3 Ingredient Banana Muffins Recipe

I came home last night to a whole bunch of super ripe bananas. I knew what I had to do… cook ‘em up in something delicious! I consulted instagram for suggestions and decided chocolate chip banana bread was the way to go.

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I wanted to make it all healthy like so I used 1 cup of flour and 1 cup of oat flour that I blended myself. But, I forgot to add the oat flour because I was in la-la-land! I didn’t realize it until the bread was in the oven and I glanced over at the blender!

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Ha. Oh well.

The bread still came out, it’s just super moist. Like, I almost thought it was under-baked and then I remembered I forgot half the flour.

Healthy Almost Failed Banana Bread Recipe

{low fat. almost a complete fail. can be made gluten free}

  • 3 super ripe bananas
  • 1/2 cup greek yogurt
  • 1/2 tsp vanilla extract
  • 1 egg, 1 egg white
  • 1 cup flour (of your choice)
  • 1/3 cup brown sugar
  • 1/2 tsp each: salt, cinnamon and baking soda
  • 1/2 cup chocolate chips

Directions: Heat oven to 350 degrees. Mix bananas, yogurt, vanilla and eggs. Mix dry ingredients. Combine. Add chocolate chips. Pour into well greased/sprayed loaf pan. Bake until set, about 25 minutes.

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Even with that banana bread in the oven I still had two bananas left to use. So, I threw together these 3 ingredient banana muffins and they are super easy and delicious too!

You do have to use the hand mixer for this one, but at least it gives you two tools to lick instead of one spoon. #BrightSide

3 ingredient banana muffins healthy

3 ingredient banana muffins

3 Ingredient Banana Muffins Recipe

{gluten free. easy. add chocolate even though it says optional.}

  • 2 super ripe bananas
  • 1/4 cup almond butter
  • 1/4 cup egg whites
  • opt. 1/4 cup chocolate chips

Mix ingredients with a hand mixer or in blender so bananas are nice and combined. Pour batter into non-stick cupcake liners or spray cupcake papers/pan. Bake at 350 for about 10-15 minutes or until done.

3 ingredient banana muffins healthy



  1. says

    We love banana bread at our house. And that looks super yummy! But you can stick your over ripe bananas in the freezer until your ready to use them. Don’t peel them, just stick them in. Give them 30 minutes to an hour to thaw a little before you bake with them and then you don’t feel like you have to use 6 bananas all right this second. Of course, I usually only have one left instead of a big bunch. So it takes some time to accumulate enough for baking.

    • says

      And it always seems like there is just that one extra ripe banana left at the end of the week – instead of buying just one less I do the same thing! Makes such a good weekend treat after a couple weeks of accumulating.

  2. says

    If I made those muffins I would have them eaten before they were even done cooling!! Looks so good, and so simple… this could be dangerous.

    The banana bread also looks amazing, chocolate chips would be a must for me too. Next time I feel like I have a little self control, and a few ripe ripe ripe bananas, I will give it a try! Thanks for the recipes :)

  3. says

    YUM! Good one…I just made some banana protein muffins – very similar (except I was lazy and just added the oats – they were smaller, but still – without blending!). Main difference? The addition of protein powder instead of as much flour and no chocolate chips. …thinking I should have added those chocolate chips…! PS – great job on such a fun and incredible race! It looked like an amazing experience!

  4. Suzanne says

    I’ve got one for you!
    1 ripe banana, smashed
    1/2 cup rolled oats (or quick cook. whatever)
    chocolate chips (as much or as little as you want)

    Mix it all up, spoon out heaping teaspoons on a baking sheet or just one big, flat patty, and bake for 15-20 minutes at 350 and you get a tasty, clean-eating cookie. I’ve been putting some peanut butter on them too.

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