3-Ingredient Banana Muffins

Don't worry, ads are not going to appear on your printed document!

a banana muffin on top of other banana muffins in colored silicon muffin cups

5 from 21 votes

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/3-ingredient-banana-muffins/ or scan the QR code here ➡️

Prep Time10

Cook Time20

Total Time30

Servings: muffins

Calories: 146.4kcal

Author: Carine Claudepierre

Ingredients

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

US Customary - Metric

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.

Equipment

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.

Nutrition