3 Ingredient Banana Muffins

These 3 Ingredient Banana Muffins are one of the easiest healthy snacks you can make for your kids. They’re quick, naturally sweet, and full of fiber – perfect for busy families.

As a pediatric dietitian, I love this recipe because it works for both toddlers just starting solids and older kids who need a filling after-school snack. And with only three basic ingredients, there’s not much prep or cleanup.

Plus, this recipe is a great way to get your kids involved in the kitchen (which is proven to reduce picky eating!).

Let’s get started making the easiest and most delicious 3 ingredient banana muffins!

Why These Banana Muffins Work for Kids

These muffins aren’t just easy – they’re packed with benefits that support your child’s nutrition and feeding development. Here’s why they’re a go-to in my kitchen and with my patients:

Naturally sweet with no added sugar

Ripe bananas provide all the sweetness kids usually want – no need for syrups, honey, or added sugar. It’s a great way to satisfy a sweet tooth while keeping snacks nutritious.

Easy to chew for all ages

The soft texture makes these muffins ideal for babies starting solids, toddlers still learning to chew, and older kids who need a filling, but delicious snack.

Perfect for lunchboxes or quick breakfasts

Bake a batch at the start of the week and you’ve got a grab-and-go option that works for busy mornings, daycare snacks, or after-school fuel.

Encourages texture exposure

Exposing your kids to different textures can prevent picky eating down the road. These muffins introduce a soft, moist texture that acts as a great base to introduce new textures as toppings and mix-ins. 

Fiber-rich and customizable

The fiber from oats and bananas helps kids stay full longer and supports regular bowel movements (something SO many kids struggle with). Plus, 95% of kids don’t get enough fiber in their daily diet. You can boost the fiber even more by mixing in chia seeds, nuts, or dried fruit.

How to Make 3 Ingredient Banana Muffins

Mix the Batter

This might be the easiest recipe I’ve ever made! Just toss all three ingredients into a blender or food processor and blend until smooth. You can blend completely or leave a little texture, it’s totally up to you.

Kid-friendly tip: Want your child to help? Let them mash the banana and stir the ingredients by hand. It’s a great sensory activity and helps them feel involved in the process.

Prep the Muffin Tin

This recipe works especially well as mini muffins, but regular-size muffins are great too. Lightly grease the muffin tray or use cupcake liners, then fill each cup about ¾ full to allow room for rising.

Bake and Let Cool

Bake at 350°F for about 15 minutes for mini muffins or 23-25 minutes for full-sized muffins. Once they’re done, let them cool completely in the muffin tin. Since these muffins don’t contain flour, they’re softer and need time to firm up before you remove them from the pan.

Ingredient Swaps & Storage 

These muffins are naturally dairy-free and refined sugar-free. To make them gluten-free, be sure to choose oats that are labeled ‘certified gluten-free’.

Looking to change up the flavor or boost the nutrition a bit? Try mixing in any of the following:

• Cinnamon or vanilla extract
• Mini chocolate chips
• Chia or flax seeds
• Crushed nuts or seeds
• Diced dried fruit

Store in an airtight container in the fridge for up to 5 days. These muffins also freeze well! Just pop them into a freezer bag and thaw individually as needed.

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