Delicious banana muffins made with just three simple ingredients. Egg free and easy to make gluten and dairy free too!
These 3-ingredient banana muffins are a quick, wholesome snack the whole family will enjoy. They are naturally egg-free and can be made gluten- and dairy-free with simple swaps. The recipe is perfect for using up very ripe bananas and takes minutes to mix together, making it a great option for busy mornings or last-minute lunchbox additions.
To prepare, mash ripe bananas in a bowl, then stir in self-raising flour and yogurt until combined. Flavoured yogurts such as vanilla, strawberry or peach bring extra taste, but plain yogurt works well too. I used coconut yogurt for a dairy-free option, and that adds a gentle coconut note that pairs nicely with banana.
Because this batter contains very little fat, silicone muffin cases are recommended. The muffins can stick to paper liners, so a reusable silicone tray or well-greased tin will give the best results. An ice cream scoop is handy for portioning batter evenly into the 12 cases, saving time and ensuring consistent muffin sizes.
3 Ingredient Banana Muffins
Yield: 12 muffins | Prep time: 5 minutes | Cook time: 25 minutes | Total: 30 minutes
Description
Simple, soft muffins made from mashed banana, self-raising flour and yogurt. They are egg-free and easily adapted for dietary needs. These muffins are ideal for lunchboxes, snacks or a quick breakfast with a smear of nut butter.
Ingredients
- 3 ripe bananas
- 300g self-raising flour
- 200g yogurt (use dairy-free yogurt for a dairy-free version)
Instructions
- Preheat the oven to 180°C fan (about 160–170°C conventional) and prepare a 12-hole muffin tray with silicone cases or grease well.
- Peel and mash the bananas in a large mixing bowl using a fork until mostly smooth.
- Add the self-raising flour and the yogurt to the mashed bananas. Stir gently until just combined; avoid overmixing to keep the muffins tender.
- Divide the batter evenly between the 12 muffin cases — an ice cream scoop works well for even portions.
- Bake for 25 minutes or until the tops are set and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Allow the muffins to cool in the cases for a few minutes, then transfer to a wire rack to cool completely before storing.
Notes
Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze the muffins on a tray until solid, then transfer to a freezer-safe bag or container. Defrost at room temperature for a couple of hours; if placed frozen in a lunchbox in the morning they should be ready to eat by lunchtime.
Tips and Variations
- If your bananas are not very ripe, mash them and let the mixture sit for a short while to develop sweetness, or add a small spoonful of honey or maple syrup if needed.
- To make the muffins gluten-free, substitute the self-raising flour for a gluten-free self-raising blend. For best texture use a blend formulated for baking.
- Add-ins such as chocolate chips, chopped nuts (if no nut allergy), or a handful of rolled oats can be folded into the batter for extra texture and flavour.
- For a slightly richer muffin, replace part of the yogurt with a mashed ripe avocado or a small amount of vegetable oil, but note this alters the three-ingredient simplicity.
- Use flavoured yogurts (vanilla, berry, or coconut) to change the taste profile without extra effort.
Allergens and Dietary Notes
The base recipe is egg-free. To keep the muffins dairy-free, choose a dairy-free yogurt such as coconut or soy. For gluten-free muffins, use a suitable gluten-free self-raising flour. Always check labels on packaged ingredients if you are preparing these for someone with allergies.
These muffins are a reliable, fuss-free snack that freezes and thaws well. They make a handy, healthier alternative to store-bought treats and are a good way to use up ripe bananas.
Love this recipe? Leave a review and tag photos of your finished muffins on your own social accounts — it’s always lovely to see how others bake and personalise the recipe.
