These 3-Ingredient Banana Oatmeal Muffins are super easy baby-led weaning banana muffins, perfect as the first portion of finger food for kids.
Plus, these banana oat muffins are gluten-free, sugar-free, and naturally sweetened with ripe bananas.
How To Make 3-Ingredient Banana Oatmeal Muffins
This is the easiest oatmeal banana muffin recipe. But before you start, keep in mind that if you make the recipe with only 3 ingredients, the muffins are quite flat and packed, still delicious, and much appreciated by kids!
But, for a fluffy banana oat muffin, add the baking powder!
All you need to make these 3-ingredient banana oatmeal muffins are:
- Eggs – at room temperature.
- Large Ripe Banana – these muffins have no added sugar, and bananas bring all the sweetness and banana flavor. So make sure you use ripe bananas with some black spots on their skins for the best flavors.
- Old-fashioned oats – you can use gluten-free certified oats if needed. Make sure you are using rolled oats, not quick oats that contain less fiber and won’t bind the ingredients.
- Baking powder – feel free to skip this for babies, but it’s highly recommended if you want to make banana muffins as seen on the picture.
Preheat the oven to 350°F (180°C).
Peel the bananas and place them in the bowl of a high-speed blender along with eggs, rolled oats, and the optional baking powder. Don’t use a food processor for this baby muffin recipe. It’s not powerful enough to pulse rolled oats into fine flour.
Blend on high speed – I used speed 9 of my Vitamix – for about 40 seconds or until the batter is smooth and no pieces of oats can be seen.
Lightly oil two 12-hole mini muffin tins. Fill each hole up to 3/4 level with the batter.
Bake the muffins in the center rack of a preheated oven at 350°F (180°C) for 10-12 minutes or until they are golden brown and a pick inserted in the center comes out clean.
If you can’t bake both muffin pans at the same time, keep the second baking pan at room temperature and bake it later.
Cool the muffins on a wire rack before serving.
These easy banana oatmeal muffins store well in an airtight container in the fridge for up to 4 days.
You can freeze these banana muffins in zip-lock bags and thaw them a few hours before eating or overnight.
These 3-ingredient banana oatmeal muffins are bite-sized baby banana muffins. They are naturally made with:
- No added sugar
- No flour
- No baking powder
To make these banana oat muffins fluffier and tastier, full of flavors, add some of the below ingredients:
- Baking powder – for fluffy muffins, as seen in the pictures.
- Chocolate chips – 1/3 cup of your favorite chocolate chips,
- Blueberries or raspberries – add 1/3 to 1/2 cup of berries, fresh or frozen.
- Maple syrup – for a touch of sweetness, add 3-4 tablespoons of maple syrup.
- Vanilla extract – 1 teaspoon
These banana muffins are pretty bland since they have no added sweetener, but they are perfect for introducing banana flavor to babies.
To vary the flavor, add a drizzle of peanut butter or almond butter on top of the muffins.
Frequently Asked Questions
Can I use a food processor for this recipe?
No, a food processor is not powerful enough to pulse the oats into flour.
Why are the muffins packed and dense?
If you didn’t add the baking powder, these muffins wouldn’t be fluffy, but the goal of the recipe is to introduce bananas to babies, and they don’t need a fluffy texture.
Add baking powder for a fluffy muffin. It’s safe to add baking powder to your little one’s muffins.
Can I make these muffins egg-free?
No, this recipe needs eggs but try my egg-free banana muffins for a vegan baby muffin recipe instead.
Have you made these baby muffins? Share a comment or review below to let me know how it went.
3-Ingredient Banana Oatmeal Muffins
- 2 large Eggs at room temperature
- 2 large Ripe Bananas with black spot on the skin
- 1 cup Old-fashioned Rolled Oats not quick oats
Optional – highly recommended for fluffy texture
- 1 teaspoon Baking Powder
Others flavor ideas
- ½ teaspoon Vanilla Extract
- 3-4 tablespoons Maple Syrup
- Preheat oven to 350°F (180°C). Line two 12-hole muffin trays with paper cups. Lightly oil the paper with oil spray. Set them aside.
- Bring all the ingredients in the jug of a high-speed blender: eggs, peeled ripe bananas, rolled oats, and baking powder – highly recommended if you expect a fluffy texture. Otherwise, skip for more dense-packed muffins.
- Blend on high speed – speed 9-10 of a Vitamix – for 40 seconds or until the batter is ultra-smooth and no oats bits are showing.
- Fill each muffin case up to 3/4 level with the muffin batter.
- Bake for 12-15 minutes or until golden brown on top and a pick inserted in the center comes out clean.
- Cool down on a wire rack and serve plain or with peanut butter on top.
- Store in the fridge for up to 4 days in a sealed container or freeze and thaw the day before serving.