Have some ripe bananas? PERFECT! Ripe bananas have so many baking uses. We’ll soon have you go “bananas” for bananas—they’re just versatile for healthier cooking.
If you remember previously, we made 3-ingredient banana ice cream. Today we’re bringing you 3-ingredient banana muffins. Normally muffins are riddled with sugar and butter, but not these. Muffins are perfect to have for breakfast, lunch, dessert, snacks... really any time of the day.
This recipe can also be used to make 3-ingredient pancakes. The only difference is pouring more of the batter onto a fry pan instead of splitting it up into a muffin tin. Have a go!
One thing that I really love about this recipe is how many flavours you can make at one time. We made 5 different muffins at once! Here’s what you need:
Yield: 10-12 muffins
Prep time 5 min| Cook time 10-14 min | Total time 15-20 min
OPTIONAL (shown to the left of the muffin tin... we made 2 of each flavour shown)
5-10 Berries—fresh or frozen
5-10 nuts (we used pecans, almonds and walnuts)
1 tbsp peanut butter (we used crunchy for some texture)
1 tbsp cocoa powder
1 tbsp honey
Set your oven to 375°F. In a mixing bowl, mash up the bananas and eggs until smooth. Grease the muffin tray with butter, non-stick spray or, the healthiest (and tastiest), coconut oil.
Add your chosen flavour to the muffin tray. We used 5 berries, 5 broken-up nuts and ½ tbsp of peanut butter, cocoa powder and honey for each pocket, making two muffins for each flavour.
Pour the banana and egg mixture over each flavour. To maximize the number of muffins, we poured until the flavour ingredients were covered, which was about half of the pocket. However, for more fluffy muffins, we recommend pour to ¾ full! Before popping them in the oven, use a fork to mix everything together (this is more for the cocoa, honey and peanut butter).