ingredient Banana Muffins

These 3-ingredient banana muffins are easy, healthy muffins with a moist, fluffy crumb, no added sugar, oil-free, and egg-free. They are perfect vegan banana muffins if you are after an easy, healthier muffin recipe.

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Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Course: Breakfast

Cuisine: American

Servings: 8 muffins

Calories: 146.4 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 2 cups Self-Rising Flour - Read my guide to measuring flour, (note 1)
• ▢ 1 ½ cup Banana - 3 large ripe bananas
• ▢ ¾ cup Coconut Cream - Shake the can before opening (note 2)

Optional ingredients for flavor

• ▢ ⅓ cup Sugar - (note 3)
• ▢ 2 teaspoons Vanilla Extract
• ▢ 1 teaspoon Cinnamon
• ▢ ½ cup Dairy-Free Dark Chocolate Chips - or chopped walnuts or blueberries

Instructions

• Preheat the oven to 350°F (180°C). You must use silicone muffin cups or a 12-hole muffin silicone pan for this recipe. Don't use paper liners. The muffins would stick to them. Place the muffin silicone cup in the muffin tray. Set aside.
• Peel and mash the bananas, and measure 1½ cup of mashed bananas.
• In a large bowl, combine mashed banana, coconut cream, and self-raising flour.
• Stir with a silicone spatula until it forms a moist muffin batter. Fold in any of the additional ingredients and stir in to combine.
• Fill all the muffin holes up to 3/4 of their level.
• Bake for 25-35 minutes at 350°F (180°C) until golden brown on top and a skewer inserted in the center of the muffins comes out clean.
• Remove immediately from the silicone cups and cool on a rack.

Notes

Note 1: You can also swap the self-raising flour for 2  cups of all-purpose flour in which you stir 4 teaspoons of baking powder.

Note 2: Any milk will work. The higher in fat, the fluffier the muffins will be. I like canned coconut milk, but soy milk, oat milk, or almond milk also work.

Note 3: If your bananas are not ripe enough, add the sugar to the mashed bananas, then stir in the remaining ingredients.

Add-Ons: Feel free to add up to 1/2 cup of chocolate chips, chopped walnuts, or pecans to the batter. 

Storage: Store the muffins in an airtight container in the fridge for up to 4 days.

Equipment

24-Hole Mini-Muffin Pan

Measuring Cups and Spoons

Mixing Bowl

Cooling Rack

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Nutrition

Serving: 1muffin | Calories: 146.4kcal | Carbohydrates: 30.1g | Protein: 4g | Fat: 1.2g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 0.9mg | Potassium: 132mg | Fiber: 1.6g | Sugar: 4.4g | Vitamin A: 18.6IU | Vitamin B12: 0.4µg | Vitamin C: 2.4mg | Vitamin D: 14.8µg | Calcium: 18.4mg | Iron: 0.4mg | Magnesium: 20.3mg | Phosphorus: 36.5mg | Zinc: 0.4mg