Moist 3-Ingredient Banana Muffins You’ll Absolutely Love (NO Eggs, NO Dairy)

Oh my goodness, I am so happy you’re here today. Truly. There’s something so comforting about sharing a recipe that feels like a little kitchen secret—simple, wholesome, and almost magical in how it comes together. These 3-Ingredient Banana Muffins (NO Eggs, NO Dairy) are exactly that kind of recipe.

I first made these on a morning when my fridge looked… let’s say uninspiring. No eggs. No milk. No butter. Just a few overripe bananas staring at me from the counter. And wouldn’t you know it? Those spotty bananas turned into the softest, naturally sweet muffins I’ve made in a long time.

If you love easy, healthy baking like this, make sure you subscribe to my email list so you never miss a cozy recipe from my kitchen to yours.

Let’s bake something beautiful together.

Overview of 3-Ingredient Banana Muffins

These 3-Ingredient Banana Muffins are the definition of simple baking. They’re made with:

• Overripe bananas
• Self-rising flour
• Maple syrup (or another natural sweetener)

That’s it.

No eggs. No dairy. No oil. No refined sugar. And yet, they bake up tender, moist, and naturally sweet with a delicate banana aroma that fills your kitchen in the most comforting way.

Why You’ll Love These Muffins

• Perfect for busy mornings
• Naturally dairy-free and egg-free
• Kid-friendly and freezer-friendly
• Great way to use overripe bananas
• One bowl, minimal cleanup

I promised you versatile, and here’s proof: you can enjoy them as breakfast, pack them into lunchboxes, or serve them as a light snack with coffee in the afternoon.

What They Taste Like

These muffins are soft and fluffy with a gentle sweetness from the bananas. The maple syrup adds a subtle caramel warmth, and the tops turn lightly golden in the oven. They’re not overly sugary—just wholesome, comforting, and satisfying.

Health & Nutritional Highlights

• Naturally dairy-free
• Naturally egg-free
• No refined sugar
• Lower in fat than traditional muffins
• Made with simple pantry staples

If you use whole wheat self-rising flour, you even get extra fiber. I love recipes that nourish and comfort at the same time.

Ingredients (Full Details)

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Here’s exactly what you’ll need:

• 3 large overripe bananas (about 1½ cups mashed)
  The riper the better. They should be heavily speckled or almost brown for maximum sweetness and moisture.
• 1½ cups self-rising flour
  Self-rising flour already contains baking powder and salt, which helps these muffins rise beautifully without eggs.
• ¼ cup pure maple syrup
  Adds natural sweetness and moisture. You can substitute with agave syrup if preferred.

Optional Add-Ins (Not Required, But Wonderful!)

• ¼ teaspoon cinnamon
• 1 teaspoon vanilla extract
• ¼ cup dairy-free chocolate chips
• ¼ cup chopped walnuts
• Pinch of sea salt on top before baking

Tools You’ll Need

• Mixing bowl
• Fork or potato masher
• Spatula
• Muffin tin (12-cup)
• Muffin liners or cooking spray
• Cooling rack

Simple tools for a simple, powerful recipe.

How to Make 3-Ingredient Banana Muffins

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Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.

I always line mine—cleanup is easier, and they look prettier when serving.

Step 2: Mash the Bananas

In a large mixing bowl, mash the bananas until smooth. A few tiny lumps are perfectly fine. The texture should look like thick banana pudding.

This is the part where the kitchen already smells like comfort.

Step 3: Add Maple Syrup

Stir in the maple syrup. Mix until fully combined and glossy.

Step 4: Add the Flour

Gently fold in the self-rising flour. Stir just until combined. Do not overmix—this keeps the muffins tender instead of dense.

If adding cinnamon, vanilla, or mix-ins, fold them in now.

Step 5: Fill the Muffin Tin

Divide the batter evenly between the 12 muffin cups, filling each about ¾ full.

Step 6: Bake

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

The tops should be lightly golden and spring back when touched.

Step 7: Cool and Enjoy

Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

And then? Enjoy warm. I can’t resist eating one straight from the rack.

What to Serve with 3-Ingredient Banana Muffins

These muffins pair beautifully with:

• Fresh fruit salad
• Almond butter or peanut butter spread
• A drizzle of extra maple syrup
• A hot cup of coffee or chai

For brunch, serve them alongside savory dishes like my:

• https://poulef.com/easy-homemade-carbonara
• https://poulef.com/protein-cookie-dough
• https://poulef.com/gluten-free-banana-bread
• https://poulef.com/no-bake-energy-bites
• https://poulef.com/vegan-chocolate-chip-cookies

These recipes complement each other beautifully for a balanced table.

Tips for Making Them Perfect

• Use VERY ripe bananas. This is non-negotiable.
• Do not overmix the batter.
• For sweeter muffins, add 1–2 tablespoons extra maple syrup.
• For fluffier texture, sift the flour before adding.
• Want mini muffins? Bake for 10–13 minutes instead.

If your bananas aren’t ripe enough, pop them (in their peels) into a 300°F oven for 10–15 minutes until blackened and soft.

Kitchen shortcut approved.

Storage Instructions

Room Temperature:
Store in an airtight container for up to 3 days.

Refrigerator:
Keeps for up to 5 days.

Freezer:
Freeze for up to 3 months. Wrap individually and thaw at room temperature or microwave for 20–30 seconds.

These are perfect for meal prep.

General Information

Banana-based baking is a beautiful example of how simple ingredients can replace traditional baking staples like eggs and dairy. Bananas act as a binder and provide natural sweetness.

This recipe is ideal for:

• Vegan households
• Allergy-friendly baking
• Budget-friendly meal prep
• Beginner bakers

Sometimes the simplest recipes become the most beloved.

Frequently Asked Questions

Can I make these gluten-free?

Yes. Use a gluten-free self-rising flour blend.

Can I use all-purpose flour instead?

Yes, but you’ll need to add 2 teaspoons baking powder and ¼ teaspoon salt.

Can I reduce the maple syrup?

Yes, but the muffins will be less sweet.

Why are my muffins dense?

Most likely overmixed batter or bananas that weren’t ripe enough.

Can I double the recipe?

Absolutely. It doubles beautifully.

Interactive Elements

If you make these 3-Ingredient Banana Muffins, I would LOVE to see them!

Save and share on Pinterest:
https://www.pinterest.com/poulefrecipe/

Tag me and leave a comment below. Your reviews truly help this little kitchen grow, and I read every single one.

Nutritional Information (Approximate Per Muffin)

Nutrient	Amount
Calories	110 kcal
Carbohydrates	24g
Sugar	9g
Protein	2g
Fat	0.5g
Saturated Fat	0g
Fiber	2g
Sodium	120mg

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